1 lb. ground beef
1 tsp. chili powder
1/2 tsp. ground paprika
1/2 tsp. ground cumin
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
4 large flour tortillas
1/2 c. nacho cheese sauce
4 tostada shells
1 c. sour cream
2 c. shredded lettuce
1 c. chopped tomatoes
1 c. shredded cheddar jack
1 tbsp. vegetable oil

Directions

Step 1
In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Brown the meat, breaking it up into small crumbles with a wooden spoon until fully cooked (about 6 minutes). Remove meat to a bowl and set aside. Drain fat and wipe the skillet clean.

 

Step 2
Build the Crunchwraps: Add a scoop of ground beef to the center of each tortilla, leaving a generous border for folding. Drizzle cheese sauce over the meat, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheese. Tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so the pleats are on the bottom and they stay together.

Step 4
In a skillet over medium heat, add oil. Add Crunchwrap seam-side down and cook until the tortilla is golden, approximately 3 minutes per side. Repeat with remaining Crunchwraps.