Pour water into a small bowl and add taco seasoning. Mix until well combined. Set aside until ready for use.
Grind meat (see instructions HERE). Place ground beef in a large pan and add olive oil. Brown meat on high temperature, mixing constantly. Reduce heat to medium. Add regular and garlic salt. Mix in and sauté for a couple more minutes. Increase the temperature to high and add taco seasoning mix. Sauté on high for 5 minutes, mixing constantly until the liquid evaporates and meat sizzles. Turn the burner off and allow the meat to cook to well done. Cover with a lid to keep hot.
While the meat is sautéing, heat tostadas in the oven at 350 F (180 C) for 10 minutes. Remove from the oven and set aside until ready for use.
Dice tomatoes and shred lettuce then set aside until ready for use.
Cheese recipe adopted from HERE.
Melt butter in a small pot on medium heat. Stir in flour and mix until combined. Add milk and spices and bring to a boil. Reduce heat to low and add shredded cheese. Stir until all cheese melts. Set aside and keep warm until ready for use. (If reheating cheese the next day add a little more milk to the pot and reheat on the stove top over low heat.)
Heat extra-large flour tortilla on a large skillet for 30 seconds on each side. Place tortilla on a large plate. Add ¾ cup meat, 2 tbsp. melted cheese and then place tostada over the cheese.
Then drizzle some sour cream, sprinkle diced tomatoes and shredded lettuce.
Fold a tortilla flap over the top, then fold the rest of the edges up and over the left fold towards the center.
Place crunchwrap in a heated (to medium) skillet, with the seam-side down and heat it for 2 minutes. Carefully flip the crunchwrap over and heat for another 1 to 2 minute or until golden brown.
Serve immediately and enjoy!