In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease, and stir in my homemade seasoning mix (see my recipe for this), garlic, onion and water or beef broth. Set aside after it is fully cooked.

Get a corn tortilla and deep fry them to make them crunchy (or you can also use one that is already crunchy).

Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them.

Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Drizzle with nacho cheese sauce, and top with 1 tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell, and top with lettuce, tomato, and shredded Mexican cheese.

Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunch wrap over, and cook the other side until it is golden brown. Serve immediately.