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In a medium skillet, brown ground beef over medium heat, breaking it up into very small pieces.
Add the taco seasoning and water, cooking according to the seasoning packet instructions.
Heat nacho cheese sauce so it is spreadable.
Place a warm burrito-size tortilla on your work surface. Spread a large spoonful of the taco meat to form a tostada-size circle in the center of the tortilla.
Drizzle nacho cheese over the meat.
Place a tostada on top of the meat and cheese.
Top the tostada with desired amount of sour cream.
Add a mound of lettuce and tomatoes and then top with cheese.
Place a street-size tortilla on the very top of the layers.
Fold the burrito tortilla up and over the smaller tortilla to form a packet. Set aside and continue assembling crunchwraps.
Heat 2-3 tablespoons of oil in a non-stick frying pan over medium heat.
Place a crunchwrap folded side down into the pan and fry until golden brown.
Flip and brown on the other side as well.
Continue browning the crunchwraps one at a time, adding more vegetable oil as needed to prevent burning.
Serve immediately.