In a skillet over medium heat, cook the beef and taco seasoning together, breaking apart the meat as it cooks. Once meat is browned, add the beef broth and simmer for 3 minutes. Remove from heat and set aside.

Wrap the tortillas in a dampened paper towel and heat in the microwave for 30 seconds. Keep wrapped until ready to use.

Heat the nacho cheese sauce in the microwave until warm about 30 to 60 seconds.

Spread a couple tablespoons of the cheese sauce over the middle of the tortilla, into a shape about the size of the tostada. Then add ¼ of the meat over the cheese.

Spread some sour cream over a tostada and lay on top of the meat layer. Top with 1/4th of the lettuce, tomato, cilantro, and shredded cheese.

Lay the street taco sized flour tortilla over the cheese. Fold the burrito sized tortilla over the smaller tortilla one fold at a time, until formed into a Crunchwrap shape. (See images in post above for visual guidance!)

Repeat steps 4 through 6 until all 4 crunchwraps are assembled.

Heat a skillet and with oil over medium heat. Place one crunchwrap seam side down in the pan. Cook until lightly browned and crisp. Flip and cook the other side. Repeat with the remaining crunch wraps.

Serve immediately with taco bell sauce, if desired!