1. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess grease.

2. Stir in the taco seasoning and water. Simmer for 3 to 4 minutes until thickened and well coated.

3. Warm the large tortillas for a few seconds so they fold easily.

4. Place one large tortilla on a flat surface. Add seasoned beef to the center, then spoon nacho cheese sauce on top.

5. Place one tostada shell over the beef layer. Spread sour cream over the tostada, then add lettuce, tomatoes, cheddar, Monterey Jack, red onion, and jalapenos.

6. Top with one small flour tortilla. Fold the edges of the large tortilla up and over the center, making pleats until sealed.

7. Heat a clean skillet or griddle over medium heat and lightly coat with cooking spray.

8. Place the crunch wrap seam-side down and cook for 2 to 3 minutes until golden brown. Flip and cook the other side for 2 to 3 minutes more.

9. Let rest for 1 minute, then slice and serve hot.