Crunchwrap Beef Tostada (Printer-Friendly Layout)
Stacked beef with seasoning, melty cheese, tostada crunch, cool veggies, and a toasted wrap for a grab-and-go meal.
# Ingredients You'll Need:
→ Beef Filling
01 -
15 millilitres taco seasoning
02 -
225 grams extra-lean ground beef
→ Assembly
03 -
Cooking spray
04 -
120 millilitres sour cream
05 -
200 grams cheddar cheese, shredded
06 -
4 tostadas (crispy flat corn tortillas)
07 -
8 large flour tortillas
08 -
120 millilitres nacho cheese sauce or queso (your pick)
09 -
100 grams iceberg lettuce, chopped up nice and fine
10 -
1 plum tomato, seeds out and diced
# Step-by-Step Instructions:
01 -
Start by tossing some ground beef into your medium skillet over medium-high heat. Break it up while it cooks. Drop in the taco seasoning and mix really well. Let it brown for about 7–8 minutes, making sure there's no pink left anywhere. When it's done, take it off the stove and set aside.
02 -
Pop 4 big flour tortillas in a stack. Put a tostada on top for size, then snip around with kitchen scissors, leaving a little border—about 1.2 cm. Now you have 4 smaller ones for the wrap tops. Set those aside for now.
03 -
Lay out those other 4 big tortillas on the counter. Plop about 30 grams of your cooked beef into the middle of each one. Spread it into a round that's slightly less wide than your tostadas. Make sure to leave space around the edges so you can fold them later.
04 -
Pour on 15–30 millilitres of nacho cheese sauce over the beef in each tortilla—just if you want. Or just use more cheddar if you like. Set a tostada on top of each pile and press down a little.
05 -
Spoon 15 millilitres sour cream onto each tostada, spreading in a thin layer. Pile on some shredded lettuce and diced tomato on each one. Sprinkle lots of cheddar cheese over that.
06 -
Now cover each stack with a smaller tortilla you made earlier. Take the bottom tortilla and start folding it up, making little pleats all around to close it up. Overlap the folds just a bit to keep everything packed in tight.
07 -
Spray a large skillet with your cooking spray and crank it to medium heat. Set a crunchwrap seam-side down in the pan. Fry for 2–3 minutes until golden and crispy, then give it a flip and cook the other side another 2–3 minutes. Do this for all your crunchwraps.
08 -
Take the wraps out and let 'em sit for about a minute. Slice them in half on a diagonal and dig in while they're still hot and crunchy.
# Extra Tips and Tricks:
01 -
Feel like swapping out beef? Go for ground turkey, chicken, beans, or even some plant-based crumbles for your own spin on the filling.
02 -
Want it lighter? Stick with low-fat sour cream and swap queso for some extra grated cheddar.
03 -
You can pop cooked ground beef in the fridge for up to five days if you wanna prep ahead.
04 -
If you want to make tostadas from scratch, just bake corn tortillas at 200°C for about 4–5 minutes per side till they're crispy.