A Copycat Crunchwrap Supreme for Your Late-Night Cravings

Ingredients

• 12 ounces lean (90/10) ground beef

• 1/2 cup water

• 3 tablespoons taco seasoning

• 4 large (10 to 12-inch) flour tortillas

• 1/4 cup prepared nacho cheese or queso

• 4 (5-inch) corn tostadas

• 2 tablespoons sour cream

• 1 cup shredded iceberg lettuce 

• 1/2 cup chopped fresh tomatoes (from 1 medium Roma tomato)

• 4 teaspoons jarred diced jalapeño peppers 

• 4 teaspoons neutral cooking oil, such as canola

• Hot sauce, for serving

Description

Heat a large cast-iron skillet over medium-high. Add 12 ounces lean ground beef and break it apart with a wooden spoon, stirring frequently, until browned, 5 to 7 minutes. Remove the pan from the heat, push the meat to one side of the pan, and carefully tilt pan. Skim and discard any fat.

Return pan to heat. Add 1/2 cup water and 3 tablespoons taco seasoning to the cooked beef. Stir to combine. Cook, stirring frequently, until the water has evaporated, 2 to 3 minutes. Remove from the heat and set aside.

Set 1 large (10 to 12-inch) flour tortilla on a clean work surface. Spoon 1 tablespoon of nacho cheese onto the center of the tortilla and spread it out into a 5-inch round (about the size of the tostada).

Sprinkle a heaping 1/4 cup of prepared ground beef evenly on top of the cheese, and top it with 1 tostada.