Cook the ground beef in a skillet over medium-high heat for 6 to 7 minutes until no pink remains, drain the fat, then add the taco seasoning and water and simmer on medium-low for 3 to 4 minutes until the liquid is absorbed.

Lay a large flour tortilla flat, layer the seasoned beef and shredded cheese in the center, spoon on the nacho cheese sauce, then place a tostada shell on top and add sour cream, lettuce, and diced tomato.

Fold the edges of the tortilla up and over the filling in 5 to 6 overlapping pleats, then press firmly and flip seam-side down.

Heat a skillet over medium heat with a little neutral oil, cook the wrap seam-side down for 2 to 3 minutes until deep golden, then flip and cook for 2 more minutes.

Slice in half with a sharp knife and serve cut-side up so the layers are visible.