Rachel's Crunchwrap Supreme

Make your taco seasoning

Add all taco seasoning ingredients to a small bowl and mix well. Set aside.

Make your tostadas

Preheat oven to 400. Place corn tortillas on a baking sheet, drizzle with 2 tbsp olive oil and rub in on both sides. Sprinkle with salt and cook for about 10 minutes until hard.

Make your meat mixture

To a large frying pan over medium heat, add 2 tbsp olive oil. Once warm, add onions with a pinch of salt and cook 3-4 minutes until translucent. Add garlic and cook for 30 seconds. Add meat and break it up into small pieces. Cook for another 3-4 minutes. When meat is about halfway done, add taco seasoning and beef broth and cook until meat has fully cooked and the sauce is quite thick (imagine taco bells saucy meat). Once cooked set aside.

Make your cheese sauce

Make a cornstarch slurry - add cornstarch to a small bowl with a tiny bit of water to make a paste. Mix well. To a small pan, add 3/4 cup evaporated milk and warm over medium heat. Once it just begins to simmer (about 3 minutes in) add in your cornstarch slurry and cook for 1 minute until thickened. Once milk is simmering again, add a third of the cheese and stir until melted. Repeat until you've used all your cheese. Then add salsa and a pinch of salt and keep over low heat until ready to use.

Assemble

Take 2 of your flour tortillas and cut 2 circles out of each of them about the same size as your tostadas, these will go on the top of your crunchwrap to hold everything in.

Use your other 4 tortillas for your crunchwraps. Layer meat, cheese sauce, tostada, sour cream, lettuce and tomato. Top with your cut out circle and fold your large tortilla over top.

Heat a large frying pan over medium high heat, add a splash of oil and place your crunch wrap, folded side down and cook until browned, flip and repeat (about 1 minute per side).