Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 tablespoon (15ml) vegetable oil
  • 1 packet (1 ounce / 28g) taco seasoning (low sodium preferred)
  • ½ cup (120ml) water
  • 2 tablespoons (30ml) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 4 ounces (113g) shredded cheddar cheese (sharp or medium), or a pre-shredded cheddar/jack blend
  • 1/4 teaspoon (1g) salt
  • 1/4 teaspoon (1g) garlic powder
  • Pinch of cayenne pepper (optional)
  • 4 large (10-12 inch / 25-30cm) flour tortillas
  • 4 tostada shells
  • 1/2 cup (113g) sour cream
  • ½ cup (60g) shredded lettuce
  • ½ cup (60g) diced tomatoes
  • ½ cup (60g) shredded cheddar cheese (for topping)
  • 2 tablespoons (30ml) vegetable oil, for grilling

Instructions:

  1. Brown ground beef in a skillet with oil. Drain excess fat. Stir in taco seasoning and water. Simmer until thickened.
  2. Melt butter in a saucepan. Whisk in flour to form a roux. Gradually whisk in milk until smooth. Add cheese, salt, garlic powder, and cayenne pepper. Stir until melted and smooth.
  3. Spread a thin layer of cheese sauce in the center of a tortilla.
  4. Top with seasoned ground beef.
  5. Place a tostada shell on top of the beef.
  6. Spread sour cream on top of the tostada.
  7. Sprinkle with shredded lettuce, diced tomatoes, and shredded cheese.
  8. Fold the edges of the tortilla towards the center, overlapping each fold until a hexagon shape is formed. Use a little cheese sauce to glue the last fold down.
  9. Heat oil in a clean skillet over medium heat. Place crunch wraps seam-side down and cook until golden brown and crispy, about 3-4 minutes per side.
  10. Cut in half and serve immediately.