In a medium skillet, heat a splash of oil over medium-high heat. Add the extra-lean ground beef and taco seasoning, stirring to combine. Cook for 7-8 minutes or until the beef is fully browned.

Stack four large flour tortillas on a clean cutting board. Place a tostada in the center and use a knife to cut around it, creating smaller tortillas.

On a large tortilla, layer the cooked beef mixture, nacho cheese, tostada, sour cream, lettuce, diced plum tomato, and sprinkle of cheddar cheese. Place the smaller tortilla atop for closure.

Fold the edges of the large tortilla over the filling, bringing them together to create a hexagonal shape. Press gently to secure it.

Heat a large skillet over medium heat and spray with cooking spray. Place the folded crunchwrap seam-side down and cook for 2-3 minutes, flipping to brown both sides.

Once golden and crispy, remove the crunchwrap from the skillet and let it cool before slicing in half.