Homemade Crunchwrap

Heat oil in a large skillet over medium-high heat.

Add the ground beef to the hot pan and cook, breaking it up with a spoon, until browned.

Stir in the taco seasoning and water. Let it simmer until the liquid has mostly absorbed and the beef is saucy.

Lay a large flour tortilla on a flat surface. Spoon a quarter of the seasoned beef into the center.

Top the beef with a layer of nacho cheese sauce.

Place a tostada shell on top of the cheese sauce.

Spread sour cream over the tostada shell, then top with shredded lettuce and diced tomatoes.

Carefully fold the edges of the flour tortilla up and over the fillings, towards the center, creating a hexagonal shape to enclose everything.

Place the crunchwrap seam-side down in a hot, dry skillet. Toast for 2-3 minutes per side, until golden brown and crispy.

Remove from the pan, slice in half, and serve immediately.