Make your fast food favorite at home with this simple recipe.

Ingredients
1 lb Ground Beef
1 Packet Taco Seasoning
1 Pack Burrito Size Flour Tortillas
1 Pack Tostada Shells
1 Tomato, diced
1 Cup Shredded Lettuce
1 Cup Sour Cream
1 Cup Shredded Mexican Cheese
1 Cup Nacho Cheese

Instructions
In a large pan, cook ground beef over medium heat and drain once the meat is no longer pink.
Plae meat back in the pan and mix in taco seasoning packet. Add water and cook according to packet instructions.
Place tostada shell on top of flour tortilla. Using a knife trace a circle shape around the tostada shell so you end up with a flour tortilla that matches the size of the tostada shell. Repeat for as many crunchwraps as you plan to make.
Warm up the nacho cheese in the microwave and set aside. Warm up the flour tortillas on a plate in the microwave for 20 seconds.
Dice tomato and prepare shredded lettuce. Place one warm flour tortilla on large cutting board to assemble crunchwrap.
Spread a layer of nacho cheese on the tortilla. Place 1/2 cup of taco meat in the center of the tortilla.
Add a thin layer of sour cream to the top of one tostada shell and place on top of the taco meat. Next, add the diced tomatoes, shredded lettuce and a handful of shredded Mexican cheese.
Place your tortilla cutout from step 3 on top and then begin folding the edges upward working your way around the crunchwrap, as tightly as possible.
Spray a skillet with cooking spray and heat over medium. Place the crunchwrap seam-side down onto the pan. Cook for 2-3 minutes or until golden brown. Flip and cook for another 2-3 minutes.
Serve immediately and enjoy!