Crunchwrap

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

5 large flour tortillas (10-inch)

1 pound lean ground beef

⅓ cup water

1 ounce taco seasoning (1 packet, about 2 tablespoons)

⅔ cup nacho cheese sauce

4 tostada shells (or 2 cups tortilla chips)

⅔ cup sour cream

1 cup shredded iceberg lettuce

1 cup diced fresh tomatoes

2 cups shredded Mexican cheese blend

Directions

In a large skillet, cook ground beef over medium-high heat until no pink remains. Drain any excess fat.

Add ⅓ cup of water and taco seasoning to the skillet. Stir and simmer uncovered for 5 minutes or until thickened.

Meanwhile, cut one of the flour tortillas into quarters. Use kitchen scissors or a knife to round the corners.

Place the remaining four tortillas on a plate and cover them with a damp paper towel. Microwave them for 20-30 seconds or until they are warm.

Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and cheese blend.

Place the quartered tortilla in the center and gently fold the larger tortilla around it to seal.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.

In batches, add the folded tortillas seam side down, to the skillet and cook until golden, about 3-4 minutes. Flip and cook the other side.

Nutrition

• Serving Size: 1 crunchwrap
• Calories: 799 kcal
• Total Fat: 54 g
• Saturated Fat: 24 g
• Cholesterol: 154 mg
• Sodium: 1341 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 41 g