First, in a large skillet, warm 1 tablespoon of olive oil over medium-high heat.
Step 2
Then, heat 1 tablespoon of olive oil in a skillet over medium-high heat, and cook the ground beef until browned, approximately 3 to 5 minutes, and stir in the taco seasoning. Drain excess fat and set aside.
Step 3
After that, warm the tortillas following the instructions on the package. Similarly, heat the nacho cheese as directed on its package.
Step 4
One at a time, put the ground beef mixture in the center of each tortilla. Add a layer of nacho cheese on top of the beef, and then place a tostada shell on the cheese.
Step 5
In this step, evenly spread sour cream on top of the tostada shell, then layer with lettuce, tomato, and cheese. Follow these steps for the remaining tortillas.
Step 6
Next, fold the edges of the tortilla up and over the center, then proceed to fold your way around the tortilla, making it as tight as possible.
Step 7
After that, in a large skillet, heat the remaining 1 tablespoon of olive oil. Then, place the wraps in the skillet with the seam-side down and cook until the underside is golden brown, which should take about 2 minutes.
Step 8
Finally, flip the wraps and cook the other side for an additional 1-2 minutes, and serve immediately.
Tips:
-Use two tostada shells for extra crunch.
-Warm tortillas for easier folding.
-Offer salsa for dipping or drizzling.
Variations:
-Go vegan with plant-based ingredients.
-Use gluten-free tortillas for a gluten-free version.
-Opt for lettuce leaves or low-carb tortillas for a low-carb option.
