¼cupSeasoned Ground Beef with Tomato SauceSpice mix listed below
2TbspFinely Shredded Mexican Cheese Blend
2TbspGreek Yogurtor Sour Cream
Seasoning blend for 1 lb of Ground Beef
1Roma tomatoBlended with a tbsp of water or Use ¼ cup canned tomato sauce.
In a skillet over medium high heat, cook ground beef and season with salt and spices. Once it's almost cooked through, add the tomato sauce. Cook a few more minutes till it's absorbed and set aside. I use a lean ground beef and don't drain the fat.
Slice iceberg lettuce, chop tomatoes, and smash an avocado.
If using homemade refried beans, see my recipe below.
Add oil to a skillet over medium heat. Place the burrito size flour tortilla on a cutting board and have the tostada next to you to use as a size reference.
Place a layer of refried beans, ground beef, hot sauce, and shredded cheese. Then top with the tostada, a layer of Greek yogurt, shredded lettuce, chopped tomatoes, and a few spoons of smashed avocado (this will act as a 'glue' to hold it together). It will still hold together without avocado.
Start folding the sides over to meet in the middle, while keeping a tight hold. Place the crunchwrap seam side down into the preheated skillet. Don't move it, and allow to crisp up for about 3 minutes. Then flip it over and allow the other side to cook for 3 minutes.