In a skillet over medium heat, cook 1 lb. of ground beef until browned and cooked through.

Stir in 1 oz. of taco seasoning and 3/4 cup of water. Bring to a boil, then reduce heat and simmer for about 5 minutes.

Add 1/2 cup of shredded Mexican cheese blend, stir until melted, then remove from heat.

Lay one large flour tortilla on a flat surface and add a generous layer of the beef mixture in the center.

Spread a spoonful of nacho cheese sauce over the beef mixture and sprinkle extra shredded cheese on top.

Place a tostada shell over the cheese and spread 2 tablespoons of sour cream on top.

Sprinkle on 3/4 cup of shredded lettuce and add diced roma tomato.

Fold the edges of the tortilla toward the center, forming a circular wrap.

Heat a dry nonstick skillet or add oil, place the crunchwrap seam-side down in the skillet, and cook for about 2 minutes on each side until golden brown.

Transfer your crunchwraps to a plate and serve hot with your favorite hot sauce.