1 pound ground beef

1 packet taco seasoning

6 large flour tortillas

6 small tostada shells

1 cup shredded cheddar cheese

1 cup sour cream

2 cups shredded lettuce

1 large tomato, diced

1/2 cup nacho cheese sauce

1/4 cup diced onions

Olive oil for cooking

1. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning and water according to the package instructions. Simmer until the beef is fully cooked and seasoned.

2. Warm the flour tortillas in the microwave or on a skillet to make them more pliable.

3. Lay one tortilla flat and spread a spoonful of nacho cheese sauce in the center. Add a portion of the seasoned beef on top, followed by a tostada shell.

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

5. Fold the edges of the tortilla up and over the center to form a hexagon, making sure the filling is fully enclosed.

6. Heat a skillet over medium heat and lightly brush with olive oil. Place the folded Crunchwrap seam-side down onto the skillet.

7. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy.

8. Slice the Crunchwrap in half and serve immediately.