Copycat Taco Bell Crunchwrap Supreme

• 1 lb lean ground beef (85/15 or 90/10)
• 1 packet taco seasoning (or 2 tbsp homemade)
• 4 large 12-inch flour tortillas (burrito size)
• 4 small 6-inch flour tortillas (for the center plug)
• 4 crispy corn tostada shells
• 1/2 cup warm nacho cheese sauce
• 1/2 cup sour cream
• 1 cup shredded iceberg lettuce
• 1 cup diced roma tomatoes
• 1 cup shredded Mexican blend cheese
• 1 tbsp vegetable oil (for toasting)

Instructions

1. 1

   In a large skillet over medium-high heat, brown ground beef until fully cooked, breaking into small crumbles. Drain excess grease, stir in taco seasoning and water according to packet directions, and simmer 3 minutes until thickened.

2. 2

   Lay a large 12-inch flour tortilla on a flat surface. Spoon 1/4 of the warm seasoned beef into the center, leaving a wide border. Drizzle 2 tablespoons of warm nacho cheese sauce directly over the meat.

3. 3

   Place one crispy corn tostada shell directly over the beef and nacho cheese layer. Gently spread 2 tablespoons of cool sour cream on top of the tostada.

4. 4

   Layer shredded lettuce, diced tomatoes, and shredded Mexican cheese over the sour cream. Place a small 6-inch flour tortilla cut-round in the center over the toppings.

5. 5

   Carefully fold the outer edges of the large tortilla in towards the center in pleats, working your way around until the Crunchwrap is tightly sealed.

6. 6

   Heat a lightly oiled skillet over medium heat. Place the Crunchwrap seam-side down and cook for 3 to 4 minutes until golden-brown and sealed. Flip and cook another 2 to 3 minutes until crisp. Cut in half and serve hot.