A Copycat Crunchwrap Supreme for Your Late-Night Cravings
Ingredients
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12 ounces lean (90/10) ground beef
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1/2 cup water
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3 tablespoons taco seasoning
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4 large (10 to 12-inch) flour tortillas
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1/4 cup prepared nacho cheese or queso
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4 (5-inch) corn tostadas
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2 tablespoons sour cream
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1 cup shredded iceberg lettuce
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1/2 cup chopped fresh tomatoes (from 1 medium Roma tomato)
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4 teaspoons jarred diced jalapeño peppers
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4 teaspoons neutral cooking oil, such as canola
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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.
