Crunchwrap Casserole Sliders

Preheat your oven to 375°F (190°C).

In a large skillet over medium-high heat, cook the ground beef for 2 minutes, breaking it up with a wooden spoon and continuously stirring. Add the onion, and cook, frequently stirring, until the meat is browned and the onions have softened (about 5 minutes).

Season with the Taco seasoning, mix well, then add water and simmer for 2 minutes while scraping any browned bits from the bottom.

Remove the skillet from heat and set it aside.

Lightly brush a 9x13 baking dish with melted butter. Arrange the tortillas along the dish's edges and bottom, allowing excess to hang over and overlap.

Sprinkle shredded cheese over the tortillas, followed by cilantro and diced tomatoes. Place sour cream in a plastic bag, snip a corner, and drizzle it over the tomatoes.

Lay tostada shells over the sour cream, overlapping them. Cover with nacho cheese sauce.

Pour the cooked beef mixture over the cheese sauce and spread it evenly.

Place the remaining tortilla at the casserole's center. Wrap the overhanging tortillas around the central tortilla.

Brush the casserole with remaining butter and press down any loose edges.

Bake for about 30 minutes until golden brown and lightly toasted.

Let the casserole stand for 5 minutes before inverting it onto a serving platter or cutting board.

Using a serrated knife, cut the casserole into desired servings. Top with shredded lettuce, additional sour cream, guacamole, and hot sauce as desired.