Let’s cook

Tap a step when it’s done.

1. 1

   Build the beef base (5 minutes): Brown ground beef over medium-high heat until no pink remains. Add taco seasoning and water, then simmer until the sauce clings to the meat. Keep warm.

2. 2

   Assemble the Crunchwrap (5 minutes per wrap): On a clean surface, lay down a flour tortilla. In the center, spoon 2–3 tbsp nacho cheese, add ~½ cup taco beef on top, place a tostada shell over the beef, spread 1–2 tbsp sour cream on the tostada, and sprinkle lettuce, tomato, and shredded cheese over the sour cream. Pro tip: Don’t overstuff to avoid folding issues.

3. 3

   Fold into a hexagon (2 minutes): Starting at the bottom, fold the tortilla edge up to the center. Continue folding clockwise, overlapping sections until closed. If the tortilla is too small, patch with a small extra tortilla piece.

4. 4

   Toast (3 minutes per side): Heat a skillet over medium. Place the Crunchwrap seam-side down and toast 2–3 minutes until golden. Flip carefully and toast 2–3 minutes on the other side. Transfer to a rack or baking sheet to keep crisp.

5. 5

   Serve (immediately, before collapse): Cut in half for a dramatic cross-section reveal. Drizzle with hot sauce if desired.