Loading...

Prepare the fresh ingredients: Shred the lettuce and dice the tomatoes. Set aside.

Cook the seasoned ground beef: Heat 1 tablespoon of oil in a large pan over medium heat. Add the ground beef and season with the taco seasoning blend. Brown the ground beef, breaking it up with a wooden spatula until it's fully cooked through. Drain any excess fat from the pan.

Finish the ground beef mixture: Add the tomato sauce, 1/2 cup of beef broth, and cornstarch to the cooked ground beef. Stir the mixture well until it becomes saucy and juicy. Remove from heat.

Prepare the tortillas: If not using pre-made small tortillas, use a round cutter or knife to cut out 4 small tortillas from larger ones. These will be used to cover the center of the crunchwrap.

Assemble the Crunchwrap (per crunchwrap): Lay one large flour tortilla flat on a clean surface. Spread a layer of nacho cheese sauce in the center of the large tortilla. Spoon a generous amount of the seasoned ground beef mixture over the nacho cheese.

Continue assembly: Place one round hard taco shell (or tostada circle) directly on top of the ground beef. Spread a layer of sour cream over the tostada. Add a layer of shredded lettuce, followed by diced tomatoes, and then shredded cheese on top of the sour cream.

Close the Crunchwrap: Place one of the small cut tortillas on top of the layered fillings. This acts as a lid for the center. Carefully fold the edges of the large flour tortilla inwards, towards the center, overlapping them to completely enclose all the fillings and create a hexagonal shape. Repeat for remaining crunchwraps.

Cook the Crunchwrap: Heat a pan over medium heat. Add a little oil to the pan, or brush the outside of the assembled crunchwrap with mayonnaise. Place the assembled crunchwrap seam-side down in the hot pan. Cook for 3-5 minutes, or until the tortilla is beautifully toasted and golden brown. Flip and cook for another 3-5 minutes on the other side, ensuring the fillings are heated through and the cheese is melted.

Serve: Remove the cooked crunchwrap from the pan. Cut the crunchwrap in half to reveal the layers. Serve immediately with guacamole and your favorite creamy sauce.


Prepare the fresh ingredients: Shred the lettuce and dice the tomatoes. Set aside.

Cook the seasoned ground beef: Heat 1 tablespoon of oil in a large pan over medium heat. Add the ground beef and season with the taco seasoning blend. Brown the ground beef, breaking it up with a wooden spatula until it's fully cooked through. Drain any excess fat from the pan.

Finish the ground beef mixture: Add the tomato sauce, 1/2 cup of beef broth, and cornstarch to the cooked ground beef. Stir the mixture well until it becomes saucy and juicy. Remove from heat.

Prepare the tortillas: If not using pre-made small tortillas, use a round cutter or knife to cut out 4 small tortillas from larger ones. These will be used to cover the center of the crunchwrap.

Assemble the Crunchwrap (per crunchwrap): Lay one large flour tortilla flat on a clean surface. Spread a layer of nacho cheese sauce in the center of the large tortilla. Spoon a generous amount of the seasoned ground beef mixture over the nacho cheese.

Continue assembly: Place one round hard taco shell (or tostada circle) directly on top of the ground beef. Spread a layer of sour cream over the tostada. Add a layer of shredded lettuce, followed by diced tomatoes, and then shredded cheese on top of the sour cream.

Close the Crunchwrap: Place one of the small cut tortillas on top of the layered fillings. This acts as a lid for the center. Carefully fold the edges of the large flour tortilla inwards, towards the center, overlapping them to completely enclose all the fillings and create a hexagonal shape. Repeat for remaining crunchwraps.

Cook the Crunchwrap: Heat a pan over medium heat. Add a little oil to the pan, or brush the outside of the assembled crunchwrap with mayonnaise. Place the assembled crunchwrap seam-side down in the hot pan. Cook for 3-5 minutes, or until the tortilla is beautifully toasted and golden brown. Flip and cook for another 3-5 minutes on the other side, ensuring the fillings are heated through and the cheese is melted.

Serve: Remove the cooked crunchwrap from the pan. Cut the crunchwrap in half to reveal the layers. Serve immediately with guacamole and your favorite creamy sauce.
