Ingredients

• 1 lb. ground beef
• 1 pkg. taco seasoning
• 6 burrito size flour tortillas
• 6 tostadas
• 6 Tbs. shredded cheddar cheese.
• 6 tsp. sour cream
• 1 C. shredded lettuce
• 1 C. diced tomatoes

Directions

1. Begin by browning the beef. Then add the taco seasoning according to the directions on the packet. If you’re using small soft corn tortillas, place them on a cookie sheet in your oven for 2 minutes at 400 degrees. You want them to be golden and crunchy. If you use tostadas you won’t have to do this part.

2. Place one of the flour tortillas in the microwave for 10 seconds so it is easier to fold. Place some of the seasoned beef directly in the center of the tortilla. I measured this by the size of the tostada and did a little less. (The tostada will be placed directly on top and you want it to be equal in size or have a little less beef.)

3. Top the beef with 1 Tbs. shredded cheese.

4. Then place one of the tostadas or corn tortillas directly on top of the beef and cheese. Spread a dollop of sour cream over it. Then sprinkle tomatoes and lettuce over the tostada.

5. Starting with the bottom of the tortilla, fold the edges up to the center. The filling needs to be covered so if the edges are coming up short, tear off enough of another tortilla to cover the filling and place it in the center (as seen above). Then fold up all of the edges until all of the tortilla is folded over.

6. Place the crunchwrap seam-side down onto a greased saute pan. Heat for 3 minutes on medium-low so the bottom can get brown and crispy. Then flip it over and do the same thing to the other side.

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