Prepare the Beef: Heat a large skillet over medium-high heat. Brown the ground beef until cooked through. Drain excess fat, then add taco seasoning and water as directed. Stir well and set aside.

Prepare the Components: Warm the nacho cheese sauce. Crisp the tostada shells if needed. Chop the lettuce and tomatoes for fresh toppings.

Layer the Base: Place a large flour tortilla on a flat surface. Spread a layer of nacho cheese sauce in the center. Add a portion of the seasoned beef on top, forming a circular base.

Create the Crunch Layer: Place a tostada shell directly on the beef. This adds the signature crunch.

Add Final Layers: Spread sour cream over the tostada shell, then layer with shredded lettuce, diced tomatoes, and cheddar cheese.

Fold and Seal: Carefully fold the edges of the tortilla toward the center, creating a hexagonal shape. Ensure all folds overlap for a secure wrap.

Cook to Perfection: Heat a skillet over medium heat. Place the Crunchwrap seam-side down and cook until golden brown and crispy, about 2-3 minutes per side.

Serve and Enjoy: Slice in half and serve with hot sauce, salsa, or guacamole!