- 1 pack- Large Burrito Tortillas
- 1 pack – Tostadas
- 1.5 lbs Ground Beef
- 1 packet Taco Seasoning
- Sour Cream
- Shredded Lettuce
- Diced Tomatoes
- 1 Jar Queso Blanco (or nacho cheese)
- Salsa, Avocado and Cilantro for garnish, optional
- Cook ground beef in a large skillet over medium high heat until browned throughout. Drain excess fat from beef. Then, add the taco seasoning and 1/3 cup of water, mix to combine and cook down. Set aside.
- Cut one of your tortillas into quarters. Using a large tortilla as a base, add ½ cup of your ground beef and a heaping tablespoon of queso blanco to the center of the tortilla. Top with a tostada with sour cream, lettuce and tomatoes on top. Then, layer one of your quarter cut tortillas in the center. Gently fold the edges of the larger tortilla around to seal.
- In a skillet over medium high heat, add tsp of butter and place your crunchwrap seam side down. Cook 3-4 minutes or until seam is sealed and tortilla is golden. Flip and cook the other side another 3-4 minutes. Repeat with additional crunchwraps. Cut in half and serve immediately with salsa, sliced avocado and cilantro, if desired.