This crunchwrap casserole is the ultimate comfort food mashup. All your favorite Taco Bell Crunchwrap flavors baked into a family-style casserole. It’s cheesy, crunchy, and layered with beef, veggies, and plenty of Tex-Mex flavor. Best of all, it comes together with simple ingredients, feeds a crowd, reheats well, and is just as fun to make as it is to eat.

This crunchwrap casserole is a huge family favorite in my house. With seasoned ground beef, sautéed veggies, plenty of cheese, and layers of soft tortillas and crunchy tostadas, it all bakes together into a golden, melty casserole. The best part is how versatile it is. You can swap the protein, adjust the spice level, or pile on your favorite toppings so it never gets boring.

Helpful Tips 

• Drain the beef and ROTEL really well. Extra grease and liquid will make the casserole heavy and soggy, so take a minute to drain the beef thoroughly after cooking, and remove any liquid from the can of Rotel.
• Don’t skip the tostadas. They’re the key to that signature crunch! Without them, you’ll have a tasty taco bake, but with them, you get that classic crunchwrap texture in every bite.
• Nacho cheese. You can buy a jar of nacho cheese or use my cheese sauce recipe.
• Let it rest before slicing. Give the casserole 5–10 minutes to settle once it comes out of the oven. This short rest time helps the layers set and makes for cleaner, sturdier slices.

How to Make Crunchwrap Casserole Step by Step

• Gather the ingredients: Gather all the ingredients together and preheat the oven to 375°F.

• Cook the beef and veggies: Warm a large nonstick skillet over medium-high heat. Add 1 lb. lean ground beef, 1 small diced sweet onion, 1 small diced red bell pepper, and 2 cloves minced garlic. Cook, breaking up the beef into crumbles, until no pink remains and the vegetables are soft, about 5 minutes. Drain off all the grease. Stir in 1 packet of taco seasoning, a bit of salt and pepper, and ⅓ cup of water, cooking for 2 minutes until thickened, while scraping up any browned bits from the bottom of the pan. Remove from the heat and set aside.

• Prep the casserole dish: Lightly brush 1 tbsp of the melted butter to coat a 9×13 casserole dish. Arrange 5 of the 10-inch flour tortillas along the bottom and sides of the dish, overlapping as needed and allowing some to hang over the edges.

• Add the cheese: Sprinkle 1 cup of the shredded Mexican blend cheese evenly over the tortillas. Spread 1 can (10 oz) of drained Rotel on top, then dollop 8 oz. sour cream evenly over the tomatoes.

• Add a tortilla layer: Arrange 8 crunchy tostada shells in a single layer over the sour cream, overlapping slightly to make them fit. Spread 1 cup nacho cheese evenly over the tostadas.

• Add the meat mixture: Pour the cooked beef mixture over the cheese layer and spread it into an even layer. Top with the remaining 1 large tortilla placed in the center, then fold the overhanging tortillas up and over to enclose the filling, making sure it’s fully enclosed.

• Brush the top with butter: Brush the top with the remaining 2 tbsp melted butter, pressing down any loose tortilla edges to seal.

• Bake the casserole: Bake for about 30 minutes, until the tortillas are golden brown and lightly toasted.

• Rest and serve: Let the casserole rest for 5 to 10 minutes, then carefully invert onto a serving board or cutting board. Slice with a serrated knife and serve with shredded lettuce, extra sour cream, guacamole, and hot sauce.

Serving Suggestions

Serve this crunchwrap casserole fresh out of the oven with a spread of toppings so everyone can customize their slice. We like adding crisp shredded lettuce, a dollop of sour cream, guacamole, and a drizzle of hot sauce for that classic crunchwrap vibe. Pair it with Mexican rice, black beans, or even a simple side salad to round out the meal. It’s hearty enough on its own but also makes a fun centerpiece for taco night with family and friends.

How to Store Leftovers

• Fridge. Store any leftover Crunchwrap Casserole in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this casserole since the tortillas and tostadas lose their texture once thawed, but it’s perfect for make-ahead lunches or easy weeknight leftovers.
• Reheat. Reheat individual slices in an air fryer at 400°F for about 5 minutes or until the middle is warmed through. Or place them on a baking sheet in a 350°F oven until warmed through to bring back some of the crispness. Keep an eye on them so the tortillas don’t overbrown.

More Family-Style Casserole Recipes

• Chile Relleno Casserole
• Breakfast Enchiladas
• Thai Dumpling Casserole
• French Onion Meatballs and Rice
• Lazy Day Lasagna

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!