Lean Ground Beef Crunchwraps

1. Place the ground beef in a large pan over medium-high heat. Once it starts looking less like a sad lump of raw meat, toss in the diced onion and jalapeño. Cook for a few more minutes until the onions look soft and the beef is mostly browned. Finally, add the minced garlic and taco seasoning. Stir and let all those flavors mingle for another 3-4 minutes.
2. You can either take the easy route with pre-made tostadas or show off your frying skills. Heat up some neutral oil in a pan and fry up those small corn tortillas until they’re golden brown and crispy. 1 minute per side.
3. Lay out your large flour tortillas and start with a smear of nacho cheese right in the center. Next, pile on a hearty scoop of beef, and top it with a spoonful of salsa. But wait, don’t go overboard—leave some room around the edges. Place a tostada on top, then add a dollop of crema, a sprinkle of lettuce, some diced tomato, and cheese. To finish it off, slap on a small corn tortilla like a crown.
4. Folding time - bring the edges of the large flour tortilla up and over the smaller corn tortilla in the center, creating overlapping pleats to form a hexagon shape. Just make sure the filling is securely tucked inside. Pro tip - use shredded cheese under the folds to work like glue, keeping it all together.
5. Heat up a pan and add a tablespoon of butter. Gently flip your wrap upside down and place it seam-side down on the heated pan. Give it a good toasting for about 2-3 minutes, until it’s golden brown and crispy. Flip and repeat. Sorry Taco Bell!