1 lb ground beef
1 tsp chili powder
1/2 tsp ground paprika
1/2 tsp ground cumin
kosher salt, to taste
black pepper, to taste
8 large flour tortillas
1/2 cup nacho cheese sauce
4 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup shredded cheddar
1 cup shredded monterey jack cheese
hot sauce, for serving
Heat up a cast iron skillet, add the ground beef, chili powder, paprika, and cumin. Cook until browned and drain fat. Season to taste with salt and pepper
Stack four large flour tortillas and place a tostada shell in the center. Trace around the edges with a paring knife to cut four smaller flour tortilla rounds.
With the remaining uncut tortillas, add a scoop of ground beef to the center, allowing space around the edges for folding. Drizzle each one with cheese sauce, then add tostada shells on top. Spread sour cream over each shell and top with lettuce, tomato and cheeses.
Place the smaller cutouts on the center of each crunchwrap and tightly fold in the edges towards the center, creating pleats. Invert and lay the wrap on the pleats so they stay together.
Heat up a medium nonstick pan and add a layer of vegetable oil. Add the crunchwrap seam side down and cook until golden on the bottom, 3-5 minutes. Flip and cook until other side is golden as well, 3-5 minutes more.
Repeat and serve with hot sauce.