Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 tbsp taco seasoning
  • 1/4 cup water
  • 4 extra-large flour tortillas
  • 4 small flour tortillas
  • 4 crispy corn tostada shells
  • 1 cup nacho cheese sauce
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup sour cream
  • 2 tbsp creamy mayonnaise
  • 1 tsp hot sauce
  • 1/2 tsp smoked paprika
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain excess fat (approx. 25% reduction). Add taco seasoning and water, simmering until the liquid reduces into a thick glaze.
  2. In a small bowl, whisk together the sour cream, mayonnaise, hot sauce, and smoked paprika to create the zesty signature sauce.
  3. Lay an extra-large flour tortilla flat. Place a portion of the seasoned beef in the center and drizzle with warm nacho cheese.
  4. Place the crispy tostada shell directly on top of the cheese and beef layers.
  5. Spread a layer of the zesty sour cream sauce over the tostada, then top with shredded lettuce, diced tomatoes, and shredded Mexican blend cheese.
  6. Place a small flour tortilla disc over the center. Fold the edges of the large tortilla upward and inward over the small disc to create pleats.
  7. Place the wrap seam-side down in a hot cast-iron skillet. Cook for 2-3 minutes per side until the exterior is golden brown and the pleats are sealed.