Add all the cheese sauce ingredients to a medium sauce pot and bring to a simmer over medium heat

Make sure to whisk the cheese sauce frequently so it doesn't burn. It will eventually become smooth and thick. Set it to the side until needed

Heat a large skillet over medium-high heat then add a drizzle of olive oil

Add the beef and the onions to the skillet and cook, breaking apart the beef until fully cooked

Drain any excess grease and add the taco seasoning. Stir well and set aside until needed

Whisk the ranch, taco seasoning and Cholula together in a small bowl until fully combined. Set aside

Place the large burrito size flour tortilla on a flat surface. If you have room to lay all 5 tortillas out then do so

Divide the ground beef into 5 equal portions and put it in the center of each large tortilla shell

Add a good amount of nacho cheese sauce over the top of the ground beef

Place a tostada over the top of the beef and cheese mixture then sprinkle each tostada with a little Tajin seasoning

Top the tostadas with lettuce, tomato and then a good amount of taco ranch

Add the small taco size tortilla over the top of the lettuce mixture

Fold the tortilla towards the center one time and hold it down

Make another fold toward the center of the tortilla and hold it down

Continue this process all the way around the tortilla until it is folded on all sides

Once the crunchwraps are completely folded

Place them on a tray seam-side down

Heat your griddle pan to medium heat and drizzle a little olive oil on it

Cook the crunchwraps starting with the seam-side down for 2-3 minutes or until golden brown. You may need to press down on the edges to ensure even browning

Flip them over to the other side and cook until golden brown

Serve immediately while still hot