Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 4 extra-large flour tortillas (12-inch)
  • 4 street taco sized flour tortillas
  • 4 toasted corn tostada shells
  • 1 cup nacho cheese sauce
  • 1/2 cup sour cream
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • 1 cup shredded Mexican cheese blend

Instructions:

  1. In a medium skillet over medium-high heat, brown the ground beef, breaking it into fine crumbles to ensure it doesn't puncture the tortilla later.
  2. Drain any excess fat from the skillet. Stir in the taco seasoning and water, simmering for 3–5 minutes until the liquid reduces into a thick glaze.
  3. Lay an extra-large flour tortilla flat on a clean surface. Spread 1/4 cup of warm nacho cheese in the center, leaving a wide margin at the edges.
  4. Place 1/4 of the seasoned beef over the nacho cheese, then place one corn tostada shell directly on top of the meat.
  5. Spread a layer of sour cream over the tostada shell, then top with shredded lettuce, diced tomatoes, and Mexican cheese blend.
  6. Place a street taco sized tortilla 'plug' in the center. Fold the edges of the large tortilla tightly toward the center in a pleated fashion.
  7. Place the wrap seam-side down in a dry preheated skillet over medium heat. Sear for 2-3 minutes until golden brown, then flip and sear the other side.