Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp taco seasoning
  • 1/4 cup beef broth
  • 4 standard tostada shells
  • 4 extra-large flour tortillas
  • 4 street taco sized flour tortillas
  • 1/2 cup nacho cheese sauce
  • 1/2 cup sour cream
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • 1 tsp vegetable oil

Instructions:

  1. Brown the beef. Cook the 1 lb lean ground beef in a skillet over medium high heat until no pink remains and the edges are slightly crisped.
  2. Season the protein. Add the 2 tbsp taco seasoning and 1/4 cup beef broth. Simmer for 3 minutes until the liquid has mostly evaporated and the meat is glossy.
  3. Prepare the tortillas. Lay one extra large flour tortilla flat. Spread 2 tablespoons of nacho cheese in the center, keeping it to the size of the tostada shell.
  4. Add the base. Place 1/4 of the beef mixture directly onto the cheese.
  5. Insert the crunch. Place one tostada shell on top of the beef.
  6. Layer the cool elements. Spread 2 tablespoons of sour cream on the tostada, then top with 1/2 cup shredded lettuce and 1/4 cup diced tomatoes.
  7. Seal the center. Place one street taco sized tortilla over the tomatoes. This ensures no filling escapes through the folds.
  8. The hexagonal fold. Fold the edges of the large tortilla toward the center, creating pleats. You should have 5 or 6 folds.
  9. The golden sear. Heat 1 tsp vegetable oil in a clean skillet over medium heat. Place the wrap seam side down.
  10. Final crisping. Cook for 3 minutes per side until the tortilla is golden brown and feels firm to the touch.