Homemade Crunchwrap Supreme

Instructions

Follow these steps in order for best results.

1. Step 1

   In a large nonstick skillet over medium heat, combine the ground beef with chili powder, cumin, and paprika. Season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 6 minutes. Transfer the cooked beef to a bowl, drain excess fat, and wipe the skillet clean.

2. Step 2

   Stack 4 large flour tortillas and place a tostada shell in the center. Use a paring knife to trace around the edge of the shell to cut out 4 smaller tortilla rounds.

3. Step 3

   Scoop ground beef into the center of the remaining 4 large tortillas, leaving space for folding. Drizzle nacho cheese sauce over the beef, then place a tostada shell on top. Spread sour cream over each shell and top with lettuce, tomatoes, and both cheeses.

4. Step 4

   Place the smaller tortilla cutouts on top, then fold the edges of the large tortilla toward the center, creating pleats. Invert the Crunchwraps so the pleats are on the bottom.

5. Step 5

   In the same skillet, heat vegetable oil over medium heat. Place the Crunchwrap seam-side down and cook until golden brown, about 3 minutes per side. Transfer to a plate and repeat with the remaining Crunchwraps.