Yield: 4

Prep Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

• 4 large (11″) flour tortillas
• 4 small (5”) flour tortillas
• 1 lb (450 g) lean ground beef
• 1 packet taco seasoning
• ⅓ cup water
• 1 Tbsp Nate’s Hot Honey, plus more for drizzling
• ¾ cup nacho-style cheese sauce
• 4 tostada shells
• ⅔ cup sour cream or Greek yogurt
• 1 cup shredded lettuce
• 1 cup diced fresh tomato
• 2 cups shredded Mexican-style cheese blend
• Avocado oil, for pan-toasting

For Serving:

• Salsa
• Guacamole
• Sour cream or Greek yogurt
• Nate’s Hot Honey

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Cook the ground beef in a skillet over medium heat until no pink remains. Drain excess fat.

Stir in the taco seasoning, water and hot honey. Let it simmer for 4 – 5 minutes until the sauce thickens. Set aside.

Warm the flour tortillas (microwave 20 – 30 seconds covered with a damp paper towel) to make them soft and less likely to tear when wrapped.

Lay a warmed tortilla flat and spoon about ¼ cup of the seasoned beef into the center. Spoon some nacho cheese sauce over the meat. Place a tostada shell on top. Add sour cream (or Greek yogurt), shredded lettuce, diced tomato and shredded cheese.

Position a small tortilla in the center. Fold the edges of the large tortilla inward over the filling.

Heat a thin layer of oil in a skillet over medium heat. Place each crunch wrap seam-side down and cook 3 – 4 minutes per side or until lightly crisp and golden brown.

Slice in half and drizzle extra hot honey on top. Serve with salsa, guac or extra sour cream on the side.