Crunchwrap Supreme

• temps total: 5 minutes

Ingrédients

1 lbs ground beef (85% lean/ 15% fat)

1 1/2 tsp garlic powder

1 1/2 tsp ground cumin

1 1/2 tsp chili powder

1 tsp paprika

1 tsp onion powder

3/4 tsp salt

1/2 tsp black pepper

1 1/2 tsp tomato paste

2 tsp oil

4 large flour tortillas (burrito size)

4 flour tortillas (fajita size)

4 tostadas

1 cup Colby Jack cheese, shredded

1 large Roma tomato, diced

1/4 medium iceberg lettuce, shredded

1/2 cup jarred nacho cheese sauce

1/2 cup sour cream

Avocado spray or cooking spray

Instructions

To a large skillet, add the oil, the ground beef and all the seasonings (garlic powder, onion powder, paprika, chili powder, ground cumin, salt, and black pepper). Cook 3 mins then add tomato paste. Continue cooking until the beef is completely done. Set aside

To a flat surface add a large tortilla. Add 1/4 of the ground beef to the center of the tortilla and spread it around a bit, leaving enough room around the sides of the tortilla so it could be folded. Drizzle 2 Tbs of the nacho cheese on top of the ground beef, then place a tostada on top.

Spread 2 Tbs of sour cream on the tostada then add the lettuce, tomatoes, and finally sprinkle 1/4 cup of the cheese on top. Place the smaller tortilla on top and repeat the process with the remaining three large tortillas.

Fold the edges of the larger tortilla over the top of the smaller tortilla. Carefully flip the crunch wrap, with seam side down, onto a heated large skillet that’s sprayed with some oil.

Cook 2 to 3 minutes on each side or until lightly browned. Cut in half and enjoy!