Method :

1. Heat a large skillet over medium-high heat, add the ground beef, and cook until browned, breaking it apart with a spoon.
2. Drain excess fat, stir in the taco seasoning and water according to packet instructions, and simmer for 5 minutes until thickened.
3. Lay an extra-large flour tortilla on a clean work surface and spread 1/4 cup of seasoned ground beef in the center.
4. Drizzle 2 tablespoons of warm nacho cheese sauce directly over the seasoned beef.
5. Place a crispy tostada shell on top of the cheese layer.
6. Spread a thin layer of sour cream over the tostada shell, then top with shredded lettuce, diced tomatoes, and shredded Mexican cheese.
7. Place a small flour tortilla directly in the center over the toppings.
8. Fold the edges of the extra-large tortilla up and over the center tortilla, creating pleats until the wrap is fully closed.
9. Heat vegetable oil in a clean skillet or griddle over medium heat.
10. Place the crunchwrap seam-side down in the hot skillet and cook for 3 to 4 minutes until golden brown and sealed.
11. Flip carefully and cook the other side for an additional 2 to 3 minutes until crispy.
12. Repeat with remaining ingredients and serve hot.

Why We Love This Recipe ?