In a large skillet, cook ground beef over medium-high heat until no pink remains. Drain any excess fat.
Add water and taco seasoning to the beef. Stir and simmer for 5 minutes or until the mixture has thickened.
Prepare the tortillas by warming them covered with a damp paper towel in the microwave for 20-30 seconds. This makes them more pliable and less likely to tear when folding.
Build the Crunchwraps: Place a warmed tortilla on a flat surface. In the center, layer a quarter cup of the seasoned beef, then top with nacho cheese sauce.
Place a tostada shell or an equivalent amount of tortilla chips on top of the cheese, followed by sour cream, shredded lettuce, diced tomatoes, and shredded cheese.
Cut one tortilla into quarters to use for the top. Place a quartered piece in the center over the fillings. Carefully fold the edges of the large tortilla towards the center, creating a flat-bottomed, hexagonal package.
In a large skillet, heat a tablespoon of vegetable oil over medium heat. Place the Crunchwraps seam-side down and fry until golden, about 3-4 minutes per side.
Serve hot with optional sides of salsa, guacamole, or additional sour cream.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 799 kcal | Servings: 4
