• Brown ground beef in skillet over medium high heat. Drain any excess fat, you can keep a little to keep the meat from drying out. Add taco seasoning and a small amount water if needed.
• Warm a burrito sized tortilla in the microwave to make it more pliable. Add about 1/2 cup of taco meat to the center of the tortilla.
• Spread 2 tablespoons of nacho cheese sauce onto a tostada shell. Place the shell, cheese side down, on top of the meat and press down gently.
• Spread a heaping tablespoon of sour cream onto the tostada shell.
• Top sour cream with shredded lettuce and chopped tomatoes.
• Fold the sides of the tortilla up around the tostada shell. This should encase everything.
• Repeat the process for the remaining 4 crunchwraps.
• Preheat skillet (or use an electric griddle to fit all at once) over medium high, a small amount of oil or cooking spray can be used.
• Place Crunchwraps, folded side down, onto hot skillet and gently press down with spatula. Allow tortilla to brown, anywhere from 1-3 minutes. Flip over and brown the other side.
• Remove, cut in half, and serve!

How to Fold a Crunchwrap Supreme

• Start by folding two opposite edges of the tortilla straight up over the filling, one from the top and one from the bottom. You will be left with a rounded flap on either side.
• From there, work your way around in overlapping diagonal folds. Bring one section up and over the filling, press it down with your thumb, then take the next section right alongside it so it overlaps the one before.
• Keep going around until the last flap reaches the center, then tuck it underneath the fold beside it. You should end up with a six-sided packet and a small pinwheel where all the folds meet in the middle. If yours closes up with five sections instead of six, as ours did in the photos above, it will still seal and hold together just fine. The overlap and the final tuck are what matter, not the count.