Copycat Crunchwrap Supreme

Instructions:

1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
2. Stir in the taco seasoning and water. Simmer for 5–7 minutes until the mixture thickens and is well-seasoned.
3. Warm the flour tortillas briefly in a microwave or skillet to make them pliable for folding.
4. Lay a tortilla flat. Spoon about ¼ cup of the seasoned beef into the center.
5. Drizzle a few tablespoons of nacho cheese sauce over the beef.
6. Place a tostada shell directly on top of the cheese layer.
7. Spread sour cream over the tostada, then top with lettuce, tomatoes, onion (if using), and shredded cheddar.
8. Carefully fold the edges of the tortilla inward over the center in pleats, forming a sealed wrap.
9. Heat a skillet over medium heat and lightly grease it. Place the wrap seam-side down and grill for 2–3 minutes until golden and crisp. Flip and grill the other side.
10. Repeat with the remaining tortillas and filling. Slice in half and serve warm.

Variations :

• Veggie version: Swap the beef for black beans or seasoned tofu.
• Spicy edition: Add pickled jalapeños, hot sauce, or pepper jack cheese.
• Double crunch: Use two smaller tostadas for extra crunch in each bite.

Tips :

• For better folding and sealing, use slightly warmed tortillas and avoid overstuffing.
• Press down slightly with a spatula while grilling to help the wrap hold its shape and get evenly crisped.