Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1 pound ground beef or your choice of protein e.g., chicken, turkey, or vegetarian substitute
- 1 packet of taco seasoning
- 6 large flour tortillas burrito-sized
- 6 tostada shells
- 1 cup nacho cheese sauce
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded Mexican blend cheese
- Cooking spray or oil for grilling
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat and add the taco seasoning according to the packet instructions. Stir well to combine. Set aside.
Warm the flour tortillas in a microwave or griddle for a few seconds to make them pliable.
Preheat a large non-stick skillet or griddle over medium heat.
Place a flour tortilla on a flat surface and layer the ingredients in the center as follows: a spoonful of ground beef, a tostada shell, a drizzle of nacho cheese sauce, a dollop of sour cream, some shredded lettuce, diced tomatoes, and shredded cheese.
Fold the edges of the tortilla towards the center, creating a hexagonal shape with the filling sealed inside.
Spray the preheated skillet or griddle with cooking spray or lightly coat it with oil. Place the Crunchwrap, seam side down, on the skillet and cook for 2-3 minutes until the bottom is golden brown.
Carefully flip the Crunchwrap and cook on the other side for 2-3 minutes until golden brown and the cheese has melted.
Remove from the skillet and repeat the process with the remaining tortillas and filling ingredients.
Once all the Crunchwraps are cooked, serve them warm with additional nacho cheese sauce and salsa, if desired.