2 tbsp of butter
2 tbsp of all-purpose flour
1 c of whole milk (or any milk you prefer just make sure it’s not soy, almond, cashew, etc.)
¼ tsp salt
1/8 tsp of chili powder or cayenne pepper
8 oz of any cheese you’d like (we used a Fiesta blend)
Kimo’s ONO Grindz Chili Pepper Water
1 can of Refried beans
1 package of ground beef
1 package of Shredded lettuce
2 Roma tomatoes (or whichever tomatoes you like) chopped
8 oz Sour cream
Taco sauce or salsa
Oil (any but olive)
Cook the ground beef with taco seasoning in a pan until browned
Melt butter in a skillet or pan on medium heat.
Add flour and whisk until it becomes a smooth paste and starts to bubble.
Add milk and continue whisking.
Raise heat to High and bring to a boil. Once it boils quickly reduce heat to a simmer and let it thicken.
Add chili powder or cayenne and salt and continue to whisk.
Turn off the heat and add the cheese. Gently stir to combine and allow the cheese to melt.
If using for a dip, serve immediately. The cheese will get firmer the longer it sits.
Assemble the crunchy wrap:
Lay down the burrito tortilla, add a spoonful or two of the refried beans and sour cream in the middle, and spread it out to the size of the tostada shell.
Place the tostada shells in the bean area.
Add the cooked ground beef and top with the cheese sauce, some tomatoes, lettuce, and taco sauce or salsa.
Put the fajita-size tortilla on top.
Fold the burrito tortilla up into the center of the fajita tortilla. Continue until you have folded it all around.
First, place the wrap with the folded side down onto a pan or skillet (low to medium heat works best).
Flip the wrap after 2-4 minutes (it should look golden brown).
Cook for another 2-4 minutes until the other side is golden brown.
That’s it! Cut it in half or just eat it whole.