Crunch wrap with seasoned ground beef

Brown the ground beef until about fully cooked through; drain the grease if it is fatty.

Blend the taco spices (chili powder, onion, coriander, oregano, salt, paprika, garlic) fine in a spice grinder.

Dice half an onion and chop the garlic; add to the beef with a little salt and cook 3 to 4 minutes until the onion softens.

Add the spice blend so it warms through and blooms, then the diced tomatoes; cook together on low about 10 minutes.

Brush a corn tortilla with a little olive oil and bake at 400 for five minutes to make a crisp tostada.

Heat a little olive oil in the washed skillet.

On the burrito tortilla layer cheese, a little beef (do not overstuff), cheese, pico and hot sauce; press the tostada on top.

Top with refried beans, a little sour cream, pico and more cheese.

Fold the smaller tortilla into a triangle and trim the edges to make a round lid; set it on and fold the large tortilla over it.

Variation: the trimmed tortilla edges can be made into strips in an air fryer for salads.

Cook seam side down in the hot oiled pan without turning the heat all the way up, so the outside does not burn before the inside melts; cook until crispy on both sides.