Crunchwrap Casserole: Baked in 40 Minutes - Baker Recipes

Ingredients

• 2 lbs ground beef (80/20 blend)
• 2 tbsp taco seasoning
• 1/2 cup water
• 1 small yellow onion, finely diced
• 9 large flour tortillas
• 14 corn tostada shells
• 3 cups shredded Mexican blend cheese
• 1 cup nacho cheese sauce
• 1/2 cup sour cream
• 2 cups shredded iceberg lettuce
• 1 cup Roma tomatoes, diced