Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ cup water
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup whole milk
  • 1 tbsp unsalted butter
  • 4 large (10-inch) flour tortillas
  • 4 corn tostada shells
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • ½ cup sour cream
  • ¼ cup salsa
  • 2 tbsp vegetable oil

Instructions:

  1. Heat a large skillet over medium-high heat and brown 1 lb lean ground beef until fully cooked with an internal temperature of 160°F/71°C.
  2. Drain the excess fat, then stir in 1 tbsp chili powder, 1 tsp ground cumin, ½ tsp garlic powder, and ½ tsp smoked paprika.
  3. Pour in ½ cup water and simmer for 5 minutes until the liquid reduces into a thick glaze.
  4. Combine 1 cup shredded sharp cheddar cheese, ¼ cup whole milk, and 1 tbsp unsalted butter in a small saucepan over low heat.
  5. Stir constantly until the cheese is completely melted and the sauce is smooth; keep warm on the lowest setting.
  6. Lay 1 flour tortilla flat and spread a scoop of the seasoned beef in the center, followed by a drizzle of the nacho cheese.
  7. Place 1 corn tostada shell directly on top of the cheese.
  8. Top the tostada with a portion of shredded iceberg lettuce, diced Roma tomatoes, sour cream, and salsa.
  9. Fold the edges of the flour tortilla upward in a pleating motion toward the center and pull the edges tight to overlap, creating a hexagonal pocket; press down firmly to flatten.
  10. Heat 2 tbsp vegetable oil in a skillet over medium heat.
  11. Place the wrap sealed-side down in the pan, press with a spatula, and cook for 3 minutes until a mahogany-colored crust forms.
  12. Flip and cook for another 2-3 minutes until both sides are crispy and the cheese inside is molten.
  13. Cook remaining wraps in batches if they don't fit in one layer.