Instructions:
Step 1: In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease, then stir in taco seasoning and water. Simmer for 5 minutes until thickened.
Step 2: Warm the flour tortillas in the microwave or on a skillet to make them more pliable.
Step 3: On the center of each tortilla, layer the ingredients: 2-3 tablespoons of nacho cheese sauce, a spoonful of seasoned beef, a tostada shell, sour cream, shredded lettuce, diced tomatoes, red onions (if using), and shredded cheddar cheese.
Step 4: Fold the edges of the tortilla up and over the center, pleating tightly to create a hexagon shape. If your tortilla doesn’t fully close, cut a small piece from another tortilla and place it in the center as a patch before folding.
Step 5: Heat a nonstick skillet over medium heat and spray lightly with cooking spray or brush with oil. Place the Crunchwrap seam-side down and cook for 2-3 minutes per side, until golden and crispy.
Step 6: Serve hot with your favorite dips like salsa, guacamole, or extra sour cream.
Storage Information:
Store any leftovers wrapped in foil or in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to maintain the crispiness. Avoid microwaving, as it can make the shell soggy.
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