Sheet Pan Taco Wrap

 

Sheet Pan Taco Wrap

(12 servings)

Ingredients:

3 tbsp. Olive Oil

3 medium Onions, finely chopped

½ tsp. Salt

½ tsp. Black Pepper

3 lb. Ground Beef (90/10 lean)

¼ cup Cilantro, chopped

3 medium Tomatoes, chopped

2 pkt. (1 oz. ea.) Taco Seasoning

¼ cup Fresh Lime Juice

8 Flour Tortillas, burrito size

3 cups Cheddar Cheese, shredded

3 cups Monterey Jack Cheese, shredded

5 flat hard corn tostadas

as needed Sour Cream and Salsa for serving

Directions:

Warm oil in a large Dutch oven over medium-high heat.  Add onions, salt, pepper and cook, stirring occasionally, for 10-12 minutes.  Add ground beef and cook 8-10 minutes more or until no longer pink, breaking up meat as it cooks.  Next, add in cilantro, tomatoes, taco seasoning and lime juice.  Stir until combined and then remove from heat and let cool.  Using an 18x13 rimmed sheet pan, spray it.  Then start placing the flour tortillas around the pan starting at one end.  Place the tortilla so that it is half in and half out of the pan.  One each on the ends and 2 each on each side.  Make sure they overlap and cover the corners of pan.  Place the 7^th tortilla in the center of the pan to completely cover the bottom of pan with the tortillas.  Sprinkle half of each cheese over the bottom of pan covering tortillas evenly.  Using a slotted spoon, evenly distribute the meat mixture over the cheese.  Now place the corn tostadas in the corners but not touching the sides of pan.  Place the last corn tostada in the middle of the 4.  Sprinkle remaining cheese evenly over this.  Start folding the flour tortillas over the cheese starting with the first one you put in pan and go clockwise around the pan.  Finally place the last flour tortilla in the center to completely seal the top.  Take a second sheet pan and place on top of the tortillas.  Then add oven safe weights or a heavy oven safe pan on top to press the pans together. In a pre-heated 375-degree oven, place the pans with weight and bake 30 minutes.  Remove weight and top pan and continue baking another 15 minutes or until tortillas are golden and crisp.  Remove from oven and set on a wire rack for 5 minutes before cutting into 12 pieces.  Serve topping with sour cream and salsa.

Notes:              Just to let you know, the outside pieces are less messy because they have one or two edges that help hold them together.  Enjoy.

Ideas for Future Efforts

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