Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
10 Mins
Total Time:
25 Mins
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Protein | 22g |
| Carbohydrates | 48g |
| Sugars | 4g |
| Fiber | 3g |
| Fat | 30g |
| Saturated Fat | 10g |
| Cholesterol | 50mg |
| Sodium | 1,200mg |
| Potassium | 400mg |
Please note that these values are approximate and can vary based on portion size and specific ingredients used. Always consult with a healthcare provider for personalized dietary advice.
Ingredients
Instructions
-
Prepare the Beef
- 1. In a skillet over medium heat, cook the ground beef until browned.
- 2. Drain the excess fat and add the taco seasoning. Cook for another 5 minutes. Set aside. Assemble the Crunchwrap
- 1. Lay a flour tortilla flat on a clean surface.
- 2. Spread a layer of nacho cheese in the center, followed by the seasoned beef.
- 3. Place a tostada shell on top of the beef.
- 4. Spread a layer of sour cream over the tostada shell.
- 5. Add lettuce, diced tomatoes, onions, and shredded cheddar cheese.
- 6. Fold the edges of the tortilla toward the center, creating a hexagonal shape. Cook the Crunchwrap
- 1. Heat a skillet over medium heat and add a bit of cooking spray or oil.
- 2. Place the folded Crunchwrap seam-side down and cook until golden brown.
- 3. Flip and cook the other side until golden brown.
Leave a Reply