Who doesn't love Taco Bell? I first made these crunchwrap replicas for my husband and roommates when we were in college, after seeing a recipe on Pinterest. After a few tweaks throughout the years, I think I've mastered this little gem and it has easily become one of his favorite meals. You're going to start by browning the meat in a large skillet. Once fully browned, drain the fat and return the meat to the pan. Then on low heat, add 2/3 cup water and the contents of the taco seasoning packet. While these flavors are simmering together, heat up your queso in the microwave for 30-45 seconds and then do the same with your hard shells and set both aside. Then (for an easier clean up and to avoid dirtying another pan) grab the meat, put it in a bowl and set aside with the other toppings. Rinse out the skillet and return to the stove on LOW. Next, the fun part, building this beauty. Lay a large flat tortilla on your counter and put about three spoonful's of meat in the center. Drizzle (or scoop) your queso on next and top with your small hard shell. Note: if your grocery store doesn't carry the flat hard shells, just grab your usual hard shells and break them in half after heating up to make your circle. Then add sour cream, shredded lettuce, shredded cheese and taco sauce. Now, depending on how much you stuffed your crunchwrap, this next step is optional... it's really just to help you fold it all up without it breaking, so lastly if needed put your small soft tortilla on top and begin to fold the edges of the large shell over like a little pinwheel. Spray your skillet and put the crunchwrap folded side down on the pan. Depending on how long it took you to assemble, your pan may be relatively hot so it won't take too long for this baby to brown. Check every 30 seconds until it's golden and to your liking and flip! Take of the skillet and enjoy!