Brown ground beef in a skillet over medium-high heat, breaking it apart as it cooks, about 8-10 minutes. Drain excess fat if necessary.

Add taco seasoning and water to the beef, stirring well. Simmer for 2-3 minutes until the mixture is fragrant and coats the beef well.

Lay one large flour tortilla flat on a cutting board. In the center, layer nacho cheese sauce, seasoned beef, cheddar, crushed Doritos, lettuce, tomato, and sour cream.

Fold the tortilla like an envelope: fold the left side over the filling, then the right side, then fold up the bottom to create a square shape.

Heat a large skillet over medium-high heat with butter or oil. Place the Crunchwrap seam-side down in the hot skillet.

Cook for 3-4 minutes until the bottom is golden and crispy. Carefully flip and cook the other side for another 3-4 minutes until golden.

Transfer to a plate and serve hot. The cheese will continue to melt from residual heat.