Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp taco seasoning
  • 0.25 cup water
  • 4 extra large flour tortillas (12 inch)
  • 4 small flour tortillas (6 inch)
  • 4 crunchy corn tostada shells
  • 1 cup nacho cheese sauce
  • 0.5 cup sour cream
  • 2 cups shredded iceberg lettuce
  • 1 large roma tomato, diced
  • 1 cup shredded Mexican blend cheese

Instructions:

  1. In a skillet over medium high heat, cook 1 lb ground beef until no longer pink and juices run clear (about 7 minutes).
  2. Add 2 tbsp taco seasoning and 0.25 cup water. Simmer 3 minutes until the liquid has thickened into a glossy sauce.
  3. Lay a large tortilla flat. Spread 0.25 cup of the beef mixture in the very center, leaving a wide border.
  4. Drizzle 2 tbsp of nacho cheese sauce over the beef until the meat is mostly covered.
  5. Place one corn tostada shell directly on top of the cheese.
  6. Spread a thin layer of sour cream on the tostada, then top with shredded lettuce and diced tomatoes.
  7. Sprinkle a bit of Mexican blend cheese, then place a 6 inch flour tortilla on top.
  8. Gently pull the edges of the large tortilla toward the center, creating pleats in a hexagonal pattern until the center tortilla is fully enclosed.
  9. Place the wrap pleat side down in a hot, lightly oiled skillet. Cook 2 minutes until the bottom is golden brown and the pleats are fused. Flip and sear the other side for 1 minute.