Step 1

In a medium skillet, brown ground beef over medium heat, breaking it up into very small pieces.

Step 2

Add the taco seasoning and water, cooking according to the seasoning packet instructions.

Step 3

Heat nacho cheese sauce so it is spreadable.

Step 4

Place a warm burrito-size tortilla on your work surface. Spread a large spoonful of the taco meat to form a tostada-size circle in the center of the tortilla.

Step 5

Drizzle nacho cheese over the meat.

Step 6

Place a tostada on top of the meat and cheese.

Step 7

Top the tostada with desired amount of sour cream (I like to use the squirt bottles of sour cream for easy prep.)

Step 8

Add a mound of lettuce and tomatoes and then top with cheese.

Step 9

Place a street-size tortilla on the very top of the layers. Fold the burrito tortilla up and over the smaller tortilla to form a packet. Set aside and continue assembling crunchwraps.

Step 10

Heat 2-3 tablespoons of oil in a non-stick frying pan over medium heat. Place a crunchwrap folded side down into the pan and fry until golden brown. Flip and brown on the other side as well.

Step 11

Continue browning the crunchwraps one at a time, adding more vegetable oil as needed to prevent burning.

Step 12

Serve immediately.