Prepare the Ground Beef:

• In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.​
• Stir in the taco seasoning mix and 2/3 cup water. Bring to a simmer and cook until the mixture has thickened, about 3-4 minutes. Remove from heat.​

Assemble the Crunchwraps:

• Warm the flour tortillas in the microwave for about 20 seconds to make them more pliable.​
• Lay a tortilla flat on a clean surface. In the center, layer 1/4 of the seasoned ground beef, followed by 1/4 cup of nacho cheese sauce.​
• Place a tostada shell on top of the beef and cheese layers. Spread 2 tablespoons of sour cream over the tostada shell.​
• Add 1/4 cup of shredded lettuce, 1/4 cup of diced tomatoes, and 1/4 cup of shredded Mexican cheese blend on top of the sour cream.​
• To fold the Crunchwrap, start by folding the edge of the tortilla up over the center filling. Continue folding the tortilla edges toward the center, creating pleats, until the filling is fully enclosed.​

Cook the Crunchwraps:

• Heat a tablespoon of vegetable oil in a large skillet over medium heat.​
• Place the folded Crunchwrap seam-side down in the skillet. Cook until the bottom is golden brown and crispy, about 3-4 minutes.​
• Carefully flip the Crunchwrap and cook the other side until golden brown, another 3-4 minutes.​
• Repeat with the remaining Crunchwraps, adding more oil to the skillet as needed.​

Serve:

• Remove the Crunchwraps from the skillet and let them rest for a minute before cutting in half. Serve warm.​