In a large skillet over medium-high heat, add the lean ground beef. Cook while breaking it apart for 6-8 minutes, or until no longer pink. Drain excess grease.

Sprinkle the taco seasoning over the drained beef and add the water. Stir well, heat through for 2-3 minutes until evenly coated.

Take a burrito-sized tortilla and place a scoop of the seasoned beef mixture in the center. Add a tostada shell on top, pressing gently.

Spread the nacho cheese sauce over the tostada shell, followed by sour cream, then pile on shredded lettuce and chopped tomatoes.

Place a street taco-sized tortilla on top. Fold the edges of the burrito tortilla over the smaller tortilla, overlapping and pressing down.

In a non-stick skillet, heat olive oil over medium heat. Place the crunchwrap seam-side down and sear for about 3-4 minutes until golden brown.

Carefully flip the crunchwrap and cook for another 3-4 minutes or until the other side is golden brown. Remove and cool slightly before serving.