Sheet Pan Crunchwraps

Ingredients

• 7-8 burrito-size tortillas
• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup shredded Colby Jack cheese
• 6 tostadas
• 1 jar cheese sauce
• Lettuce (for serving)
• Tomato (for serving)
• Sour cream (for serving)
• 2 tbsp butter
• Creamy dip: 1/3 cup mayonnaise, 1/3 cup sour cream, 1 tsp taco seasoning, 2 tbsp mild sauce

Instructions

1. Preheat the oven to 400°F. Cook the ground beef and season with the taco seasoning.
2. Arrange the tortillas on a sheet pan so they overlap and extend over the edges. Layer the beef, cheese sauce, tostadas, and Colby Jack cheese, then fold the tortillas over the filling.
3. Place another sheet pan on top to hold the crunchwrap closed and bake for 15 minutes.
4. Remove the top pan and bake uncovered for another 10-15 minutes, until golden.
5. Cut into 6 servings and serve with lettuce, tomato, sour cream, and the creamy dip.