In a medium skillet over medium-high heat, sauté the extra-lean ground beef along with taco seasoning for about 7-8 minutes until fully cooked and browned.

Take four large flour tortillas and stack them neatly. Place a tostada in the center and use a sharp knife to cut around it, creating four smaller circular tortillas.

On one large tortilla, layer your Copycat Crunchwrap Supreme by adding a generous scoop of the seasoned ground beef first.

Drizzle on some nacho cheese, then carefully place a tostada on top. Add a dollop of sour cream, followed by a handful of shredded lettuce, diced plum tomatoes, and sprinkle some cheddar cheese.

Bring the edges of the large tortilla over the smaller one, folding them to encase the filling to form a hexagon shape.

In a heated skillet, spritz some cooking spray and place the folded crunchwrap seam-side down. Cook for about 2-3 minutes on each side, or until golden brown and crispy.

Remove the Crunchwrap Supreme from the skillet and cut it in half to reveal the layers.