Heat a medium skillet over medium-high heat. Add the extra-lean ground beef and cook for about 7-8 minutes until fully browned.

Sprinkle in the taco seasoning and cook for an additional minute until fragrant.

While the beef is cooking, stack 4 large flour tortillas on a cutting board. Cut around a tostada to create smaller tortilla rounds.

Lay one large tortilla flat on a clean surface. Add a layer of the cooked beef, nacho cheese sauce, a tostada, sour cream, lettuce, diced tomatoes, and cheese.

Place one of the smaller tortilla rounds on top and fold the edges of the large tortilla over the fillings tightly.

Spray a skillet with cooking spray and heat. Place the crunchwrap seam-side down and cook for about 2-3 minutes until golden brown.

Flip the crunchwrap and cook the other side for another 2-3 minutes until crispy. Remove and cut in half to serve immediately.