Seasoned beef, cheese, veggies, and crisp tostada wrapped in a golden tortilla for flavorful layers.
# 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 thoroughly. Drain any excess fat. Stir in taco seasoning and water, simmer for 2 to 3 minutes until flavors develop. Remove skillet from heat.
02 - Microwave the large flour tortillas for 15 seconds to increase flexibility for folding.
03 - Place one large tortilla on your work surface. Spoon 1/4 of the seasoned beef into the center and drizzle with 2 tablespoons nacho cheese sauce. Top with a tostada shell.
04 - Spread 2 tablespoons sour cream over the tostada. Sprinkle shredded lettuce, diced tomato, cheddar, Monterey Jack cheese, and add jalapeños if preferred.
05 - Cover the fillings with a small flour tortilla. Fold the sides of the large tortilla up over the center, pleating as needed to seal in all ingredients.
06 - Heat a clean skillet over medium heat. Place assembled Crunchwrap seam-side down and toast for 2 to 3 minutes until golden brown. Flip and cook the second side until crisp.
07 - Repeat assembly and toasting with remaining portions. Slice each Crunchwrap in half and serve warm.
