• 1 lb of ground beef,
• 1 tsp chili powder,
• 1/2 tsp of ground paprika,
• 1/2 ground cumin kosher salt,
• freshly ground black pepper,
• 8 large flour tortillas,
• 1/2 c. nacho cheese sauce
• 4 tostada shells,
• 1 c. sour cream,
• 2 c. shredded lettuce,
• 1 c. chopped tomatoes,
• 1 c shredded Monterey jack,
• 1 tbsp vegetable oil.

 

1. 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. Remove meat to a bowl and set aside. Drain fat and wipe skillet clean.
2. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of shell to cut 4 smaller flour tortilla rounds.
3. Build Crunch wraps: 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, tomatoes, and cheeses. Place smaller flour tortillas cutouts on top and tightly fold edges of large tortilla around the center creating pleats. Quickly invert crunch wraps so pleats are on bottom, and they stay together.
4. In the same skillet over medium heat, heat oil. Add crunch wrap seam side down and cook until tortilla is golden, three minutes per side. Repeat with remaining crunch wraps.

Recipe courtesy of https://www.delish.com/cooking/recipe-ideas/a52078/crunchwrap-supreme-recipe/