Ingredients
Scale
- 1/2 lb extra-lean ground beef
- 1 tbsp taco seasoning
- 8 large flour tortillas
- 1/2 cup jarred nacho cheese sauce or queso (optional; more cheese can be used)
- 4 tostadas
- 1/2 cup sour cream
- 1 cup iceberg lettuce, shredded
- 1 plum tomato, deseeded and diced
- 2 cups cheddar cheese, shredded
- Cooking spray
Instructions
- Cook the ground beef in a skillet with taco seasoning for 7-8 minutes.
- Stack 4 large tortillas and cut around a tostada to create smaller tortillas.
- Assemble the Crunchwrap by layering beef, nacho cheese, tostada, sour cream, veggies, and cheese.
- Fold the large tortilla over the smaller one on top of the fillings.
- Cook on a skillet for 2-3 minutes on each side until browned and crispy.
Notes
For a vegetarian option, substitute beef with black beans or lentils.
Seal the edges tightly to prevent fillings from spilling out.
Adjust the spice level by using spicy taco seasoning or adding jalapeños.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg