Ingredients
4 flour tortillas (10 inches)
4 tostada shells
1 lb ground beef (halal)
1/2 cup shredded cheddar cheese
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup sour cream
1/4 cup ranch dressing
1 tbsp taco seasoning (no pork content)
1 tsp ground cumin
1 tsp chili powder
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 cup diced onions
1 lime, juiced
1 tbsp white vinegar
Instructions
Preheat oven to 375°F (190°C)
Spray tostada shells with cooking oil
Place tostadas on a baking sheet and heat for 5 minutes to crisp
Cook ground beef with diced onions until browned, drain excess fat
Mix taco seasoning, cumin, chili powder, paprika, garlic, and onion powders in a bowl
Add seasoning blend to beef and stir until coated
Spread 2 tbsp sour cream on each tortilla
Sprinkle 2 tbsp shredded cheese on each tortilla
Top each with 4 tbsp seasoned beef, 2 tbsp lettuce, 2 tbsp tomatoes, 1 tbsp ranch, and 1 tbsp lime juice
Fold tortillas in half, tucking ends, and secure with a toothpick
Bake for 8-10 minutes until tortilla is lightly golden
Let cool slightly before serving
Notes
For a lighter option, substitute ground beef with halal turkey or black beans
Add avocado for extra creaminess
Store in an airtight container for 1-2 days
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Table
- Method: Baking and Assembly
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 620
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg