Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup water
  • 4 extra large flour tortillas (30 cm)
  • 4 small flour tortillas (15 cm)
  • 4 toasted corn tostada shells
  • 1 cup nacho cheese sauce
  • 0.5 cup sour cream
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • 1 cup shredded Mexican blend cheese

Instructions:

  1. Brown the beef. Cook 1 lb ground beef in a skillet over medium heat until no pink remains.
  2. Season the meat. Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Note: Simmer until the water evaporates so the meat is moist but not drippy.
  3. Softener the tortillas. Microwave the large tortillas for 15 seconds until they are limp and warm.
  4. Layer the base. Place a large tortilla on a flat surface and spread 0.25 cup of beef in the very center.
  5. Add liquid gold. Drizzle 0.25 cup of nacho cheese sauce directly over the hot beef.
  6. Insert the crunch. Place one toasted corn tostada shell directly on top of the cheese.
  7. Apply the barrier. Spread a thin layer of sour cream over the tostada, then top with lettuce, tomatoes, and shredded cheese.
  8. Bridge the gap. Place one small 15 cm tortilla over the top of the pile. Note: This ensures no fillings escape through the folds.
  9. Execute the fold. Fold the edges of the large tortilla toward the center in a pleating motion until the small tortilla is covered.
  10. Seal the deal. Place the wrap fold side down in a hot, lightly oiled skillet for 2 minutes until the pleats are fused and golden.
  11. Finish the flip. Carefully turn the wrap and cook the other side for another 1-2 minutes until it feels rigid and crisp.