In a large nonstick skillet over medium high heat brown the ground beef, drain.

Add taco seasoning and water, stir to combine. Remove from heat, set aside.

Lay the burrito sized tortillas on a flat surface.

Evenly distribute the ground beef among the 4 tortillas.

Top ground beef on each with a tostada shell.

Spread ¼ cup of the nacho cheese on top of each tostada.

Place ¼ cup of the sour cream on top of the nacho cheese.

Top each one with the shredded lettuce and tomatoes.

Place one of the street taco tortillas on top of the lettuce and tomatoes.

Spray oil In a non-stick skillet over medium heat.

Fold the edges of the large tortillas over the street taco sized tortillas.

Place the crunchwrap seam side down and cook until golden brown, about 3 minutes. Repeat on the other side.

Repeat steps to prepare each crunchwrap.