Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 6 large flour tortillas (10-inch)
- 6 tostada shells
- 1 cup nacho cheese sauce
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Cooking spray or oil for frying
Directions:
- Prepare the Beef:
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
- Add taco seasoning and water, stirring until the meat is well coated. Simmer for 3-5 minutes until thickened. Set aside.
- Assemble the Crunchwrap:
- Lay a large tortilla flat. Add a spoonful of nacho cheese sauce in the center and top with a few tablespoons of the seasoned beef.
- Place a tostada shell on top of the beef. Spread a thin layer of sour cream over the tostada, then add lettuce, diced tomatoes, and shredded cheese.
- Fold the edges of the tortilla toward the center, creating pleats to seal the wrap.
- Cook the Crunchwrap:
- Heat a non-stick skillet over medium heat and lightly spray with cooking spray or add a little oil.
- Place the folded side of the crunchwrap down in the skillet. Cook for 2-3 minutes until golden brown, then flip and cook the other side for another 2-3 minutes.
- Repeat with the remaining tortillas and fillings. Serve hot with extra salsa or guacamole on the side.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 500 kcal per crunchwrap | Servings: 6 servings
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