Taco Bell Crunchwrap

1 lb lean ground beef

1 package Taco Bell taco seasoning

6 flour burrito sized tortillas plus one cut into quarters

6 tostada shells

1/4 c + 2 Tb nacho cheese sauce

1/4 c + 2 Tb sour cream

6 oz diced tomatoes

3/4 c chopped iceberg lettuce

Brown beef over medium high heat. Drain grease. Add taco seasoning plus 3/4 c water. Simmer 7 minutes. Remove from heat and transfer to small bowl.

Warm up nacho cheese in microwave 30 seconds.

Warm up your flour tortillas in the microwave 20 seconds. Make sure to wrap in damp paper towel before you warm them.

To assemble crunchwrap, lay flour tortillas on counter. Spread 1 Tb cheese in the center and then 1/3 cup taco meat over it.

On top of the meat place your tostada shell and spread 1 Tb sour cream over it and then sprinkle 2 Tb shredded lettuce and 1 oz diced tomato.

To fold, put a triangle cut piece of tortilla over the very center where tomatoes are.

Start with the edge of the tortilla and fold to meet slightly over that triangle. Keep doing that as tightly as possible working your way around in a circle.

Heat up your sandwhich maker or nonstick griddle over medium heat and place crunch wrap seam side down and cook 4 mins until golden brown. Flip and cook the other side 4 minutes.

Makes 6 crunchwraps.