Crunch Wrap Extreme

• Preheat oven to 400. Slice corn tortillas into thin strips. Toss strips in olive oil. Arrange in a single layer on a parchment-lined baking sheet. Sprinkle with salt.
• Bake at 400 for about 10 minutes or until strips are browned and crispy. Set aside.
• While corn tortillas are baking, heat medium skillet over medium heat. Add ground beef. Cook, stirring occasionally, until beef is no longer pink. (About 8 minutes.)
• Add chili powder, cumin, garlic powder, onion powder, oregano, paprika, pepper, and 1 cup water. Stir well.
• Bring to a simmer, reduce heat, and cook, uncovered, about 20 minutes or until sauce is thickened.
• Before building crunch wraps, heat a medium skillet over medium heat. Add remaining 1 Tablespoon olive oil.
• To build crunch wraps, place about 1/3 cup beef mixture in the center of 1 flour tortilla. Top with 2 Tablespoons queso. Add 3-4 corn tortilla strips to the top of the queso. Top those with 2 Tablespoons sour cream, a sprinkling of lettuce, tomato, and cheese.
• Fold the ends of the flour tortilla in over the fillings, and wrap the flour tortilla around the fillings, and place seam side down in skillet. Cook about 4 minutes per side, or until browned. Repeat with remaining flour tortillas and fillings.

Queso

• Heat butter in a medium sauce pan. Whisk in flour until smooth. Slowly whisk in milk, until smooth. Stir in cheese, salt, and pepper. Stir until cheese melts. Stir in tomatoes and green chiles.