Homemade Crunchwrap

Shred the lettuce and dice the tomatoes. Set aside for assembly.

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and season with salt.

Break up the beef with a spatula. Once it begins to brown, add the chili powder, paprika, cumin, onion powder, and garlic powder. Stir to combine.

Once the beef is fully cooked, stir in the tomato sauce, beef broth, and cornstarch. Simmer for 2-3 minutes until the sauce has thickened, then remove from heat.

To assemble, lay a large flour tortilla flat. Spread a layer of nacho cheese sauce in the center.

Top the nacho cheese with a generous portion of the seasoned ground beef, followed by a tostada shell.

Spread sour cream evenly over the tostada shell. Top with shredded lettuce, diced tomatoes, and shredded cheese.

Place a small tortilla circle on top of the fillings. Carefully fold the edges of the large tortilla up and over the small tortilla, creating pleats to seal it into a hexagonal shape.

Heat vegetable oil in a skillet over medium heat. Place the crunchwrap seam-side down in the hot pan.

Cook for 2-3 minutes per side, until golden brown and crispy.

Remove from the pan, slice in half, and serve immediately with your favorite dips like guacamole or extra sauce.