Seasoned beef, melty cheese, lettuce, and crunchy tostada layered in a toasted tortilla for maximum flavor.
# Components:
→ Beef Filling
01 - 1 pound ground beef
02 - 1 tablespoon taco seasoning
03 - 2 tablespoons water
→ Cheeses
04 - 1 cup shredded cheddar cheese
05 - 1 cup shredded Monterey Jack cheese
→ Dairy & Sauce
06 - 1/2 cup sour cream
07 - 1/2 cup nacho cheese sauce
→ Vegetables
08 - 1 cup shredded iceberg lettuce
09 - 1 medium tomato, diced
→ Wraps & Crunch
10 - 4 large flour tortillas (12-inch)
11 - 4 tostada shells
12 - 4 small flour tortillas (6-inch)
→ Optional Additions
13 - 1/4 cup sliced jalapeños
# Directions:
01 - In a large skillet over medium heat, cook ground beef until thoroughly browned. Drain any excess rendered fat. Incorporate the taco seasoning and water, then simmer for 2 to 3 minutes until the flavors meld. Remove from heat.
02 - Gently warm the four large flour tortillas for approximately 15 seconds in a microwave to enhance their pliability. Lay one large tortilla on a clean, dry surface.
03 - Distribute one-quarter of the prepared ground beef mixture onto the center of the large tortilla. Drizzle with 2 tablespoons of the nacho cheese sauce. Carefully place a tostada shell directly on top of the sauced beef.
04 - Spread 2 tablespoons of sour cream over the tostada shell. Generously layer with the shredded iceberg lettuce, diced tomato, shredded cheddar cheese, and Monterey Jack cheese. If desired, add the sliced jalapeños.
05 - Place one of the small flour tortillas centered over the layered fillings. Begin folding the exposed edges of the large tortilla upwards and inwards towards the center, creating pleats as you go, to completely seal the contents within.
06 - Heat a clean, dry skillet over medium heat. Carefully place the prepared Crunchwrap into the hot skillet, seam-side down. Cook for 2 to 3 minutes until the underside achieves a golden-brown crispness. Gently flip and sear the opposite side until equally crisp.
07 - Construct the remaining Crunchwraps by repeating steps 2 through 6 with the remaining ingredients. Once assembled and seared, slice each Crunchwrap in half and serve immediately while hot.
