Start by heating your large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
Once the beef is browned, drain any excess fat if necessary. Sprinkle the taco seasoning mix over the meat, and add the 1/4 cup of water. Stir well and let it simmer for about 5 minutes, until the mixture thickens and the flavors meld.
Lay out your large flour tortillas on a clean surface. You’ll be layering the ingredients in the center of each tortilla, so make sure you have enough space to work.
Start by spreading a generous spoonful of queso or nacho cheese dip in the center of each tortilla. Then add a crispy tostada shell on top of the cheese.
Spoon a portion of the seasoned beef mixture onto the tostada shell. Make sure to leave some space around the edges for folding.
Layer on the shredded lettuce, diced tomato, minced cilantro, and a dollop of sour cream. Finish with a sprinkle of shredded Mexican cheese blend.
To fold the Crunchwrap, start at the bottom and fold the tortilla up and over the filling. Continue to fold in the sides, overlapping each fold as you go until you have a tight wrap.
Heat a griddle or frying pan over medium heat. Place the folded Crunchwrap seam-side down onto the hot surface. Cook for about 3-4 minutes on each side until golden and crispy. You can press down slightly to ensure even browning.
Remove the Crunchwraps from the pan and let them cool for a minute. Cut them in half to reveal the delicious layers inside, and serve with extra sour cream and lime wedges on the side.
