Ingredients
Method
Preparation
- Cook the beef in a skillet, browning it and draining excess grease. Add taco seasoning and a splash of water; simmer until thickened.
- Warm the nacho cheese sauce until it is pourable, which helps with spreading.
Assembly
- Lay one large tortilla down and add a scoop of beef in the center, followed by nacho cheese.
- Place a tostada on top, then spread sour cream, lettuce, tomatoes, and shredded cheese over it.
- If needed, cut a small circle from another tortilla and place it over the fillings before folding.
- Fold the edges of the tortilla up in overlapping pleats until it is sealed shape like a hexagon.
Cooking
- Heat a skillet over medium heat with oil or butter. Place the crunchwrap seam side down first to seal it.
- Cook for 2-3 minutes per side until golden and crispy.
Notes
Keep wet ingredients away from the tortilla to prevent sogginess. Do not overfill to ensure easy folding. Try variations like shredded chicken or breakfast fillings.
