Copycat Crunchwrap Supreme

Instructions:

Step 1: In a skillet over medium heat, cook ground beef until browned. Drain excess grease.

Step 2: Stir in taco seasoning and water. Simmer for 5 minutes, stirring occasionally. Remove from heat.

Step 3: Warm flour tortillas slightly to make them more pliable. Lay one tortilla flat and spread a few spoonfuls of nacho cheese sauce in the center.

Step 4: Top with a scoop of taco meat, then a tostada shell. Spread sour cream on the tostada, followed by lettuce, tomatoes, and shredded cheese.

Step 5: Fold the edges of the tortilla up and over the center in pleats to close.

Step 6: Carefully place the Crunchwrap seam-side down on a heated skillet or griddle with a bit of oil. Cook 2–3 minutes per side, until golden brown and crisp.

Step 7: Repeat with remaining ingredients. Slice in half and serve warm.

Storage Information:

Crunchwraps are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat on a skillet or in the oven to maintain crispness—avoid microwaving to prevent sogginess.