Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅓ cup water
  • 6 large (10-inch) flour tortillas
  • 6 corn tostada shells
  • 1 cup nacho cheese sauce
  • ½ cup sour cream
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • ½ cup shredded cheddar cheese

Instructions:

  1. Heat olive oil in the skillet over medium-high heat.
  2. Add the ground beef, breaking it into small crumbles with a wooden spoon until browned and no longer pink.
  3. Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  4. Pour in the water and simmer for 5 minutes until the liquid has reduced to a thick, glossy glaze that clings to the meat. Remove from heat.
  5. Lay a flour tortilla flat and spread 2-3 tbsp of warmed nacho cheese in the center.
  6. Spoon a generous portion of seasoned beef over the cheese.
  7. Carefully place one corn tostada shell on top of the beef.
  8. Spread a dollop of sour cream on the tostada, then top with shredded lettuce, diced tomatoes, and shredded cheddar.
  9. Fold the edges of the flour tortilla toward the center, overlapping them in a pleated fashion to seal the contents.
  10. Place the wrap seam-side down in a preheated skillet and sear until golden brown and sealed.