Crispy ground beef taco pie

Ingredients:

• 450 g of ground beef
• 28 gr. taco seasoning
• 1 cup cheese sauce
• 7 wheat tortillas, 30 cm in diameter.
• 4 round corn tostadas
• 1 cup sour cream
• Half a head of iceberg lettuce, shredded (about 4 cups)
• 1 plum tomato, diced
• Rapeseed oil, for greasing
• Hot sauce for serving, optional

Preparation:

1. Place a rimmed baking sheet in the oven and preheat to 230°C.
2. Prepare the minced meat with taco seasoning according to the cooking instructions on the seasoning package.
3. Meanwhile, heat in a microwave-safe bowl cheese sauce at 30-second intervals until it becomes liquid.
4. Place 5 tortillas on a work surface in a circle, overlapping them slightly. Place another tortilla in the center on top of the others. Spread the ground beef evenly over the center tortilla. Pour cheese over the beef (it's okay if the ground beef isn't completely covered). Cover the cheese with a layer of 4 round tostadas. Press them down, breaking them slightly to create an even layer. Cover the tostadas evenly with sour cream. Top with shredded lettuce, then sprinkle with tomatoes. Place the last tortilla on top of the tomatoes.
   
   Fold the edges of the tortillas up to wrap them around the layered center. The side tortillas should overlap on top. Press the top of the taco down so it's flat and not bulging. Brush the top with canola oil.
5. Remove the baking sheet from the oven. Brush it with canola oil, then carefully transfer the tacos to the baking sheet, meat side down. Place immediately in the oven and bake until golden brown, 4-5 minutes.
6. Transfer the crispy taco to a serving platter or cutting board. Slice and serve with hot sauce, if desired.