Ingredients
Method
Prep and Cook the Filling
- Warm a large skillet over medium heat. Add a drizzle of oil, then add the ground beef, breaking it up and cooking until browned, about 6 to 8 minutes.
- Drain extra fat if needed, then stir in the taco seasoning with a splash of water. Simmer for 1 to 2 minutes until saucy and well coated. Adjust salt to taste.
- While the meat cooks, chop lettuce and tomatoes, open the tostada shells, and warm the nacho cheese slightly so it spreads easily.
Build the Layers
- On a large flour tortilla laid flat, spread a few spoonfuls of warm nacho cheese in the center, about the size of a tostada shell.
- Top with a generous scoop of the seasoned meat, then press a tostada shell over the meat to form the crunch base.
- Spread a thin layer of sour cream on top of the tostada, followed by lettuce, tomatoes, onion, and a few dashes of hot sauce or salsa.
- If the tortilla is not large enough to fold to the center, cut a small circle from another tortilla and use it as a patch.
Fold and Toast
- Fold the tortilla edges toward the center, working around in a circle until the wrap is fully closed, and press gently to secure.
- Warm a clean skillet over medium heat with a light slick of oil. Place the crunchwrap seam side down and cook for 2 to 3 minutes until golden and crisp.
- Flip and toast the second side for another 2 to 3 minutes until deep golden crust forms and the inside is melted.
Notes
For the best crunch, keep moisture in check. Pat tomatoes dry to prevent softening the tostada. For variations, swap meat for black beans or add jalapenos. Wraps can be made ahead and stored in the fridge or frozen.