FYI Beforehand:
1. Supposedly, these
freeze/store well in the fridge and are perfectly fine to make-ahead!
2.
You need a large, flour tortilla. Be sure to use the largest size you can find
because sometimes it’s not big enough to cover the entire tostada. A 10”
flour tortilla should be fine, but if you can get your hands on a 12″
tortilla, then that’s even better! Also, be sure they are super fresh because
you don’t want them ripping when you try to fold the wrap.
3.
If you can't find tostada shells, purchase corn tortillas and bake them in the
oven at 400 degrees for 10 minutes or until crispy.
4.
This recipe serves 6.
Ingredients:
· 1 lb. ground beef
· 1 packet taco seasoning mix (or make your own)
· ¼ cup water
· ½ cup queso or nacho
cheese dip
· 6 Large burrito-size flour tortillas (10 or 12 inch)
· 6 tostada shells or corn tortillas (see FYI notes)
· ½ cup sour cream
· 2 cups shredded lettuce
· 1 tomato, diced
· ¼ cup minced cilantro (optional)
· Juice of 1 lime
· 1 cup shredded cheese
· Guacamole, hot sauce (optional)
Directions:
1.
1. Heat a large
skillet to medium/high heat for 2-3 minutes. Add beef to skillet and cook and
crumble the ground beef until no longer pink; drain grease. Stir in the taco
seasoning mix and water and allow mixture to simmer for 10 minutes.
2.
2. Lay one flour
tortilla on a clean, flat surface. Spread about 2 tablespoons of queso the
center of tortilla and top with about ½ cup of taco meat. Top the meat with 1
tostada, then spread a thin layer of sour cream over the tostada shell. Top
with lettuce, tomato, cilantro, a sprinkle of lime and shredded Mexican cheese.
3.
3.To fold the crunch
wrap, start with the bottom of the flour tortilla and fold the edge up over the
center. Continue to work your way around, folding the flour tortilla over the
center fillings (pinch and fold, pinch and fold...). If there is a spot
left open in the center, cut a piece of another flour tortilla and tuck it in
the center so it's fully covered. Repeat steps with all remaining tortillas,
tostadas, and favorite fillings. (See video for
visual assistance.)
4.
4. Heat a medium
non-stick pan to medium heat; spray with cooking spray or drizzle with a light
layer of oil. Place one crunch-wrap seam-side down onto the skillet. Cook for 2
- 3 minutes per side or until golden-brown and crunchy. Repeat process with all
crunch-wraps. Serve hot!
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