Preheat skillet over medium heat with avocado oil.

Saute onions until translucent, add in minced garlic and ground beef. Break the ground beef apart and add in the taco seasoning.

Cook until completely browned. Drain any excess liquid then season with a pinch or two of kosher salt and black pepper. Set aside.

First warm your tortillas up so they are pliable.

Lay soft tortilla on a flat surface. Spread about 2 tablespoons of paleo nacho cheese int he center of tortilla and then scoop about 2 tablespoons of beef on top. Make sure there's plenty of around the edges.

Place a tostones on top then spread sour cream on top of the tostones. Add some shredded lettuce, diced tomatoes, and shredded cheese if using (or more paleo nacho cheese).

Fold the edges of the tortilla in towards the center and it’ll naturally pleat. If the toppings are still showing, cover with a piece of tortilla cut to fit what is showing underneath the pleats.

Heat a skillet over medium heat and coat with a spray of avocado oil.

Place the crunchwrap supreme seam side down, cook for 4-5 minutes or until it starts to get brown, flip and repeat.

Serve with guacamole, salsa, more sour cream, and paleo nacho cheese if you want!