Copycat Taco Bell Crunchwrap Supreme

Method

1. In a large cast-iron skillet or Dutch oven, cook the ground beef and onion in 1 tablespoon of olive oil over medium heat until the meat is no longer pink, breaking it into crumbles. Drain the liquid, then add taco seasoning and water. Bring the mixture to a boil, then reduce the heat and simmer the beef, uncovered, until the water evaporates, about five minutes.
2. Wrap the flour tortillas in a damp paper towel. Microwave them on a large plate until they're soft and pliable, about one minute. Set the tortillas aside.
3. Lay one of the large burrito-size flour tortillas on a clean surface. Sprinkle the center with shredded Mexican cheese, then top it with seasoned beef and cheese queso. Top the queso with one of the crispy tostadas. Spread a generous amount of sour cream over the crispy tostada, then top it with shredded lettuce and tomato (along with any other desired toppings).
4. Begin folding your Crunchwrap by taking one edge of the tortilla and bringing it in toward the center. Continue to bring the edges of the flour tortilla toward the center as tightly as you can, pleating the folds and holding them in place with one hand as you work. Brush the outside of the Crunchwrap with olive oil, then set it aside, seam-side down. Repeat the process with the remaining ingredients.
5. Working in batches, place the wraps in a large skillet over medium heat, seam-side down. Cook them, covered, until the tortilla is browned and the cheese is melted, one to two minutes per side.