Crunchwrap Supreme copycat recipe with seasoned beef, crunchy tostada, cheese, and fresh toppings. Perfect easy mexican dinner.

Scale

1 lb ground beef

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp ground paprika

Kosher salt

Freshly ground black pepper

8 large flour tortillas

1/2 cup nacho cheese sauce

4 tostada shells

1 cup sour cream

2 cups shredded lettuce

1 cup chopped tomatoes

1 cup shredded cheddar

1 cup shredded Monterey Jack

1 Tbsp vegetable oil

1. Cook ground beef with chili powder, cumin, paprika, salt, and pepper until browned. Drain fat.

2. Cut 4 smaller tortilla rounds using tostada shells as guide.

3. Layer beef, cheese sauce, tostada shell, sour cream, lettuce, tomatoes, and cheeses on large tortillas.

4. Top with small tortilla round and fold edges inward to seal.

5. Cook seam side down in oiled skillet until golden, about 3 minutes per side.

Do not overfill tortillas.

Cook on medium heat for even browning.

Serve immediately for best texture.