LETTING MY "For You" PAGE DECIDE WHAT I EAT for 24 HOURS

Ingredients

• 2 pieces Large Flour Tortilla (10‑inch size, soft)
• 1 piece Small Flour Tortilla (8‑inch, will be cut to fit the top of the Crunchwrap)
• 2 pieces Tostada Shell (Store‑bought corn tostada shells)
• 8 oz Ground Beef (Lean (90% lean) for less grease)
• 2 tbsp Taco Seasoning (Store‑bought packet or homemade blend)
• 1 cup Shredded Cheddar Cheese (Divided: half for inside, half for top)
• 1/4 cup Sour Cream (Full‑fat for best flavor)
• 1/2 cup Lettuce (Shredded iceberg or romaine)
• 1/2 cup Tomato (Diced small)
• 1 tsp Hot Sauce (Tapatío) (Optional, for extra heat)
• 1 tbsp Vegetable Oil (For searing the Crunchwrap)

Instructions

1. Cook the Ground Beef

   Heat 1 tbsp vegetable oil in a skillet over medium‑high heat. Add the ground beef, break it up with a spatula, and sprinkle the taco seasoning. Cook, stirring occasionally, until the meat is browned and fully cooked, about 8‑10 minutes. Drain excess fat if needed.

   Time: PT10M

   Temperature: Medium‑high

2. Prepare Fresh Toppings

   While the beef cooks, dice the tomato and shred the lettuce. Place each in separate small bowls for easy assembly.

   Time: PT5M

3. Assemble the Crunchwrap

   Lay a tostada shell on a clean surface. Spread a thin layer of sour cream over the tostada, then add a generous spoonful of cooked beef, half of the shredded cheese, lettuce, diced tomato, and a drizzle of hot sauce if using. Sprinkle the remaining cheese on top. Cut the small tortilla into a circle roughly the size of the tostada and place it on top, sealing the edges by gently pressing them together.

   Time: PT5M

4. Sear the Crunchwrap

   Return the skillet to medium heat. Lightly oil the pan if needed. Place the assembled Crunchwrap seam‑side down and press with a panini press or a second skillet for 2‑3 minutes, until the bottom is golden and crispy. Flip carefully and press the other side for another 2‑3 minutes.

   Time: PT5M

   Temperature: Medium

5. Serve

   Remove the Crunchwrap from the pan, let it rest for 1 minute, then cut in half and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

28g

Carbohydrates

45g

Fat

32g

Fiber

4g