Place a large skillet over medium/high heat and add the ground beef.

Break the ground beef up into small pieces and cook for 3-4 minutes. Add in the taco seasoning and beef broth. Mix the ingredients into the beef, reduce the heat to low and let simmer for 4-5 minutes.

To assemble your crunchwrap lay a tortilla on a flat surface. Drizzle 2 tablespoons of queso in the center of the tortilla. Sprinkle ¼ cup of the shredded cheese on top of the queso. Spread ¼ cup of the meat mixture on top of the cheeses. Top with a crispy tostada shell. Then, sprinkle on ¼ cup of the shredded lettuce and some of the diced tomato. Finish with 2 tablespoons of sour cream dolloped around the top.

Gently fold the tortilla towards the center. Continue folding to seal. There will be some overlapping.*

Heat a large skillet over medium/high heat and spray both sides of your crunchwrap with cooking spray. Place the crunchwrap seam-side down into the pan and cook 1-2 minutes or until golden brown. Then flip and cook for an additional 1-2 minutes.

Serve immediately.