Ingredients
Beef Filling
- 2 tablespoons olive oil
- 1 large white onion, diced
- 1 ½ pounds lean ground beef
- 2 ½ tablespoons taco seasoning
- 1 ½ tablespoons tomato paste
- 2 tablespoons lime juice (about 1 lime)
Assembly
- 8 XL 12-inch flour tortillas, warmed
- 8 tostada shells
- 1 cup queso or nacho cheese, divided
- ¾ cup sour cream, divided
- ¾ cup shredded lettuce, divided
- ¾ cup diced tomatoes, divided
- 8 tablespoons salted butter, divided
Instructions
- Cook the beef mixture: Heat the olive oil in a medium skillet over medium-high heat. Add the diced onions and cook for 3 minutes until softened. Add the ground beef, breaking it into small pieces, and cook for 6 to 8 minutes until browned. Drain excess grease if needed.
- Season and finish beef: Stir in taco seasoning and tomato paste until fully combined. Cook for an additional minute to let the flavors meld. Remove from heat and stir in lime juice. Set aside.
- Assemble Crunchwrap: Place 3-4 heaping tablespoons of the ground beef filling in the center of a warmed flour tortilla. Top with 2 tablespoons of nacho cheese. Spread 1 ½ tablespoons sour cream onto a tostada shell and place it on top of the beef and cheese. Add 1 ½ tablespoons shredded lettuce and 1 ½ tablespoons diced tomatoes on top of the tostada.
- Fold the tortilla: Fold the bottom edge of the tortilla up over the filling towards the center. Continue folding clockwise, pleating the tortilla like wrapping a present to enclose the filling securely.
- Toast the crunchwrap: Melt 1 tablespoon of salted butter in a large skillet over medium heat. Place the crunchwrap seam side down on the skillet. Lightly press with a spatula to evenly toast and seal the folds. Toast for about 2 minutes or until golden brown.
- Flip and toast other side: Carefully flip the crunchwrap and continue toasting for another 2 minutes until golden brown and crispy.
- Repeat and serve: Repeat the toasting process with the remaining crunchwraps and butter. Serve immediately with optional guacamole, additional sour cream, or hot sauce.
Notes
- Use warm tortillas to make folding easier and prevent cracking.
- Pressing the crunchwrap gently while toasting helps seal the edges and creates a crispy crust.
- Customize toppings by adding jalapeños, olives, or avocado slices.
- For a lighter version, use low-fat cheese and sour cream.
- Leftover crunchwraps can be reheated in a skillet or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
