Homemade Crunchwrap Supremes

Cook the meat: In a skillet over medium heat, cook ground beef until browned. Drain the excess fat.

Add taco seasoning: Stir in the taco seasoning mix and water. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. Add the cheese, stir and remove from heat. Add beef mixture to a bowl and wipe the skillet clean.

Assemble the crunch wrap: Lay one large flour tortilla on a flat surface or cutting board. (If the tortillas are cold, I like to warm them on a dry skillet just for a few seconds to make more pliable). Add a layer of the seasoned beef in the center of the tortilla, leaving enough space around the border for folding).

Spread a spoonful of the warm nacho cheese sauce on top & a sprinkle of shredded cheese.

Place a tostada shell over the cheese. Spread sour cream on top of the tostada.

Sprinkle with lettuce & diced tomatoes

*Fold to seal: Fold the edges of the tortilla toward the center, creating a circular wrap. I like to begin at the bottom edge of the tortilla or the side closest to me, and fold it up toward the center. Then, continue working clockwise, folding the next section over the previous fold using your hand to keep it secured. Keep folding in this pattern, making  ~5-6 pleats until the wrap is completely sealed. (Flip the wrap over so it stays sealed. Repeat this process with the remaining tortillas and filling.

Heat: (you can do this in a dry nonstick skillet too without oil, I usually do it this way) or add about 1 tsp. of oil to the skillet and heat. Place the crunch wrap seam-side down in the skillet. Cook for ~2 minutes on each side until golden brown and yummy! Repeat with remaining crunch wraps, adding more oil to the skillet as needed.

Serve: transfer to a plate, and enjoy with hot sauce!