Ingredients

• 4 Large Flour Tortilla
• 4 Flour Tortillas
• 4 Corn Tostada
• 1 lb Ground Beef
• 1 Packet Taco Seasoning
• 1 Cup Nacho Cheese
• Shredded Cheese
• Guacamole
• Sour Cream
• Shredded Lettuce
• Diced Tomato
• Pickled Jalapeños (Optional)
• Taco Sauce

Directions

1. Brown your ground beef over medium heat in a large skillet. Breaking the meat into smaller pieces as it cooks.
2. Add the taco seasoning and finish as directed on the packet.
3. Warm your large flour tortillas and cover with a damp paper towel.
4. Assemble your Crunchwrap.
5. Place one large flour tortilla on a clean surface. Spoon about a quarter cup of the nacho cheese into the center of the tortilla. Spread it out to approximately the size of your tostada. Spread about a quarter of the taco meat on top of the nacho cheese. Then top it with the tostada. Spread the guacamole on top of the tostada, followed by the sour cream, lettuce, tomatoes, and jalapeños (optional). Finally, place one flour tortilla on top.
6. On a non-stick griddle, spread out about 1/4 Cup of shredded cheese and melt over medium-low heat.
7. Once the cheese has melted, fold the Crunchwrap closed. Fold the bottom flour tortilla up towards the center of the smaller flour tortilla. Using both hands, rotate the Crunchwrap clockwise and do another fold. Repeat until the bottom tortilla is fully folded up and covering the top tortilla, likely 5 or 6 folds. The Crunchwrap is now fully secured by the folded tortilla.
8. Use both hands to carefully flip the Crunchwrap Supreme so the folded seams face down and place it on the melted cheese. This will give the Crunchwrap another seal on top. Toast for 1 to 2 minutes.
9. Once the Crunchwrap has browned and before you burn the cheese, flip the Crunchwrap using a spatula and toast the bottom side. About 1 to 2 minutes, be careful not to burn.
10. Remove from the heat and repeat steps 4 through 10 until complete.
11. Serve with your favorite taco sauce, additional sour cream, guacamole, whatever you would like!