Ingredients
1lbground beef
1tspchili powder
½tspground paprika
½tspground cumin
kosher salt
freshly ground black pepper
8large flour tortillas
½cupnacho cheese sauce
4tostada shells
1cupsour cream
2cupslettuce,shredded
1cuptomatoes,chopped
1cupcheddar,shredded
1cupmonterey jack,shredded
1tbspvegetable oil
Preparation
In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper.
Cook, breaking up meat with a wooden spoon, until no longer pink for about 6 minutes. Drain fat and wipe skillet clean.
Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut 4 smaller flour tortilla rounds.
Add a scoop of ground beef to the center of the remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top.
Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats.
Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until the tortilla is golden for 3 minutes per side.
Repeat with remaining Crunchwraps.
