Crunchy Taco Wrap

 

 

 

• 1 package of 12-inch soft flour taco shells (10 in a pack)
• 10 hard corn tostadas (substitution: hard taco shells broken in half)
• 1 lb. ground beef
• 1 envelop of taco seasoning
• Sour cream
• Nacho Cheese (I used the Tostitos brand – medium heat)
• Shredded iceberg lettuce
• Diced tomatoes
• Butter

INSTRUCTIONS

1. Brown ground beef and pour off any grease or liquid.
2. Add the taco seasons per the instructions on the package.
3. Let the meat cool for 30 minutes before assembling the taco wrap.
4. Lay one large soft taco on a cutting board or a large plate.
5. Add 3 TBS of the taco meat.
6. Add 3 TBS of the nacho cheese.
7. Place the hard tostada shell on top of the meat and cheese.
8. Add 1-2 TBS sour cream on top of the hard tostada shell.
9. Add a handful of shredded lettuce.
10. Add 2-TBS diced tomatoes.
11. Carefully fold one side of the soft flour shell toward the center.
12. Continue folding toward the center until the taco is enclosed.
13. Place the folded taco onto a cutting board or large plate folded side down and press slightly with the palm of your hand.
14. Continue until all of the crunch taco wraps are finished.
15. Melt 1 TBS of butter in a large stove-top skilled or griddle.
16. Place the taco in the pan folded side down.
17. Cook until it browns.
18. Flip the taco and brown the bottom side.
19. Cool on a wire rack.