In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and stir in the taco seasoning according to package instructions. Let it simmer for a few minutes.

While the beef is cooking, lay out your tortillas on a flat surface.

Start by adding a scoop of cooked ground beef to the center of each tortilla. Drizzle nacho cheese sauce over the beef.

Top with shredded lettuce, diced tomatoes, and a dollop of sour cream. Sprinkle broken tortilla chips on top for extra crunch.

Carefully fold the edges of the tortilla towards the center to fully enclose the filling.

In a hot skillet, place the folded Crunchwrap seam-side down. Cook for about 3-4 minutes on each side, or until golden brown and crispy.

Once crispy and golden, cut the Crunchwrap in half and serve it warm.