Ingredients:
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5 large flour tortillas
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1 pound lean ground beef
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⅓ cup water
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3 tablespoons taco seasoning
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⅔ cup nacho cheese sauce
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4 tostadas or 2 cups tortilla chips
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⅔ cup sour cream
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1 cup iceberg lettuce shredded
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1 cup tomatoes diced
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2 cups Mexican cheese blend shredded
Instructions:
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Brown ground beef in a large pan. Drain fat. Add ⅓ cup water and taco seasoning. Simmer 5 minutes or until thickened.
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Meanwhile, cut one of the flour tortillas into quarters. Cut the corners to be rounded.
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Heat the remaining flour tortillas in the microwave for 20 seconds (this keeps them from cracking).
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Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and cheese blend.
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Place the ¼ piece of the tortilla in the center and gently fold the tortilla to seal.
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Preheat 1 tablespoon vegetable oil over medium heat in a large skillet (or to cook all of the crunchwraps at once, preheat a large griddle).
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Place tortillas, seam side down, in the skillet and cook until golden, about 3-4 minutes. Flip and cook the other side.
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Serve immediately.
