Ultimate Tex-Mex Crunchwrap

In a large skillet over medium heat, cook the ground beef, breaking it up as it cooks. Season with salt, ground cumin, garlic powder, onion powder, and chili powder.

Once the beef is cooked through and browned, drain the excess grease. Stir in the water and seasonings, ensuring the beef is evenly coated. Remove from heat.

Place a large flour tortilla on a flat surface. Layer the following ingredients onto the center of the tortilla: 1/4 cup of ground beef, a drizzle of nacho cheese, one tostada shell, a dollop of sour cream, shredded lettuce, diced tomatoes, and shredded cheddar cheese.

To fold the tortilla, start with one side and fold it over the filling towards the center. Work your way around the tortilla, folding the sides overlapping each other to create a circular shape. Press gently to seal.

Heat a large skillet on medium and spray it with cooking spray. Place the folded tortilla in the skillet seam side down.

Cook for 3-4 minutes or until golden brown. Flip carefully and cook for another 3-4 minutes until both sides are golden and crispy.

Repeat the process with the remaining tortillas and ingredients. Serve immediately.