gather your ingredients
1. In a skillet or on a griddle, cook beef until no longer pink. Drain fat. 2. Stir in the taco seasoning according to packet directions (adding the water). 3. Warm up nacho sauce for about 20-30 seconds, set aside. 4. Warm up the flour tortillas for about 30 seconds so they are easier to work with.
get to cookin'
5. Place one tortilla on a flat surface and spread a few tablespoons of nacho cheese in the middle. 6. Place about 1/2 cup cooked taco meat on top of nacho cheese. 7. Next, place a tostada shell, some sour cream, lettuce, tomato, and a bit of shredded cheese on top.
get to cookin'
8. To fold the Crunchwrap, start with the bottom of the tortilla and fold up the edge to the center. Keep doing that until you work your way around the entire tortilla. 9. Spray a skillet or cooking surface with some cooking spray/oil and place the crunchwrap seam side down on the heated surface.
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10. Cook 2-3 minutes and flip over to the other side repeating process until all crunchwraps are golden brown in color. 11. Remove from hot surface and serve immediately.
get to cookin'