In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Remove meat to a bowl and set aside. Drain fat and wipe skillet clean.
Build Crunchwraps: Add a scoop of ground beef to the center of 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with shredded lettuce, tomato, and cheeses. Place smaller flour tortilla on top and tightly fold edges of large tortilla toward the center, creating pleats. I like to use a little nacho cheese around the edges to help make them stick together. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.
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