Ingredients Meat 1 lb: Ground beef Produce 2 cup: Lettuce 1 cup: Tomatoes Condiments 1/2 cup: Nacho cheese sauce Baking & Spices 1: Black pepper, Freshly ground 1 tsp: Chili powder 1: Kosher salt 1/2 tsp: Paprika, ground Oils & Vinegars 1 tbsp: Vegetable oil Nuts & Seeds 1/2 tsp: Cumin, ground Bread & Baked Goods 8: Flour tortillas, large 4: Tostada shells Dairy 1 cup: Cheddar 1 cup: Monterey jack 1 cup: Sour cream
Instructions
- Brown the ground beef in a skillet over medium heat and mix in taco seasonings.
- Assemble the crunchwrap by painting 1-2 tablespoons of nacho cheese in the center of each tortilla, then add ⅙ of the beef mixture. Top the beef with a tostada shell, and spread 1-2 tablespoons of sour cream onto the shell. Add a sprinkling of lettuce, and 1 tablespoon of tomatoes.
- Fold the crunchwrap by grabbing the outer edge of the tortilla and fold it in towards the center. Rotate the tortilla slightly and repeat until all of the edges have been folded. Press lightly on the crunchwrap to crimp the tortilla folds into place.
- Add 1 teaspoon of cooking oil to a skillet set on medium heat. Place the crunchwrap in the skillet, folded side down, and cook until the tortilla beings to brown. Flip the crunchwrap and repeat with the other side.
- Continue browning the remaining crunchwraps in the same manner, adding additional oil when necessary.
Enjoy
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