Seasoned beef, cheeses, veggies, and tostada wrapped in a golden tortilla for bold flavor and crunch.
# Components:
→ Meat & Protein
01 - 1 pound ground beef
02 - 1 tablespoon taco seasoning
03 - 2 tablespoons water
→ Dairy
04 - 1 cup shredded cheddar cheese
05 - 1 cup shredded Monterey Jack cheese
06 - 1/2 cup sour cream
→ Vegetables
07 - 1 cup shredded iceberg lettuce
08 - 1 medium tomato, diced
→ Tortillas & Crunch
09 - 4 large flour tortillas (12-inch)
10 - 4 tostada shells
11 - 4 small flour tortillas (6-inch)
→ Sauces & Seasonings
12 - 1/2 cup nacho cheese sauce
→ Optional
13 - 1/4 cup sliced jalapeños
# Directions:
01 - In a large skillet over medium heat, brown the ground beef until fully cooked, then drain excess fat. Stir in taco seasoning and water; simmer for 2-3 minutes until well combined. Remove from heat.
02 - Microwave the large flour tortillas for 15 seconds to render them flexible for folding.
03 - Arrange one large tortilla on a clean surface. Spoon one fourth of the prepared beef mixture into the center and drizzle with 2 tablespoons of nacho cheese sauce. Top with a tostada shell.
04 - Spread 2 tablespoons of sour cream over the tostada shell. Layer with shredded lettuce, diced tomato, cheddar cheese, Monterey Jack cheese, and jalapeños if desired.
05 - Place a small flour tortilla atop the fillings. Fold the edges of the large tortilla inward, pleating to fully enclose the contents and create a well-sealed wrap.
06 - Heat a clean skillet over medium heat. Position the Crunchwrap seam side down and cook for 2-3 minutes until golden brown. Flip and toast the opposite side until crisp.
07 - Repeat process for remaining wraps. Slice each Crunchwrap in half and serve hot.
