Ingredients:
1 pound ground beef (or your choice of protein)
1 packet taco seasoning mix
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese
1 cup nacho cheese sauce
1 cup sour cream
6 large flour tortillas
6 tostada shells
Cooking spray or oil
Instructions:
In a large skillet, cook the ground beef over medium heat until it’s fully cooked and no longer pink. Drain any excess grease if necessary.
Stir in the taco seasoning mix and follow the instructions on the packet for adding water or other ingredients. Simmer for a few minutes until the seasoning is well incorporated.
Warm the flour tortillas slightly in the microwave or a pan to make them more pliable.
Lay a flour tortilla flat on a clean surface. In the center of the tortilla, place a tostada shell.
Spread a layer of nacho cheese sauce over the tostada shell.
Next, add a generous spoonful of the seasoned ground beef on top of the cheese sauce.
Sprinkle shredded lettuce, diced tomatoes, and shredded cheddar cheese over the ground beef.
Spoon a dollop of sour cream on top of the other ingredients.
Carefully fold the edges of the flour tortilla up and over the fillings, creating a hexagonal shape and enclosing all the ingredients.
In a large skillet over medium heat, place the assembled Crunchwrap supreme with the folded side down. Cook for about 2-3 minutes until the tortilla becomes crispy and golden brown.
Gently flip the Crunchwrap supreme and cook the other side until it’s also crispy and browned.
Repeat the process with the remaining ingredients to make additional Crunchwrap supremes.
Once cooked, transfer the Crunchwrap supremes to a plate, cut them in half if desired, and serve immediately.