Ingredients:
2 tablespoons olive oil, divided
1 pound ground beef
1 1.25-ounce package taco seasoning
4 12-inch flour tortillas
½ cup nacho cheese
4 tostada shells
½ cup sour cream
2 cups shredded lettuce
1 Roma tomato, diced
1 cup shredded Mexican blend cheese
INSTRUCTIONS
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add ground beef and cook until browned (approximately 3-5 minutes), ensuring to crumble the beef as it cooks. Stir in taco seasoning and drain excess fat; set aside.
Heat tortillas according to package instructions.
Heat nacho cheese according to package instructions.
Working one at a time, place the ground beef mixture in the center of each tortilla. Top with nacho cheese and a tostada shell. Spread sour cream evenly over the tostada shell, and then layer with lettuce, tomato, and cheese. Repeat with the remaining tortillas.
Fold the edges up and over the center, working your way around the tortilla and folding as tightly as possible.
In a large skillet, heat the remaining 1 tablespoon of olive oil. Place the wraps seam-side down and cook until the underside is golden brown (about 2 minutes). Flip and cook the wraps on the other side for an additional 1-2 minutes.
Serve immediately.
