Step 1

To a large skillet over medium high heat, add a tablespoon of olive oil and a medium sized diced yellow onion. Let the onion cook until softened and translucent, about five minutes.

Step 2

Next, add in the ground elk. Add seasonings, cumin, paprika, oregano, onion powder, garlic powder, chili powder, and crushed red pepper flakes. Season to taste with salt and black pepper.

Step 3

Mix in the tomato paste and hatch green chilies. Cook until meat is cooked through, about seven minutes.

Step 4

Warm flour tortilla in microwave for ten seconds to increase flexibility for folding. In the center of the tortilla, spread a spoonful of refried beans to the size of the tostada shell. Top with ground elk mixture.

Step 5

Place a large dollop of each cheese: nacho cheese sauce and queso blanco dip. Spread evenly over meat mixture.

Step 6

Add a tostada shell.

Step 7

Mix shredded lettuce and tomatoes with half cup of sour cream. Spread the lettuce and tomato mixture over the top of the tostada.

Step 8

Top with a handful of shredded cheddar cheese.

Step 9

To fold, start at the bottom of the flour tortilla and fold into the center of the tostada shell. Grab the corner you created to the right side and fold towards the center. Continue working in a counter clock-wise direction until you have folded all the flour tortilla towards the center. The top should have a star pattern.

Step 10

Place the taco folded side down in a large skillet over medium heat. Cook for three minutes, flip, and cook an additional two minutes.

Step 11

Repeat process for rest of Elk Crunch Wrap Supremes.