Ingredients
Equipment
Method
- Step 1: Cook your ground beef or turkey in a skillet over medium heat, breaking it up as it browns. Drain excess fat. Mix in the taco seasoning following package instructions (usually adding water and simmering until thickened).
- Step 2: Lay the large flour tortilla flat. Think of the center. Spread nacho cheese sauce in the middle, followed by seasoned meat, shredded lettuce, diced tomatoes, sour cream, and shredded cheese. Gently place one small tostada shell on top of all the layers.
- Step 3: Start from one edge of the large tortilla and fold it up and over the filling towards the center, covering the tostada. Continue working your way around, folding and pleating the edges neatly towards the center, overlapping slightly to create a sealed packet.
- Step 4: Heat a little cooking oil in a skillet over medium heat, just enough to lightly coat the bottom. Carefully place your folded crunchwrap into the skillet, seam-side down first.
- Step 5: Cook for about 2-3 minutes on the first side until golden brown and crispy. Use a spatula to carefully flip it over and cook the other side for another 2-3 minutes until golden and crunchy.
- Step 6: Carefully remove the finished crunchwrap from the skillet. Let it rest for a minute before cutting and serving. Enjoy immediately! Repeat for additional crunchwraps.
Notes
Why You’ll Love This Recipe: Fast, Easy, Crowd-pleasing.
Substitutions & Additions: Make it vegetarian by swapping meat for seasoned black beans or plant-based crumbles. Spice it up with diced jalapeños, spicy nacho cheese, or hot sauce. Try pepper jack, Monterey Jack, or cotija cheese. Add diced onions, corn, black olives, or bell peppers. Use guacamole, salsa, or avocado crema instead of or with sour cream.
Tips for Success: Use a truly large tortilla for easy folding. Don't overfill to prevent tears. Take your time folding and tuck edges tightly. Use medium heat for frying to prevent burning or grease absorption. Fry seam-side down first to seal.
How to Store It: Best enjoyed fresh for maximum crunch. To store leftovers (1-2 days in fridge), wrap tightly in plastic wrap or foil after cooling completely. To reheat (for crispness), use a dry skillet over medium heat, an air fryer, or a toaster oven.
FAQs: You need large flour tortillas, not corn, for flexibility. To keep the tostada crispy, layer cheese sauce and shredded cheese around filling to create a moisture barrier and don't overfill with watery ingredients. You can prep components ahead, but assemble and fry just before serving for best texture. If the tortilla tears, try overlapping folds more or carefully patching with a small piece of another tortilla (preventing overfilling is key).