Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 packet (1 ounce/28g) taco seasoning mix (low sodium if desired)
  • ½ cup (120ml) water
  • 1 tablespoon (15ml) vegetable oil
  • 4 ounces (113g) processed cheese sauce (such as Velveeta), cubed
  • 2 tablespoons (30ml) milk
  • Optional: 1/4 teaspoon (1.25ml) chili powder
  • 4 large (12-inch/30cm) flour tortillas
  • 4 tostada shells
  • 1 cup (approx. 100g) shredded lettuce (iceberg or romaine)
  • 1 cup (approx. 150g) diced tomatoes
  • ½ cup (120ml) sour cream
  • 2 tablespoons (30ml) vegetable oil (for grilling)

Instructions:

  1. Brown ground beef in skillet with oil. Drain excess grease. Stir in taco seasoning and water. Simmer until thickened.
  2. Combine cheese and milk in a saucepan over low heat. Stir until smooth and melted. Add chili powder, if using.
  3. Warm tortillas slightly to make them pliable. Spread nacho cheese sauce in the center of each tortilla. Top with seasoned ground beef, a tostada shell, sour cream, lettuce, and tomatoes.
  4. Carefully fold the edges of the tortilla towards the center, pleating as you go, to create a sealed hexagon shape.
  5. Heat oil in a griddle or large pan over medium heat. Place Crunchwraps seam-side down and grill until golden brown and crispy, about 3-4 minutes per side.
  6. Cut in half (optional) and serve the crunchwrap recipe while hot.