In a large skillet, over medium-high heat, cook and crumble the ground beef and onion until beef is no longer pink. Drain grease. Stir in the taco seasoning mix, water and garlic. Continue to cook until it starts to boil. Reduce heat to low and let simmer for 5 more minutes.

Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.

Lay one flour tortilla on a flat surface. Spread 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple Tablespoons of nacho cheese over the meat. Top meat with one tostada shell or crispy corn tortilla *see notes below. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.

To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. There will be a spot left open in the center; cut a piece of another flour tortilla and tuck it in the center, so it's fully covered.

Repeat with all remaining tortillas, tostadas and fillings. You'll have 6 crunch wraps total.