Ingredients

• 1/4 medium head iceberg lettuce
  
• 1 medium tomato
  
• 1 pound lean ground beef
  
• 5 (10-inch) large flour tortillas
  
• 4 (5-inch) tostada shells
  
• 2 tablespoons store-bought or homemade taco seasoning
  
• 1/2 cup water
  
• 1 cup store-bought or homemade nacho cheese or queso dip
  
• 1/4 cup regular or reduced-fat sour cream

Instructions

1. Prep the oven and vegetables.
   Position a rack in the center of the oven and heat it to 350ºF. Finely shred 1/4 head of iceberg lettuce and dice 1 tomato; set both aside.
2. Brown the beef.
   Warm a large frying pan over medium-high heat. When the pan is hot, add 1 pound ground beef. Cook for about 5 minutes, stirring occasionally and breaking up larger pieces until fully browned. While the beef cooks, warm the tortillas and crisp the tostadas.
3. Heat tortillas and tostadas.
   Wrap the 5 tortillas in foil and place them in the oven. Set the 4 tostada shells directly on the oven rack in a single layer. Heat everything for about 3 minutes, or until the tostadas are crunchy and the tortillas are warmed through. Remove and set aside.
4. Season the beef.
   Sprinkle the cooked beef with 2 tablespoons taco seasoning, stirring well. Add 1/2 cup water, reduce heat slightly, and let the mixture simmer until most of the liquid evaporates, about 2 minutes. Take off the heat and mix in 1 cup nacho cheese or queso dip.
5. Assemble the crunchwraps.
   Lay out 4 tortillas. Divide the cheesy beef among them, spreading each portion into a round roughly 5 inches wide.
   Spread 1 tablespoon sour cream on each tostada shell, then place the tostadas (sour-cream side up) on the beef. Add shredded lettuce and diced tomatoes over the top.
   Tear the remaining tortilla into 4 pieces and place one piece over the center of each crunchwrap.
6. Fold and seal.
   Working with one wrap at a time, fold the edges of the tortilla up and over the filling, moving around the circle until the center is completely enclosed. Flip each one seam-side down to help hold the folds in place. Continue until all four are wrapped.
7. Toast the crunchwraps.
   Heat one or two frying pans—or a griddle—over medium heat. Place the crunchwraps seam-side down in a single layer. Cook for 3 to 4 minutes per side, or until both surfaces are golden brown. Continue until all crunchwraps are done.

• Tortilla shortcut: If you can track down 4 (12-inch) tortillas, you can skip the extra torn tortilla step—those larger rounds will fold neatly over the filling.
• Make-ahead tip: Assemble and cook crunchwraps right before serving for best texture. The beef-and-cheese mixture can be prepared up to 2 days early and stored in the refrigerator.