Savory ground beef, melty cheese, fresh lettuce, and tostada wrapped in a perfectly toasted flour tortilla.
# What You'll Need:
→ 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
# Step-by-Step Guide:
01 - In a large skillet over medium heat, cook ground beef until browned, breaking it up with a spatula. Drain excess fat. Add taco seasoning and water, stirring well. Simmer for 2 to 3 minutes until flavors are absorbed, then remove from heat.
02 - Microwave large flour tortillas for about 15 seconds to make them more flexible for folding.
03 - Lay one large tortilla flat on a clean surface. Spoon a quarter of the seasoned beef onto the center, then drizzle with 2 tablespoons nacho cheese sauce. Place a tostada shell directly on top.
04 - Spread 2 tablespoons sour cream over the tostada shell. Layer with iceberg lettuce, diced tomato, shredded cheddar, shredded Monterey Jack cheese, and sliced jalapeños if desired.
05 - Top all fillings with a small flour tortilla. Gently fold the edges of the larger tortilla up and over to completely enclose the stack, pleating as needed for a secure seal.
06 - Heat a clean skillet over medium heat. Place the assembled Crunchwrap seam-side down and cook for 2 to 3 minutes until golden brown. Flip and cook the opposite side until crisp.
07 - Repeat the assembly and cooking process with remaining ingredients. Slice each Crunchwrap in half and serve hot.
