Ingredients:

  • 1 lb Lean Ground Beef (85/15 recommended)
  • 1 Tbsp Olive Oil (for browning)
  • 1/2 cup Water
  • 2 Tbsp Taco Seasoning Mix
  • Salt and Freshly Ground Black Pepper: To taste
  • 4 Large Flour Tortillas (Burrito size, 10–12 inch)
  • 4 Small Flour Tortillas (Street taco size, 6 inch)
  • 4 Tostada Shells (flat, crispy corn tortillas)
  • 1/2 cup Nacho Cheese Sauce (good quality, creamy version)
  • 1/2 cup Sour Cream (full fat)
  • Cooking Oil or Unsalted Butter (for grilling)
  • 1 cup Iceberg Lettuce, thinly shredded
  • 1/4 cup Tomato, diced (seeds and watery core removed)

Instructions:

  1. Sauté the Beef: Heat oil in the skillet over medium-high heat. Add the ground beef and break it up. Cook until thoroughly browned (about 5–7 minutes).
  2. Drain off any accumulated fat from the skillet. Stir in the taco seasoning and water. Bring to a simmer, then reduce heat and cook until the liquid has mostly absorbed, resulting in a rich, slightly thickened meat mixture. Remove from heat and set aside.
  3. Prepare Creamy Elements: Gently heat the nacho cheese sauce until warm and pourable. Ensure the sour cream is at room temperature. Crucially, briefly microwave the large tortillas for 10–15 seconds to make them pliable and prevent tearing during folding.
  4. Lay out one large warmed tortilla flat on your work surface. Place approximately 1/4 of the seasoned beef filling directly in the centre of the large tortilla.
  5. Spoon about 2 Tbsp of the warm nacho cheese sauce over the beef filling.
  6. Carefully place one tostada shell directly over the cheese/beef layer. Press down gently.
  7. Spread 2 Tbsp of sour cream lightly over the tostada shell. Top with 1/4 of the shredded lettuce and diced tomato.
  8. Place one small tortilla circle directly on top of the fresh toppings. This creates the seal base.
  9. The Hexagonal Fold: Starting from any edge, fold the edge of the large tortilla up and over the small tortilla circle. Continue folding around the perimeter, overlapping the folds slightly until the entire small tortilla is covered and you have a neat, compact hexagonal shape.
  10. Seal It: Lightly coat the skillet with oil or butter and heat over medium heat. Place the Crunchwrap seam-side down into the hot pan. Press down gently with a spatula. Cook for 2–3 minutes until the folds are golden brown and sealed tight.
  11. Flip the Crunchwrap and cook for an additional 2–3 minutes until the other side is also golden brown and crispy.
  12. Serve immediately while the fillings are hot and the shell is crisp. Repeat with the remaining three Crunchwraps.