Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 2 tbsp olive oil
  • 3 tbsp low-sodium taco seasoning
  • 1/4 cup water
  • 1 cup shredded sharp cheddar cheese
  • 6 (6-inch) flour tortillas
  • 6 (6-inch) corn tostada shells
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup mild salsa
  • 1 tbsp melted butter

Instructions:

  1. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 lb lean ground beef, breaking it apart with a spatula, and cook until browned and reaches an internal temperature of 160°F (71°C).
  2. Stir in 3 tbsp low-sodium taco seasoning and 1/4 cup water. Simmer for 5 minutes until the liquid has reduced to a thick glaze that coats the meat, then remove from heat.
  3. Place a flour tortilla on a flat surface and spoon approximately 1/3 cup of the seasoned beef into the center.
  4. Sprinkle a handful of shredded sharp cheddar cheese over the beef and press down slightly.
  5. Carefully place one corn tostada shell on top of the cheese.
  6. Spread a dollop of plain non-fat Greek yogurt onto the tostada, then top with a handful of shredded iceberg lettuce and diced Roma tomatoes.
  7. Finish with a small spoonful of mild salsa.
  8. Fold the edges of the flour tortilla upward in overlapping pleats, tucking the sides toward the center to create a tight hexagonal seal.
  9. Heat a clean skillet over medium heat with 1 tbsp melted butter.
  10. Place the wrap sealed-side down in the pan. Press firmly with a spatula and cook for 2–3 minutes until the bottom is mahogany-colored and crisp.
  11. Flip and cook for another 2 minutes until the second side is golden and the internal cheese is fully melted.