Crunchwrap Supreme

1 Cook 390 g ground beef in a skillet over medium heat. Add the taco-seasoning packet according to its directions and cook until the beef reaches 160°F (71°C). Divide into three equal portions.
2 Set out three large tortillas. Spread 20 g nacho cheese in the center of each, then add one portion of beef.
3 Divide the diced onion, tomato and cilantro among the three wraps. Break each hard taco shell in half and place both halves on top of the filling in one wrap.
4 Place one mini tortilla on each mound of filling. Fold the edges of the large tortilla tightly over the mini tortilla to close each wrap.
5 Place the wraps seam-side down in a skillet over medium heat. Toast until the folds hold and both sides are browned and crisp, turning carefully.
6 Serve each wrap with 25 g Greek yogurt and Taco Bell hot sauce to taste.