In Krista's Kitchen
For this recipe you'll need: ground chuck, cheese, lettuce, onion, taco seasoning, burrito shells, roma tomato, evaporated milk, diced green chilis, and tostadas.
Add all the cheese sauce ingredients to a medium sauce pot and bring to a simmer over medium heat. Make sure to whisk the cheese sauce frequently so it doesn't burn. It will eventually become smooth and thick. Set it to the side until needed
Heat a large skillet over medium-high heat then add a drizzle of olive oil. Add the beef and the onions to the skillet and cook, breaking apart the beef until fully cooked. Drain any excess grease and add the taco seasoning. Stir well and set aside until needed
Whisk the ranch, taco seasoning and Cholula together in a small bowl until fully combined. Set aside
Place the large burrito size flour tortilla on a flat surface. Place beef in the center of the tortilla. Add a good amount of nacho cheese sauce over the top of the ground beef then tostada. Top the tostadas with lettuce, tomato and then a good amount of taco ranch. Add the small taco size tortilla over the top of the lettuce mixture. Fold the tortilla towards the center one time and hold it down. Continue this process all the way around the tortilla until it is folded on all sides
Heat your griddle pan to medium heat and drizzle a little olive oil on it. Cook the crunchwraps starting with the seam-side down for 2-3 minutes or until golden brown. You may need to press down on the edges to ensure even browning. Flip them over to the other side and cook until golden brown
In Krista's Kitchen