Step 1

Preheat a skillet to medium-hot and brown the ground beef into a crumble. Drain excess fat

Step 2

Finely chop the onion and mince the garlic. Add to the ground meat and stir continuously until the onion is soft and translucent

Step 3

Add the taco seasoning mix and stir it through the beef. Add water and the tomato puree stir again and reduce the heat to a low simmer

Step 4

Place flour tortillas on a plate covered by a wet paper towel and warm in the microwave for about 20 seconds

Step 5

Lay a big tortilla on a cutting board. Spread a couple of tablespoons of nacho dip in the middle of the tortilla

Step 6

Put 2 to 3 tablespoons taco meat on top of the nacho dip. Add the crunchy tostada shell on the taco meat

Step 7

Add a thin layer of sour cream on the shell and top with Iceberg lettuce, quartered Roma tomato, and shredded mozzarella cheese

Step 8

Add a small tortilla on top of the cheese

Step 9

Fold the crunchwrap and start with the bottom of the tortilla. Fold the edge up to the center of the fillings. Repeat folding as tight as possible, as you work your way around the tortilla

Step 10

Spray a skillet with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, into the skillet. Cook for 2-3 minutes

Step 11

Flip and cook the other side for another 2-3 minutes or until golden brown.

Step 12

Repeat for the remaining crunchwraps and eat immediately.