This might seem like a lot of steps at first glance, but they really aren’t that difficult to put together. Once you start making them, you will see that it isn’t as difficult as what it seems. At least that’s what happened for me.
The nice thing about these is that you can make up a big batch of them, eat a couple, and then freeze the rest. They make the perfect grab and go breakfast. Just pop them in the microwave for a few minutes and you are ready to indulge.
1 lb ground beef
1 packet Old El Paso taco seasoning
6 large flour tortillas
6 tostada shells
1 jar cheese sauce
1 cup Daisy sour cream
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded Mexican cheese blend
Brown the ground beef, drain off any excess grease. Add taco seasoning and water and cook according to the packet directions.
Warm the nacho cheese sauce in a small pan, stirring occasionally. Microwave tortillas for about 30 seconds.
Lay out a tortilla onto a flat surface. Spread a layer of taco meat onto the center of the tortilla. Top with some of the cheese sauce. Place the tostada shell over the sauce. Spread a thin layer of sour cream over the tostada shell. Top with some lettuce, diced tomato, and a layer of the shredded cheese.
To fold the tortilla, start with the bottom of the tortilla and fold the edge to the center. Continue folding using this method going all the way around the tortilla in a clockwise or counter clockwise direction. Fold until the tortilla is completely folded over.
Spray a large skillet with cooking spray. Heat the skillet to medium-low heat. Cook the crunchwrap, seam-side down, until it is browned on the bottom. Flip it over and cook until it is browned on the other side. Repeat this process until all of the crunchwraps are wrapped and cooked.
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Quick Tip: Try with pepper jack cheese and ham or cooked crumbled sausage.