South Africa is quite the journey but so worth it. The culture. The market shops. The bartering. The view on top of Table Mountain. The breastfeeding mama rhino. All of it.
It was a once in a lifetime experience.
But I’m also thrilled to be heading home. I miss Butters. I miss that four-legged turkey-legging troublemaker.
But not only that, I miss this crunch wrap. Yes, I made a complete copycat version except the homemade version is epic. So epic, I ate 5. But it’s homemade so we’re good.
INGREDIENTS
2 tablespoons olive oil, divided
1 pound ground beef
1 1.25-ounce package taco seasoning
4 12-inch flour tortillas
½ cup nacho cheese
4 to stada shells
½ cup sour cream
2 cups shredded lettuce
1 Roma tomato, diced
1 cup shredded Mexican blend cheese
INSTRUCTIONS
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.
Heat tortillas according to package instructions.
Heat nacho cheese according to package instructions.
Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas.
Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
Serve immediately.
