– 12 ounces lean (90/10) ground beef – 1/2 cup water – 3 tablespoons taco seasoning – 4 large (10 to 12-inch) flour tortilla – 1/4 cup prepared nacho cheese or queso – 4 (5-inch) corn tostada – 2 tablespoons sour cream – 1 cup shredded iceberg lettuce – 1/2 cup chopped fresh tomatoes (from 1 medium Roma tomato) – 4 teaspoons jarred diced jalapeño peppers – 4 teaspoons neutral cooking oil, such as canola – Hot sauce, for serving
Mid-high heat a big cast-iron skillet. With a wooden spoon, break up 12 ounces of lean ground beef and brown it for 5–7 minutes. Remove skillet from heat, put meat to one side, and tilt carefully. Expel fat.
Heat pan again. Beef with 1/2 cup water and 3 teaspoons taco spice. Combine. Stir constantly for 2–3 minutes to evaporate the water. Place aside after cooking.
Use a clean surface to place a 10- to 12-inch flour tortilla. Spoon 1 tablespoon of nacho cheese onto the tortilla center and spread it into a 5-inch tostada-sized round.
Layer 1/4 cup of prepared ground beef on top of the cheese and top with 1 tostada. Add 2 tbsp sour cream to the tostada. Put 1/4 cup shredded iceberg lettuce, 2 tablespoons minced tomato, and 1 teaspoon sliced jalapeños on top of the sour cream.
Start folding the bottom tortilla over the top toward the center from the closest side. Turning the Crunchwrap supreme clockwise, fold the tortilla again, securing it with your other hand and pleating it like a gift.
Make 6–7 folds to envelop the filling. Turn the Crunchwrap seam down carefully. Use remaining tortillas and filling. Warm 1 teaspoon neutral oil in a large nonstick skillet on medium.
One seam-side Crunchwrap. To seal the seams, lightly press the Crunchwrap using a spatula. Fry 2–3 minutes till golden. Flip and cook until golden brown, 2–3 minutes more.
Get a cutting board. For remaining wraps, use 1 teaspoon oil per wrap. Wash the skillet between wraps. halves the coverings. Get hot sauce if you want.
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