Big Mac Crunchwrap Casserole
If you love the iconic flavors of a Big Mac, this hearty Crunchwrap Casserole delivers everything you crave in a fun, family-style bake. Layers of seasoned beef, melty American cheese, crunchy tostadas, tangy pickles, and creamy special sauce are wrapped in tortillas and baked until golden and crispy.
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
- For Big Mac sauce, whisk together mayonnaise, mustard, relish, grated onion, vinegar, garlic powder, onion powder, paprika, and sugar in a medium bowl until smooth. Set aside.
- Heat a large skillet over medium heat. Add ground beef, garlic powder, and black pepper. Cook, breaking up meat into crumbles, until browned, 7 to 8 minutes. Drain excess grease; set aside.
- Meanwhile, place dried minced onion in a small bowl and cover with warm water. Let stand 5 minutes. Drain well and set aside.
- Arrange flour tortillas in the prepared baking dish, allowing them to hang halfway over the edges and fully cover the bottom of the baking dish.
- Spread half of the cooked beef evenly over tortillas. Sprinkle with half of the hydrated onions and top with 6 slices American cheese. Arrange half of the pickle slices evenly over cheese.
- Place tostada shells over pickles, breaking as needed to fit in an even layer. Spread 1/2 cup sauce evenly over tostada shells.
- Repeat layers once with remaining beef, onions, cheese, and pickles.
- Fold flour tortillas over the top to fully enclose the filling. Brush the top with melted butter.
- Bake until tortillas are golden brown and crisp and filling is heated through, about 30 minutes.
- Let stand for 5 minutes. Place a large cutting board over the baking dish and carefully invert the casserole onto the cutting board.
- Top with shredded lettuce, drizzle with some of the additional Big Mac sauce, and sprinkle with sesame seeds just before serving. Serve with remaining Big Mac sauce.
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