1 lb ground beef
1 packet taco seasoning (see my homemade Taco seasoning in Misc recipes)
3/4 C water
1 can nacho cheese
8 burrito-size flour tortillas
6 tostada shells OR crispy corn tortilla
1 C sour cream
2 C lettuce, shredded
1 C tomato, diced
1 C Mexican cheese blend
In a large skillet, over medium-high heat, cook and crumble ground beef, until cooked through.
Drain grease. Stir in taco seasoning and water. Cook according to taco package directions.
Warm nacho cheese sauce in a microwave-safe bowl.
Place flour tortillas on a large plate and microwave for 20 seconds to warm them.
Lay 1 flour tortilla on a flat surface. Spread 1/2 C of taco meat in the center of tortilla, forming a circle about 6 inches across.
Drizzle with nacho cheese sauce.
Top with 1 tostada shell or crispy corn tortilla.
Spread a thin layer of sour cream over the tostada shell.
Top with lettuce, tomato, and shredded Mexican cheese.
To fold the crunch wrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the filling is completely covered.
Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown.
Carefully flip the crunch wrap over, and cook the other side until it is golden brown.