1 yellow onion, chopped
1 pound organic, grass-fed, ground beef
2 tbs extra virgin olive oil
12 corn tortillas
6 large burrito size tortillas
1 cup shredded Mexican cheese
1/4 cup plain Greek yogurt
2 cups shredded lettuce
1 cup roma tomatoes, diced
1/2 cup cilantro, minced
Preheat the oven to 400° F.
In a large skillet, heat the olive oil over high heat. Add the ground meat and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add Kevin’s taco sauce.
Meanwhile, make the tostadas. Line 6 corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake for 6 minutes. Flip, and bake for another 4-5 minutes, until crisped. Set aside.
To assemble, lay 1 large tortilla on a flat surface. In the center, layer the meat, a sprinkle of the Mexican cheese. Add 1 tostada on top, spread with yogurt, lettuce, tomatoes, and cilantro. Place 1 small corn tortilla on the top, then fold the edges of the large tortilla in, pressing down to seal. Repeat with the remaining wraps.
Heat a drizzle of olive oil in a skillet, add 1 crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm.