Place your vegan cheese, almond milk, jalapeno brine, and salt to taste into a sauce pan over medium-low heat. Start with less milk at first, and add more as you go. You want this to be somewhat thick, but still runny. Like a nacho cheese sauce you'd get at a stadium or movie theater.

Add your beef to a pan over medium heat with a little oil & cook until browned. Add in your taco bell seasoning packet & 3/4 cup of water. Allow to simmer until the 'sauce' has thickened.

Place a burrito sized tortilla on a cutting board. Add some shredded lettuce & diced tomato, about the radius of the size of the tostada shell. Place a tostada shell on top, then add beef, nacho cheese, and your vegan sour cream.

Cut a smaller circular tortilla from one of the burrito sized ones, about the size of the tostada shell, and place that on the very top. Then take the burrito tortilla on the bottom, and fold up on top of itself, over and over going all the way around to make sure everything is closed and sealed.

In a DRY (no oil) pan over medium heat, add your crunchwrap seam side down. Do this carefully to make sure nothing opens up on accident. Cook for a few minutes until golden brown and fully sealed shut. Flip and cook the other side for a minute or two until golden brown as well.