Sheet Pan Crunchwrap

Lay the tortillas around the edges of a sheet pan so the centers sit on the lip of the pan, then place one tortilla flat in the middle. Spread about ¾ cup sour cream across the tortillas.

In a skillet, cook the ground beef with taco seasoning and beef broth until browned and the liquid is absorbed. Optional: add one diced onion and six minced garlic cloves for extra flavor.

Add the cooked beef over the sour cream, then layer shredded cheddar cheese, tostadas, shredded lettuce, and diced tomatoes.

Place another tortilla in the center, spread the remaining ¼ cup sour cream, and fold the surrounding tortillas over the top to fully enclose everything. Brush the top with melted butter.

Cover the sheet pan with another baking sheet and bake at 420°F for 20 minutes. Remove the top sheet and continue baking for another 7 minutes until the crust is golden and crispy.

For the sauce: combine sour cream, mayonnaise, milk, lime juice, taco seasoning, dried parsley, paprika, and garlic powder in a bowl. Whisk until smooth, then refrigerate for 15–30 minutes before serving.