Description
A homemade classic with seasoned beef, nacho cheese, crispy tostada, veggies, and cheese, wrapped in a tortilla and grilled to perfection!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 packet taco seasoning mix
- 4 large (10-inch) flour tortillas
- 4 small (4-inch) flour tortillas or tortilla quarters
- 1 cup nacho cheese sauce
- 4 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded Mexican cheese blend
- Vegetable oil, for cooking
Instructions
Cook the Ground Beef:
- Heat olive oil in a skillet over medium-high heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess fat, then stir in taco seasoning and water per package instructions. Simmer until thickened, then remove from heat.
Assemble the Crunchwraps:
- Lay a large flour tortilla on a flat surface. Add a portion of seasoned beef in the center.
- Drizzle nacho cheese sauce over the beef.
- Place a tostada shell over the beef and cheese.
- Spread sour cream over the tostada shell.
- Add shredded lettuce, diced tomatoes, and shredded cheese.
- Place a small tortilla or tortilla quarter over the fillings.
- Fold the edges of the large tortilla up and over the center, creating pleats to seal the wrap.
Cook the Crunchwraps:
- Heat a skillet over medium heat and lightly coat with vegetable oil.
- Place the Crunchwrap seam-side down and cook for 3-4 minutes until golden brown.
- Flip and cook for another 3-4 minutes. Repeat with the remaining Crunchwraps
Notes
- Swap ground beef for shredded chicken or black beans for a different variation.
- For extra crunch, lightly toast the tostada shells before assembling.
- Serve with salsa, guacamole, or hot sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Mexican-American