5 large flour tortillas

1 pound lean ground beef

⅓ cup water

3 tablespoons taco seasoning

⅔ cup nacho cheese sauce

4 tostadas or 2 cups tortilla chips

⅔ cup sour cream

1 cup iceberg lettuce shredded

1 cup tomatoes diced

2 cups Mexican cheese blend shredded

In a large skillet, cook ground beef over medium-high heat until no pink remains. Drain any excess fat.

Add ⅓ cup of water and taco seasoning to the skillet. Stir and simmer uncovered for 5 minutes or until thickened.

Meanwhile, cut one of the flour tortillas into quarters. Use kitchen scissors or a knife to round the corners.

Place the remaining four tortillas on a plate and cover them with a damp paper towel. Microwave them for 20-30 seconds or until they are warm.

Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and cheese blend.

Place the quartered tortilla in the center and gently fold the larger tortilla around it to seal.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.

In batches, add the folded tortillas seam side down, to the skillet and cook until golden, about 3-4 minutes. Flip and cook the other side.

Notes

Keep the hot fillings on one side of the tostada and the cold fillings on the other side. Keep the lettuce in the center so it doesn’t cook.

Ground beef can be substituted with any ground meat or even pulled chicken.

If you don’t have tostada shells, substitute a handful of crispy tortilla chips (break off any sharp corners to keep from ripping the tortilla).

Heating the tortillas keeps them from cracking.

Lightly oil a large griddle to cook all of the Crunchwraps at once.

*adapted from https://www.spendwithpennies.com