Ingredients:

  • 1 lb lean ground beef (90/10 ratio)
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 1/2 tsp smoked paprika
  • 4 extra-large 12-inch flour tortillas
  • 4 small 6-inch flour tortillas
  • 4 crunchy tostada shells
  • 1/2 cup nacho cheese sauce
  • 1/2 cup sour cream
  • 1 cup shredded iceberg lettuce
  • 2 Roma tomatoes, diced
  • 1 cup shredded Mexican blend cheese

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain excess fat to ensure a crisp tortilla later.
  2. Stir in the taco seasoning, smoked paprika, and water. Simmer for 3–5 minutes until the liquid reduces into a thick glaze coating the meat.
  3. Lay an extra-large flour tortilla on a flat surface. Spread 2 tablespoons of warm nacho cheese sauce in the center, followed by a scoop of the seasoned beef.
  4. Place a crunchy tostada shell directly on top of the beef to create a moisture barrier.
  5. Spread a layer of sour cream over the tostada shell, then top with shredded lettuce, diced tomatoes, and shredded Mexican cheese.
  6. Place a small 6-inch flour tortilla (the 'patch') in the center over the toppings. Fold the edges of the large tortilla up and over the center piece, creating a hexagonal shape.
  7. Place the crunchwrap seam-side down in a dry, pre-heated heavy skillet over medium heat. Sear for 2-3 minutes per side until the exterior is golden brown and structurally sound.