Ingredients:

  • 1 lb (450g) ground beef (80/20 blend)
  • 1 tbsp olive oil
  • 1/2 medium onion, finely diced (about 1/2 cup / 75g)
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp dried oregano
  • 1/4 cup (60ml) water
  • Salt and freshly ground black pepper, to taste
  • 4 oz (115g) Velveeta cheese, cubed
  • 2 tbsp milk
  • 2 large (12-inch/30cm) flour tortillas
  • 2 tostada shells (6-inch/15cm diameter)
  • 1 cup (115g) shredded lettuce
  • 1/2 cup (75g) diced tomatoes
  • 1/4 cup (30g) shredded cheddar cheese
  • 1/2 cup (120ml) sour cream
  • 2 tbsp vegetable oil, for grilling

Instructions:

  1. Sauté onion in olive oil until softened. Add garlic and cook until fragrant. Add ground beef and cook, breaking it up, until browned. Drain off any excess grease. Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, water, salt, and pepper. Simmer until the liquid is reduced and the beef is nicely seasoned.
  2. In a small saucepan, melt Velveeta cheese with milk over low heat, stirring constantly until smooth. Keep warm.
  3. Lay out a large tortilla. Spread a layer of warm cheese sauce in the center. Top with a portion of the seasoned ground beef. Place a tostada shell on top of the beef. Spread sour cream on top of the tostada shell. Add shredded lettuce, diced tomatoes, and shredded cheddar cheese. Carefully fold in the edges of the large tortilla towards the center, overlapping as needed, to create a sealed package. Repeat with the second tortilla.
  4. Heat vegetable oil in a griddle or large frying pan over medium heat. Place the crunch wraps seam-side down and cook until golden brown and crispy, about 3-4 minutes per side.
  5. Cut in half and serve immediately!