In a large skillet over medium heat, add 1 pound of ground beef. Cook until browned, about 5–7 minutes, breaking it apart for even cooking. Drain fat, stir in taco seasoning and a splash of water, then simmer for another 2–3 minutes.

In a small saucepan, melt 1 cup of shredded cheddar cheese with 1/4 cup of milk over low heat, stirring frequently until creamy. Keep warm.

Warm 4 large flour tortillas in a dry skillet over medium-low heat for about 30 seconds on each side, then place a small corn tortilla in the center of each.

Layer seasoned beef, nacho cheese, sour cream, shredded lettuce, diced tomatoes, and shredded cheddar cheese on the corn tortilla.

Fold the edges of the flour tortilla up and over the filling, creating a hexagonal shape.

In the same skillet, heat 1 tablespoon of olive oil over medium heat. Cook the Crunchwrap seam-side down for 3–4 minutes until golden brown, then flip and cook the other side.

Cut the Crunchwrap in half and serve with your favorite dipping sauces.