Copycat Crunchwrap Supreme

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 4 large flour tortillas (burrito size)
• 4 tostada shells
• 1 cup nacho cheese sauce
• 1/2 cup sour cream
• 1 cup shredded iceberg lettuce
• 1 cup diced tomatoes
• 1 cup shredded Mexican blend cheese
• Butter or cooking spray for crisping

Instructions

1. Brown the ground beef in a skillet over medium-high heat. Drain fat, add taco seasoning and water per packet instructions. Simmer 5 minutes.
2. Warm the nacho cheese sauce in a small saucepan or microwave.
3. Lay a large flour tortilla flat. Spread nacho cheese in the center, add seasoned beef, then shredded cheese.
4. Place a tostada shell on top. Spread sour cream on the tostada, then add lettuce and diced tomatoes.
5. Fold the edges of the tortilla up and over the filling, pleating as you go to create a hexagonal shape. Flip seam-side down.
6. Heat a skillet with butter over medium heat. Cook the crunchwrap seam-side down for 2-3 minutes until golden, then flip and cook 2-3 more minutes.
7. Cut in half and serve immediately with extra nacho cheese for dipping.