• Cook ground beef and drain any fat, crumbling the meat well.
• Add Taco seasoning and 1 c. water to the ground beef. Bring to a boil, then reduce heat and simmer on low for 20 minutes. There should be no water mixture left in the pan, and the meat should be soft and moist.
• Warm the nacho cheese sauce & the burrito shells. You can warm the tostada shells in the oven if you want a little extra crunch.Pop them into a warm oven on a baking sheet for 2 - 3 minutes.
• While your meat is simmering, shred your cheese & lettuce and dice your tomato.

Assembly

• Lay one flour burrito shell flat and put ½ c. of meat in the middle. Drizzle 2 T of cheese on the meat. Top with one tostada shell. Spread a thin layer of sour cream on top of the tostada, about 2 - 3 Tbsp. Top with lettuce, tomato and cheese.
• Using the rim of a small bowl, try to cut a tostada-shaped circle out of an extra burrito shell so that you can make at least two (it's okay if it's not a complete circle, or if there's an inch missing from the edge of one of your home made mini-shells).
• Fold the bottom of the flour tortilla up and over the center, working your way around. Place the cut tortilla into the top center of your crunchwrap.
• Repeat Assembly steps 1-3 until you have your crunchwraps all assembled.
• Spray a non-stick skillet with cooking spray, or lightly oil and preheat to medium. Place your crunchwrap seam-side down into the pan. Cook about 3 minutes until golden-brown and flip. Cook the flat side until golden brown. Repeat with the remaining crunchwraps.