Crunch Wrap Casserole

 I saw this recipe and had to try it! Our family loves crunch wraps, so the convenience of making one giant pan to share was just too good to pass up. While everyone agreed that getting your own personal crunch wrap is still better, this option is still a hundred times better than no crunch wrap at all. We also ended up probably eating fewer calories taking a pieces of the casserole rather than eating one giant tortilla all by ourselves, so there's that.

First layer (beans) topped with tostadas.

Second layer (meat) topped with cheese

Folded up and ready to bake!

Crunch Wrap Casserole

Ingredients:

• jumbo tortillas
• taco mean
• refried beans
• nacho cheese
• shredded cheese
• taco toppings

Directions:

Butter a 9x13 pan. Then place an even layer of tortillas into the pan, allowing about half or so to flop out of the dish (make sure bottom is completely covered, even if tortillas overlap some). Spread tortillas with an even layer of the desired amount of refried beans and nacho cheese. You could also add some canned black beans or pinto beans here for texture. Top with an even layer of tostadas, broken up to fill the gaps. Top your tostadas with your taco meat mixture and a layer of cheese. You can also add any other filling ingredients that you want that can withstand going in the oven. Fold over your tortillas to encase the filled, using additional parts of tortillas if necessary. Brush with melted butter. Bake until golden brown, 350 for about 30 minutes. Cut into large pieces and stop with desired taco toppings (lettuce, tomato, olive, salsa, hot sauce, sour cream, etc.).