Ingredients
Method
- Warm the nacho cheese sauce in a saucepan over medium-low heat and prepare the ground beef while the sauce heats.
- Heat 1 tablespoon of oil in a skillet over medium heat, add the ground beef, and cook until browned while breaking it into small pieces; stir in the taco seasoning.
- Lightly warm the tortilla on a grill, transfer it to a work surface, and place a scoop of beef in the center. Drizzle with nacho cheese, then place a tostada shell spread with sour cream on top and add lettuce, tomatoes, olives, and shredded cheese.
- Fold the tortilla edges tightly toward the center to fully cover the filling, adding an extra piece of tortilla in the middle if necessary, and invert the wrap so the folds face down.
- Heat 1 tablespoon of oil in a skillet, place the wrap seam-side down once the oil sizzles, and cook for 2 to 3 minutes per side until golden brown; transfer to a board and slice in half.
Nutrition
Notes
Tortilla Sizing: I always look for the extra large burrito-sized tortillas to ensure they can fully wrap around the tostada, but if yours are a bit small, you can cut a small