Take one of the flour tortillas and carefully rip it into quarters, you will use these pieces when assembling the crunch wrap.
Place a scoop of the cooked ground beef in the middle of the flour tortilla, leaving plenty of room around the sides to fold the tortilla in.
Next, drizzle a little salsa con queso over the ground beef.
Spread a dollop of sour cream on the tostada shell before adding that on top of the ground beef and queso.
Add some shredded lettuce, diced tomatoes, and shredded Monterey Jack cheese on top of the tostada shell.
Take one-quarter of the ripped flour tortilla and place it over all of the toppings.
Fold in the outer edges of the large tortilla, pleating the edges as you go.
Carefully transfer to the skillet and cook over medium-low heat until lightly browned before flipping and cooking the other side until each side is browned.
Repeat steps 1-8 for each of the remaining crunch wraps.
Serve with your favorite toppings (sour cream, guacamole, taco sauce, etc)