4 large tortilla shells
1 cup of queso
2 cups of taco meat
4 tablespoons of shredded cheese
4 tostada
8 tablespoons of sour cream
4 tablespoons of olive oil
Red onion


Layer two tablespoons of queso in the center of a large tortilla shell. Add a half cup of taco meat and a tablespoon of shredded cheese. Spread two tablespoons over the top of a tostada and place on top of the meat and cheese layer. Add tomato, lettuce, onion, and begin wrapping each edge into the center. Warm up a skillet to low heat with a drizzle of olive oil. Place the crunchwrap face side down to seal it shut. After it is golden brown, flip to toast the other side. VoilĂ !