Crunchwrap Supreme

1. In a skillet over medium heat, add ground beef, chili powder, paprika, and cumin. Cook, breaking the meat up until the beef is no longer pink. Drain fat, then season with salt and pepper.
2. Cut small flour tortillas: Stack four large tortillas and place a tostada shell in the center. Using a pairing knife, trace around the edges of the shell to cut four smaller tortilla rounds. Set aside. As alternative you can also just procur smaller tortillas.
3. Build CrunchWraps:With the remaining large flour tortillsa, add a scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding. Drizzle cheese sauce over each, then place tostada shells on top. Spread sour cream over each shell, then top with lettuce, tomato and shredded cheeses.
4. Place smaller tortillas in the center of each crunchwrap, then tightly fold the edges of the larger tortilla towards the center, creating pleats. After wrapping, quickly invert the crunchwraps so the pleats are on the bottom and they stay together.
5. Cook Crunchwraps: In a medium nonstick pan over medium heat, heat a very thing layer of vegetable oil. Working one at a time, add crunchwrap seam side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
6. Repeat with remaining crunchwraps and serve warm with your favorite hot sauce or other garnish of choice.

• 1 lb ground beef
• 1 t chili powder
• 1/2 t paprika
• 1/2 t cumin
• Kosher salt
• Freshly ground pepper
• 8 large flour tortillas
• 1/2 cup Nacho Cheese Sauce (or cheese Wizz)
• 4 tostada shells
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 1 cup Cheddar cheese, shredded
• 1 cup Monterey Jack, shredded
• Vegetable oil

Notes:

These can also be cooked on and indoor or outdoor griddle such as a Blackstone. You can substitute Olive Oil or Canola Oil and any other oil of your choice for the vegetable oil.