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–+ servings

Crunch Wrap Chalupa Nachos

Crispy flour tortilla crunch wraps stuffed with taco beef, melty nacho cheese, and crunchy tostada shells. Your new go-to chalupa nachos dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 1
Course: Main Course, Quick Meals
Cuisine: American
Calories: 996
Ingredients Method Nutrition Notes

Ingredients
  

For the Chalupa Nachos Wraps
  • 1 pound lean ground beef 93% lean
  • 1 ounce packet taco seasoning or 2 tablespoons homemade taco seasoning
  • 4 large flour tortillas burrito sized
  • 3/4 cup prepared nacho cheese sauce warmed
  • 4 whole tostada shells crispy corn
  • 1/2 cup sour cream
  • 2 cups shredded lettuce iceberg or romaine
  • 1 cup chopped tomatoes diced ripe tomatoes
  • 1/4 cup taco sauce store bought or homemade
  • 4 small flour tortillas taco sized
  • 1 1/2 cups shredded cheddar cheese or Mexican blend
  • as needed neutral oil (such as canola or vegetable) for pan frying

Method
 

Cooking Steps
  1. In a large skillet over medium heat, cook the ground beef until browned and no pink remains. Drain off any excess grease, then stir in the taco seasoning and 1/4 cup water. Simmer for 2 to 3 minutes until the liquid is absorbed.
  2. Transfer the seasoned beef to a bowl and set aside.
  3. Wipe the skillet clean with a paper towel to remove leftover grease and bits.
  4. Set up an assembly station on the counter with all of the prepared ingredients within reach.
  5. Lay the 4 large tortillas on the work surface. Divide the beef evenly between them, about 1/2 cup in the center of each, and drizzle 2 tablespoons of the warm nacho cheese sauce over the beef.
  6. Spread 1 to 2 tablespoons of sour cream onto each tostada shell. Place the tostada over the beef, then top with 1/2 cup shredded lettuce, chopped tomatoes, about 1/3 cup shredded cheese, and a drizzle of taco sauce.
  7. Place a small tortilla on top of each stack. Fold the large tortilla up over the small tortilla, pleating the edges tightly to seal. Flip each wrap over so the seam is on the bottom.
  8. Heat about 1 tablespoon of oil in the cleaned skillet over medium heat. Cook 1 or 2 wraps at a time, seam side down, for 3 to 4 minutes until golden brown. Flip and cook 3 to 4 minutes more on the other side.
  9. Cut the wraps in half and serve warm.

Nutrition

Calories: 996kcalCarbohydrates: 88gProtein: 49gFat: 49gSaturated Fat: 20gCholesterol: 140mgSodium: 2350mgFiber: 6gSugar: 5g

Notes

Swap the ground beef for shredded chicken or seasoned black beans for a chicken or vegetarian version.
Warm the large tortillas in a dry skillet or microwave before folding so they don't crack.
Keep the wraps seam side down and press gently with a spatula while crisping for an even golden crust.
No tostada shells on hand? Fry corn tortillas until crisp or use sturdy tortilla chips.
Assemble the wraps ahead and refrigerate for up to 2 days; reheat in a skillet or air fryer to restore crunch.
Top with sliced California Hass avocado or a squeeze of lime before serving for a fresh, regional finish.
Don't overfill the wraps, or the pleats may burst open during cooking.

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