1) Prep your cold toppings
Shred the lettuce, dice the tomatoes, and set out the sour cream and salsa. Cold toppings are faster if they are ready before the folding begins.
2) Cook the taco beef
Heat a skillet over medium-high. Add the ground beef (and olive oil if needed). Cook, breaking it up, until browned, 6 to 8 minutes. Drain excess grease if there is a lot.
Add taco seasoning and water. Simmer 2 to 3 minutes until glossy and saucy, not watery. If using refried beans, stir them in at the end and heat through. This makes the filling thicker and helps the Crunchwrap hold together.
Transfer the beef mixture to a bowl and set aside.
3) Warm the nacho cheese
Warm nacho cheese sauce in a small saucepan over low heat or in the microwave. Warm cheese spreads more easily and helps glue layers together.
4) Set up an assembly line
Lay out one large tortilla (12-inch is ideal). If yours are smaller, just use a little less filling so the folds can actually reach the center.
In the center, add:
- 2 tablespoons nacho cheese sauce
- About 1/2 cup seasoned beef (plus beans if using)
- A sprinkle of shredded cheese
Texture tip: For maximum crunch, let the beef cool for 2 to 3 minutes so it is not steaming hot, and keep a little cheese under and over the tostada. It is a tiny barrier that helps the tostada stay crisp longer.
Place a tostada shell on top. Spread sour cream over the tostada (1 to 2 tablespoons), then add lettuce and tomatoes. Add a spoon of salsa if you want.
5) Seal it
Place a small tortilla on top of the lettuce and tomatoes. Fold the large tortilla edges up and over in overlapping pleats until fully sealed. Work your way around the circle, aiming for about 5 to 7 folds, and press gently so it holds.
Tip: If your tortillas feel stiff, microwave the large tortillas for 10 to 15 seconds so they fold without cracking.
6) Crisp in the skillet
Wipe out the skillet, return it to medium heat, and add 1 to 2 teaspoons oil.
Place the Crunchwrap seam-side down. Cook 2 to 3 minutes until deeply golden. Flip and cook 2 to 3 minutes more. Repeat with the remaining Crunchwraps, adding a little more oil as needed.
7) Rest, slice, and eat
Let it sit for 1 minute so the cheese sets slightly. Slice in half for the full layered view, or keep it whole and go for it.
