Published Tuesday, 29 July, 2014 by Jamie Merrill
Brown the beef in a large skillet. If you're using the seasoning packet, make sure to leave room for two cups of water. Heat the beans in a saucepan over low heat. It takes a little longer, but they won't burn or stick to the sides.
while waiting on the beef and the beans, shred your lettuce, and prepare any other vegetables you may have.
warm your tortillas just enough to be pliable, they'll get nice and toasty after you've finished filling your crunchwrap.
lay the tortilla out flat, and place your ingredients right in the center. Make sure your tostada shell is somewhere in the middle of your stack, and the cheese always goes on the very top!
fold the tortilla into a circle (takes a little practice, i'll post a video soon!), and quickly flip it top side down onto a heated griddle. When the crunchwrap has grilled shut, flip it to toast up the other side.
my friends and i love making these. They're fun, easy, and everyone gets to build their own. I just made them for a family get together too and they were a hit!