In a large nonstick skillet over medium heat, add the ground beef. Season it with chili powder, cumin, paprika, salt, and pepper, cooking for about 6 minutes. Stir frequently until the beef is browned and no longer pink. Drain any excess fat, allowing the flavors to meld together, then set the seasoned beef aside to cool slightly while you prepare the tortillas.

Stack 4 large flour tortillas and use a tostada shell as a guide to cut smaller rounds from the remaining tortillas. You’re aiming for 4 smaller rounds, so take your time to make clean cuts.

Place one large tortilla on a clean surface, and begin layering by adding a generous amount of the seasoned beef in the center. Top it with nacho cheese, then carefully place a crispy tostada shell over the beef. Add a dollop of sour cream, a handful of shredded lettuce, chopped tomatoes, and a sprinkle of shredded cheese, leaving space at the edges for folding.

On top of your layered ingredients, place a smaller tortilla round gently. Start folding the edges of the large tortilla towards the center, making pleats around the fillings. Ensure each fold overlaps to contain the delicious ingredients securely inside.

In your same skillet, heat a tablespoon of vegetable oil over medium heat. Carefully place the folded Crunchwrap seam-side down into the skillet. Toast for about 3 minutes until golden brown and crispy, then flip the Crunchwrap and toast the other side for an additional 3 minutes.

Once golden and crispy, remove the Crunchwrap from the skillet and place it on a cutting board for a minute to cool slightly. Slice it in half to showcase the vibrant layers inside. Serve immediately with your favorite dipping sauces or a side of tortilla chips.