In a skillet over medium heat, brown the ground beef until fully cooked.

Stir in the taco seasoning and a bit of water, letting it simmer for a few minutes.

Warm the tortillas slightly in a microwave to make them pliable.

On each tortilla, layer the beef, cheese, lettuce, tomato, sour cream, and nacho cheese.

Carefully fold the edges of the tortilla towards the center, creating pleats.

Heat oil in the skillet and place the folded side down. Cook for about 3-4 minutes until golden brown, then flip and repeat.

Once both sides are crispy, remove the crunchwrap from the pan and let it cool slightly.

Slice the crunchwrap in half and serve with extra sour cream or salsa.