and thinly slice the
Lettuce (1 head)
and set aside.
In a small bowl, combine the
Chili Powder (2 Tbsp)
Ground Cumin (1/2 Tbsp)
Smoked Paprika (1 tsp)
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.
Reduce heat to medium. If necessary, remove some of the fat from the pan. You want to leave at least a tablespoon or two in the pan.
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)
Salt (1/4 tsp)
and stir (I used a spatula) until the cheese is melted and mixed into the sauce.
Once fully combined, add another splash of milk (2 Tbsp or so) to thin the sauce to make it “pourable”.
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.
Now to fold! Starting with a side of your choosing, fold towards the center, right up against the tostada. Place your hand on the fold and then reach under the next flap and fold it towards the middle again. Continue folding around the sides until you have a closed-off pentagon.
After assembly, it's time to heat them up. Heat a large, clean skillet over medium-high heat. Once it gets hot, dry-fry the wraps seam side down for 1-2 minutes, to make sure it seals shut and turns a golden brown.
Flip and fry for another 1-2 minutes, until golden brown. Repeat with remaining Crunchwraps.
Serve right away (while they’re still crunchy!). These are great alone, but I love to eat them with some extra hot sauce and any leftover cheese sauce.