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Easy Crunchwrap Casserole With Beef

Make this easy Crunchwrap casserole recipe with ground beef and layers of tortillas, cheese, and toppings. Baked to bubbly perfection and served with fresh lettuce and tomato.
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Prep Time 20 minutes
Cook Time 45 minutes
10 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 580 kcal

Equipment

  • oven
  • 9x13-inch baking dish
  • large skillet
  • spatula
  • measuring cups
  • measuring spoons
  • knife
  • cutting board
  • aluminum foil

Ingredients
  

Meat Mixture

  • 1 pound ground beef
  • 1 medium onion finely chopped
  • 1 packet taco seasoning mix 1 ounce
  • 1 cup water

Casserole Base

  • 1 can refried beans 15 ounces
  • 9 large flour tortillas 10-inch size
  • 1 cup sour cream
  • 1 cup enchilada sauce
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Toppings

  • 1 cup shredded iceberg lettuce
  • 1 large tomato diced
  • 1/4 cup sliced black olives

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with non-stick cooking spray.
  • Brown the ground beef with the chopped onion in a large skillet over medium-high heat, breaking it into small crumbles with a spatula until no pink remains, about 8-10 minutes. Drain any excess fat.
  • Stir in the taco seasoning and 1 cup of water into the beef mixture. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has significantly thickened.
  • Spread the refried beans evenly over the bottom of the prepared baking dish. Arrange 5 tortillas over the beans, tearing some as needed to completely cover the bottom and sides of the dish.
  • Layer the beef mixture over the tortillas, then dollop and spread the sour cream evenly over the beef. Pour the enchilada sauce over the top and sprinkle with both Monterey Jack and cheddar cheeses.
  • Layer the remaining 4 tortillas on top, gently pressing them down. Cover the dish tightly with aluminum foil.
  • Bake covered for 25 minutes.
  • Remove the foil and bake for another 15-20 minutes until the cheese is completely melted and the edges are bubbly.
  • Let the casserole rest for 10 minutes after baking before topping with shredded lettuce, diced tomato, and sliced olives for serving.

Notes

Let the casserole rest for 10 minutes before adding fresh toppings for the best texture.
Keyword casserole, crunchwrap, ground beef