Instructions

• Cook 1 lb lean ground beef and ½ cup minced onion in a large skillet over medium-high heat until the beef is no longer pink. Drain off excess grease.
• Add 2 cloves minced garlic, 2 Tbsp taco seasoning (or 1 packet), and ¼ cup water to the skillet. Stir and cook 4–5 minutes, until the liquid is absorbed. Remove from heat and set the meat mixture aside.
• Stack the 12 burrito-size flour tortillas and heat in the microwave for 10–20 seconds to soften (work in batches if needed).
• Heat ½ cup nacho cheese sauce according to the jar directions and keep warm.
• Using a tostada shell as a template, place one tostada in the center of a flour tortilla and trace or cut around it to make a circle. Repeat to cut out 6 circles from 6 of the tortillas. Set the 6 cut circles aside and reserve the other 6 whole tortillas for the outer wraps.
• To assemble each Crunchwrap: lay one whole flour tortilla flat. Spoon an even portion of the cooked taco meat into the center of the tortilla, then spoon some of the warmed nacho cheese sauce over the meat.
• Place one tostada shell on top of the cheese-covered meat. Spread a layer of sour cream (from the 1 cup) over the tostada, then add shredded lettuce, diced tomatoes, and grated Mexican cheese blend on top of the sour cream.
• Place one of the cut tortilla circles on top of the fillings to cover them completely. Fold the edges of the large tortilla up and over the fillings, pleating as needed to form a sealed disk with the seam on the bottom.
• Spray a large skillet with cooking spray and heat over medium. Place the assembled wrap seam-side down in the skillet and cook 1–2 minutes, until golden brown. Flip the wrap and cook until the opposite side is golden and the cheese inside is melted.
• Transfer the cooked Crunchwrap to a cutting board and let rest about 1 minute. Repeat steps 6–9 with the remaining ingredients to make the remaining Crunchwraps.
• Serve immediately with salsa, pico de gallo, and cilantro as desired. Store leftovers in the refrigerator.