Ingredients
Equipment
Method
- Step 1: Cook the Beefy Goodness: Grab a skillet and heat it over medium heat. Add your ground beef, diced onion, and minced garlic. Cook it all up, breaking the meat apart with a spoon, until the beef is nicely browned and the onion is softened. Drain off any excess fat. Now, stir in the chili powder, cumin, paprika, salt, and pepper. Give it a good mix so all that lovely seasoning coats the meat. Pour in 1-2 tablespoons of water and let it simmer for just 2-3 minutes. Set aside.
- Step 2: Prep Your Fillings: While your beef is doing its thing, let's get everything else ready. Pop your refried beans in a microwave-safe bowl and warm them up. Shred your cheese if it isn't already. Chop up your fresh lettuce and dice your tomatoes. Having everything prepped makes the assembly step fly by!
- Step 3: Layer the Crunchwrap Magic: Lay one large flour tortilla flat on a clean surface. Place your tostada shell right in the center of the large tortilla. Now, spoon a layer of warm refried beans onto the tostada shell. Next, add a scoop of your perfectly seasoned ground beef over the beans. Sprinkle that delicious shredded cheese over the beef. Pile on the chopped lettuce and diced tomatoes. Finally, add your desired drizzle of taco sauce or a dollop of nacho cheese sauce.
- Step 4: Fold It Up: Starting from one side of the large tortilla, fold the edge up and over the filling towards the center. Hold that fold down gently. Now, take the opposite side and fold it over, overlapping the first fold in the center. Repeat with the remaining two sides, folding them neatly towards the center and overlapping. You'll end up with a neat packet. Gently press down on it to help it seal. Tip: If your large tortilla feels a little stiff, warm it slightly in the microwave for about 10-15 seconds before you start layering.
- Step 5: Cook Until Golden and Crispy: Heat up a skillet or flat griddle over medium heat. Use a little mist of cooking spray or a tiny swipe with a paper towel. Carefully place the folded crunchwrap seam-side down onto the hot skillet. Cook for 2-3 minutes, or until that side is beautifully golden brown and crispy. Use a spatula to carefully flip it over and cook the other side for another 2-3 minutes until it's also golden and crispy.
- Step 6: Serve and Devour!: Once it's perfectly toasted on both sides, remove it from the skillet. Slice it in half diagonally with a sharp knife. Serve it warm right away!
Notes
Substitutions & Additions: Use ground chicken, turkey, plant-based meat, or seasoned beans/lentils instead of beef. Add cayenne pepper, spicier sauce, or pickled jalapeños for more heat. Try a Mexican blend or Pepper Jack cheese. Add sour cream, Greek yogurt, guacamole, avocado, corn, black olives, or finely diced onions. If no tostada shells, fry a small corn tortilla or use tortilla chips.
Tips for Success: Warm large tortillas slightly before folding. Don't overstuff. Layer fillings carefully. Fold tightly. Start cooking seam-side down. Use medium heat.
Storage: Best eaten fresh. Cool completely, wrap tightly, and store in the fridge for up to 2-3 days. Reheat in a skillet over medium heat for best results (microwave makes it soft).
Tips for Success: Warm large tortillas slightly before folding. Don't overstuff. Layer fillings carefully. Fold tightly. Start cooking seam-side down. Use medium heat.
Storage: Best eaten fresh. Cool completely, wrap tightly, and store in the fridge for up to 2-3 days. Reheat in a skillet over medium heat for best results (microwave makes it soft).