A crave-worthy homemade crunchwrap with seasoned beef, creamy cheese, fresh veggies, and grilled tortilla layers.
# What You Need:
→ Beef & Seasoning
01 - 1 lb ground beef
02 - 1 packet taco seasoning mix (1 oz)
03 - 1/3 cup water
→ Cheese & Sauces
04 - 1 cup nacho cheese sauce
05 - 1/2 cup shredded cheddar cheese
06 - 1/2 cup sour cream
→ Tortillas & Shells
07 - 4 large (10-inch) flour tortillas
08 - 4 tostada shells
→ Fresh Toppings
09 - 1 cup shredded iceberg lettuce
10 - 1 medium tomato, diced
11 - 1/4 cup diced red onion (optional)
→ Oil
12 - 1 tablespoon vegetable oil
# Directions:
01 - Cook ground beef in a skillet over medium heat until browned, about 6 to 8 minutes. Drain excess fat. Stir in taco seasoning and water, then simmer 2 to 3 minutes until thickened. Remove from heat.
02 - Heat the nacho cheese sauce until hot and pourable, either by following package instructions or gently warming in a saucepan.
03 - Place one flour tortilla flat. Spoon one-quarter of the beef mixture into the center. Drizzle one-quarter of the nacho cheese sauce over the beef. Lay a tostada shell on top. Spread 2 tablespoons sour cream over the shell. Add shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Fold the edges of the tortilla up and over the center to create pleats sealing the filling. If coverage is incomplete, cut a small tortilla circle and place it over fillings before folding.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place Crunchwrap seam-side down and cook 2 to 3 minutes until golden and sealed. Flip and cook the other side for 2 to 3 minutes. Repeat with remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve immediately while hot.
