Start by prepping your stuff you like. I diced half an onion, 2 Roma tomatoes, some lettuce, and shredded some cheese. Then I cooked about 1 lb ground beef with a hefty sprinkle of taco seasoning (or one packet if you don’t get it at Costco like me). Cook the meat till browned, then drain the fat. Wipe out the skillet and place it back on the stove.
Heat some nacho cheese for about 30 seconds – 1 minute (we used Tostitos cheese because we love it). Put a couple burrito sized tortillas in the microwave on a plate and cook about 20 seconds.
Carefully spoon 2 tbsp of the nacho cheese in the middle of the first tortilla, top with some meat (recipe says 1/2 c, but it was a lot). Add a tostada shell on top of the meat, then spread a thin layer of sour cream on top of the tostada shell. Top with what you like, we did lettuce, tomato, onion, and cheese. Carefull not to over load it like I did.
Then fold in the tortilla one edge at a time over the top. When you have it all folded to the middle, heat the skillet over medium heat, spray with Pam, then place your crunchwrap seam side down in the skillet. Cook 2-3 minutes, then flip it and cook the other side. While hat is cooking, build the next one.
Once they are all done, serve and enjoy!