1 lb. ground meat
1 packet taco seasoning mix
6 burrito size flour tortillas
6 tostada shells
1 c. sour cream
2 c. shredded lettuce
1 diced tomato
1 c. shredded Mexican cheese blend
In a skillet or large cooking pan, cook and crumble the ground beef
over medium-high heat. When it is no longer pink, drain grease.
Place meat back into the pan; stir in taco seasoning mix as well as
the water it calls for on the packet. Cook according to package
instructions. Warm up the nacho cheese sauce in microwave; set
aside. Place flour tortillas on plate and warm in microwave for 20
Lay tortilla on flat surface; spread a couple tablespoonfuls of
nacho cheese in middle of tortilla. Place 1/2 cup taco meat on top
of nacho cheese. Next, add tostado shell, thin layer of sour
cream, lettuce, tomato and the shredded Mexican cheese. To fold
into the actual crunchwrap, start with the bottom of the tortilla
and fold edge to the center of filling, folding as tight as
possible, working around tortilla. Spray skillet and heat over
medium heat. Place crunchwrap seam side down. Cook 2 to 3
minutes. Repeat with what's left.
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