Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 4 large low-carb flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 4 low-carb corn tostada shells
  • 2 cups shredded iceberg lettuce
  • 1 medium tomato, diced
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp sour cream
  • 1 tsp sriracha
  • 1/2 tsp smoked paprika

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula until it reaches a mahogany-colored sear.
  2. Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Pour in the water and simmer for 5 minutes until the liquid has reduced to a thick glaze.
  3. In a small bowl, mix mayonnaise, 1 tablespoon of sour cream, sriracha, and smoked paprika to create the low-carb sauce.
  4. Place a low-carb tortilla on a flat surface. Spread 1 tablespoon of the low-carb sauce in the center.
  5. Top the sauce with a scoop of seasoned beef and a handful of shredded cheddar.
  6. Place a crispy tostada shell directly on top of the cheese, then layer with shredded lettuce, diced tomatoes, and a dollop of sour cream.
  7. Fold the edges of the tortilla toward the center, overlapping them to seal the wrap.
  8. Carefully place the wrap seam-side down in a preheated skillet over medium heat. Press down firmly with a spatula or a heavy pan for 2–3 minutes per side until golden brown.