Step 1

Brown your ground beef in a nonstick skillet over medium high heat, then add taco seasoning and 1/4 cup water and cook until all the moisture has evaporated. Set aside.

Step 2

Add 1 cup of evaporated milk to the same pan and scrape up all that taco seasoning with a plastic whisk or spatula.

Step 3

In a small bowl, toss 1 cup of shredded cheese in the corn starch, then add to the evaporated milk and combine until its silky smooth, simmering to get a creamy consistency.

Step 4

Now let’s wrap it up! Warm your flour tortilla in a pan or in the microwave, then slice it halfway down the middle.

Step 5

In the first quadrant next to the cut, add 1 tbsp. sour cream, avocado slices if using, and top with a broken tostada or crispy taco shell.

Step 6

In the next quadrant, add shredded lettuce and tomato in an even layer.

Step 7

In the next quadrant, spread 1 tbsp. nacho cheese then top it with an even layer of seasoned ground beef.

Step 8

In the final quadrant, add reserved shredded cheese.

Step 9

Fold the wrap onto itself, starting with the 1st quadrant with sour cream and ending with the shredded cheese.

Step 10

Sear both sides until golden brown over medium low heat in a nonstick skillet, cast iron griddle, or sandwich press, using oil if desired.

Step 11

Serve with hot sauce and enjoy!