Ring-The-Bell Supreme

Step 1 -In a large, nonstick skillet over medium heat, add the ground beef, the chili powder, the paprika, the cumin, the salt, and the pepper and cook, while crumbling, until it is no longer pink, about 6 minutes.

Step 2 -Drain the grease, wipe the skillet clean, and place the seasoned meat in a bowl. Keep it warm.

Step 3 -Stack 4 of the flour tortillas and place 1 of the tostada shells in the center. Use a paring knife to trace around the edges of the flour tortilla to cut 4 smaller rounds.

Step 4 -Add equal scoops of the ground beef to the center of the remaining 4 large flour tortillas, leaving a generous border for folding, then drizzle each with an equal amount of the nacho cheese sauce.

Step 5 -Place the tostada shells on top of the cheese layer, then spread an equal amount of the sour cream over each.

Step 6 -Evenly top the cream cheese with equal amounts of the lettuce, the tomato, the cheddar cheese, and the Monterey Jack cheese.

Step 7 -Place the smaller tortilla cutouts on top of the cheese layer.

Step 8 -In the same skillet over medium heat, add the oil.

Step 9 -Tightly fold the edges of the large tortillas toward the centers to create pleats. Quickly invert the wraps so the pleats are on the bottom and they stay together.

Step 10 -In batches, add the wraps seam-side down and cook, flipping occasionally, until the tortilla is golden, about 3 minutes per side.

Step 11 -Cut the wraps in half and serve.