Weeknight Chili Cheese Crunchwraps

Instructions

1. 1Brown the ground beef in a large skillet over medium-high heat, crumbling it with a spoon, until no pink remains, about 6 minutes. Drain off excess fat.
2. 2Stir in the canned chili and chili powder. Simmer over medium heat for 5 minutes, stirring often, until the mixture is thick and scoopable. Remove from the heat.
3. 3Warm the flour tortillas between damp paper towels in the microwave for 20 seconds so they stay pliable.
4. 4Working one at a time, spread 2 tablespoons nacho cheese in the center of a tortilla. Top with a tostada shell, a heaping 1/2 cup chili-beef, cheddar, a dollop of sour cream, lettuce, and tomato.
5. 5Fold the tortilla edges up and over the filling in 6 to 8 overlapping pleats to form a flat hexagon, pressing firmly so it holds.
6. 6Heat 1 tablespoon oil in a clean skillet over medium heat. Place two wraps seam-side down and cook until deep golden, about 3 minutes. Flip and cook 2 to 3 minutes more.
7. 7Add the remaining oil and repeat with the last two wraps. Cut each crunchwrap in half and serve immediately.

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