Crunchwrap Surpreme

This is another one of those Quarantine Recipe Fads that have been floating around and let me tell you - it’s worth it to make!  Nick was obsessed after the first bite and so was I! Making this again, like, probably today.

INGREDIENTS

1 lb. ground beef
1 tsp chili powder
1/2 tsp ground paprika
1/2 tsp ground cumin
Salt & pepper to taste
8 large flour tortillas
1/2 c. nacho cheese sauce
4 tostada shells
1 cup sour cream
2 cup shredded lettuce
1 cup chopped tomatoes
1 cup shredded cheddar
1 cup shredded Monterey Jack
1 Tbsp vegetable oil

DIRECTIONS

• 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, 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 edges of shell to cut 4 smaller flour tortilla rounds.

• Build Crunchwraps: Add a scoop of ground beef to the center of 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 tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps