In a large nonstick skillet over medium heat,cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and add taco seasoning. The back of the taco seasoning packet will tell you how much water to add, I substitute the water with tomato juice.(I have a seasoning recipes for taco seasoning incase you dont have taco seasoning in your country or ran out and dont want to go to the store. It is in my recipes).
Build Crunchwraps:Add a scoop of ground beef to the center of remaining flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.
