Sheet Pan Crunch Wrap

Sheet Pan Crunch Wrap

1 lb ground beef,

1 packet (1 oz) taco seasoning

1/4 cup of water

4 GF Mission Tortillas

2 tostada shells

1/4 cup sour cream (I use Kite Hill Dairy Free Sour Cream)

3/4 cup pico de gallo

1 cup shredded Mexican blend cheese

1 tbsp. melted DF butter

Preheat your oven to 425°F.

Brown the beef in a skillet, drain fat, and simmer with taco seasoning and water for 2–3 minutes.

Grease a 8 × 8 baking dish. Lay 4 large tortillas along each of the four sides so half of each tortilla hangs over the edge.

Spread the sour cream over the bottom. Spread the beef over the tortillas, then a layer of shredded cheese. Add the tostadas. Layer over the pico de gallo and more cheese.

Fold the hanging edges of the large tortillas inward over the center to completely enclose the filling.

Brush the top with melted butter. Place a second smaller pan (or an oven-safe heavy dish) directly on top to weigh it down and hold the seal.

Bake for 15 minutes with the top pan on, then remove the top pan and bake 8–10 minutes more until golden and crisp. Cool 5 minutes before slicing into quarters.