• Prepare all the crunch wrap ingredients ahead of time so everything is ready to assemble once the taco meat is cooked.
• Heat a large skillet over medium heat. Once the skillet is hot, add the ground beef and cook, using a spatula to break it into small chunks. (If there is any excess grease, carefully blot it with a paper towel while the beef is still in the skillet, then discard the paper towel.)
  1 lb ground beef, 85/15%
• Once the beef is mostly cooked, add the taco seasoning and ketchup. Stir everything together and continue cooking until the beef is fully browned, for about 2-3 more minutes. Remove the skillet from the heat.
  2 Tbsp taco seasonings, 2 Tbsp salsa , or ketchup

Assembling Crunch Wraps-

• Lay one large tortilla flat on a clean surface. Add about 3 Tbsp of nacho cheese to the center and spread it into a circle about 6 inches wide.
  4 12-inch flour tortillas, 3/4 cup nacho cheese
• Spoon 1/4 of the taco meat over the cheese sauce, then place one tostada shell on top.
  4 tostada shells
• Spread about 3 Tbsp of sour cream over the tostada shell. Top with ¼ cup lettuce, ¼ cup chopped tomatoes, and 2-3 tbsp of shredded cheese.
  2 cups iceberg lettuce, shredded , 1 cup fresh tomatoes, diced, 3/4 cup shredded cheese, 3/4 cup sour cream
• Place a small tortilla on top of the filling. Starting at one edge, gently fold the large tortilla inward toward the center, working your way around until the filling is completely covered and sealed.
  4 small flour tortillas
• Repeat with the remaining crunch wraps. (If you are not eating them right away, wait to assemble them to keep the tostada from getting soggy.)
• Heat a large skillet over medium-high heat and add about 1 tablespoon of oil. Once hot, carefully place one assembled crunch wrap into the skillet with the folded side facing down first. (This helps seal the crunch wrap closed.)
• Cook for about 3-4 minutes per side, or until both sides are golden brown and crispy. Remove from the skillet and repeat with the remaining crunch wraps.
• In a small bowl, combine the ingredients for the dipping sauce.
  1/3 cup sour cream, or Greek yogurt, 1/4 cup nacho cheese, 2 tsp Cholula hot sauce
• Cut the crunch wrap in half and serve immediately with the dipping sauce.