Crunchwrap Supreme
Ingredients:
1 lb ground beef
1 packet taco seasoning mix
6 large flour tortillas
6 tostada shells
1 cup nacho cheese sauce
1 cup sour cream
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Vegetable oil, for frying
Directions:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
Add the taco seasoning mix and water according to the packet instructions. Cook for an additional 5 minutes, stirring occasionally. Remove from heat.
Heat a large skillet or griddle over medium heat. Place a flour tortilla on the skillet and warm it for about 1 minute on each side.
Place a tostada shell in the center of the warmed tortilla.
Spread a spoonful of nacho cheese sauce over the tostada shell.
Spoon some of the cooked ground beef over the cheese sauce.
Top with a dollop of sour cream, shredded lettuce, diced tomatoes, and shredded cheddar and Monterey Jack cheeses.
Fold the edges of the tortilla up over the filling to create a hexagon shape, pressing gently to seal.
Heat a small amount of vegetable oil in a skillet over medium heat. Place the sealed side of the crunchwrap down and cook for 3-4 minutes, or until golden brown and crispy. Flip and cook the other side until golden brown and crispy.
Repeat with the remaining tortillas and filling ingredients.
Serve the crunchwraps warm with additional sour cream and salsa if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: Varies based on serving size | Servings: Makes 6 crunchwraps