1. Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until fully cooked and no longer pink. Drain any excess grease.
2. Season Meat: Stir in the taco seasoning mix, following the packet instructions for adding water or other ingredients. Simmer until the seasoning is well incorporated.
3. Warm Tortillas: Slightly warm the flour tortillas in the microwave or in a pan to make them more pliable.
4. Assemble Crunchwrap:
– Lay a flour tortilla flat on a clean surface.
– Place a tostada shell in the center of the tortilla.
– Spread a layer of nacho cheese sauce over the tostada shell.
– Add a generous spoonful of seasoned ground beef on top of the cheese sauce.
– Sprinkle shredded lettuce, diced tomatoes, and shredded cheddar cheese over the ground beef.
– Add a dollop of sour cream on top of the other ingredients.
5. Fold Tortilla: Carefully fold the edges of the flour tortilla up and over the fillings, creating a hexagonal shape to enclose all the ingredients.
6. Cook Crunchwrap:
– Heat a large skillet over medium heat.
– Place the assembled Crunchwrap supreme in the skillet, folded side down.
– Cook for 2-3 minutes until the tortilla is crispy and golden brown.
– Gently flip the Crunchwrap and cook the other side until it is also crispy and browned.
7. Repeat: Repeat the process with the remaining ingredients to make additional Crunchwrap supremes.
8. Serve: Transfer the Crunchwrap supremes to a plate. Cut them in half if desired, and serve immediately.
