Better than Taco Bell crunch wrap!

1 pound ground beef

1 envelope taco seasoning

8 large flour tortillas (low carb)

4 tostada shells

Taco Bell sauce (found at Walmart)

1/2 mild nacho cheese sauce

1 cup sour cream

2 cups shredded iceberg lettuce

1 cup chopped tomatoes

2 cups shredded Colby Jack cheese (or 1 cup cheddar cheese and 1 cup Monterey Jack cheese)

guacamole (optional)

olive oil

Here's how to make it:

Cook the ground beef in a skillet. Once cooked through, add the taco seasoning and cook according to package directions. Pour into a bowl and set aside.

Stack four of the flour tortillas on top of each other. Put a tostada shell in the middle, and, using a sharp knife, trace around the shell to cut out four smaller flour tortillas.

To build the Crunchwrap™, put some ground beef onto four of the uncut flour tortillas (leave a border). Drizzle with the nacho cheese sauce, then top with a tostada shell. Spread the sour cream over the tostada shell, then add the lettuce, tomato, cheese and guacamole, if using. Put a small flour tortilla (the ones you cut) on top and then fold the edges tightly toward the center.

Heat a small amount of oil in a skillet. Add the Crunchwrap™, seam side down, and cook until browned, about 3 to 4 minutes per side.

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