Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 2 tbsp olive oil
  • 3 tbsp low-sodium taco seasoning
  • 1/2 cup water
  • 4 large 10-inch flour tortillas
  • 4 corn tostada shells
  • 1/2 cup shredded low-fat Mexican blend cheese
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mild taco sauce

Instructions:

  1. Brown the lean ground beef in a skillet over medium-high heat until no longer pink.
  2. Stir in the taco seasoning and water, then simmer on low heat for 7-8 minutes until the sauce thickens into a paste.
  3. Remove beef from heat and let cool for 10 minutes.
  4. Lay a flour tortilla flat; place a scoop of seasoned beef in the center and top with a sprinkle of cheese.
  5. Place one corn tostada shell on top of the cheese, then spread a layer of Greek yogurt over the shell.
  6. Top the yogurt with shredded lettuce, diced tomatoes, and a drizzle of taco sauce.
  7. Fold the edges of the flour tortilla toward the center in overlapping pleats to seal the wrap.
  8. Place the wrap seam-side down in a preheated cast iron skillet over medium heat.
  9. Press firmly with a spatula until the exterior is mahogany-colored and crisp on both sides.