Homestyle Taco Bell Crunchwrap Supreme

Dice the Tomato (1) and thinly slice the Lettuce (1 head) and set aside.

In a small bowl, combine the Chili Powder (2 Tbsp) , Ground Cumin (2 tsp) , Smoked Paprika (1 tsp) , Simply Organic Garlic Powder (1 tsp) , Granulated Sugar (1 tsp) , Corn Starch (1 tsp) , Kosher Salt (1/2 tsp) , Cayenne Pepper (1/4 tsp) , and set aside.

Heat a large skillet over medium-high heat with Oil (1 Tbsp) (if using a lower fat product like turkey or soy- protein, use 2 tablespoons). Once hot, add the Ground Beef (1 lb) and cook until browned, 2-3 minutes, breaking it up as you go.

Add the Tomato Paste (2 Tbsp) , spice mix, and ¼ cup water and stir to combine, cooking for another 4-5 minutes until beef is cooked through has a thickened, slightly saucy texture (if it still seems dry, keep adding splashes of water - I ended up using another few Tbsp). Remove from heat.

To make the cheese sauce, melt the Butter (2 Tbsp) in a small pan over medium heat. Add the All-Purpose Flour (2 Tbsp) and cook for 2-3 minutes, whisking constantly to cook the flour. Lower the heat if it begins to brown.

Slowly add the Milk (1 cup) , whisking as you go. Once added, keep whisking until the mixture has thickened, 6-8 minutes.

Remove from heat. Add the Shredded Cheddar Cheese (2 cups) , Chili Powder (1/2 tsp) , and Salt (1/4 tsp) and stir (I used a spatula) until the cheese is melted and mixed into the sauce.

To assemble, lay the 12-Inch Flour Tortillas (4) on a flat surface. Add ¼ of the ground beef to the center in a rough circle the size of the tostadas, then drizzle with around ¼ cup of the nacho cheese sauce (if the cheese sauce had firmed up, just warm it up with a splash of water or milk).

Place the Tostada Shells (4) over the top, then spread a layer of Sour Cream (to taste) over the tostada. At this point, I like to add a little bit of my favorite Hot Sauce (to taste) . Top with ¼ of the diced tomato and a handful of lettuce.