Brown the beef by cooking ground beef with chili powder, cumin, paprika, salt, and black pepper in a skillet over medium heat for 6-8 minutes until fully brown.

Prepare the tortilla layers by stacking tortillas and placing tostada shells in the center, cutting smaller rounds from tortillas for stability.

Assemble the filling by spooning the seasoned beef into tortillas, drizzling nacho cheese, adding a tostada, sour cream, shredded lettuce, chopped tomatoes, and cheeses.

Fold the Crunchwrap by placing smaller tortilla rounds over ingredients and folding large tortillas toward center, sealing tightly.

Cook the Crunchwraps in a skillet with vegetable oil for 3-4 minutes on each side until golden brown and crispy.

Slice the Crunchwraps in half to reveal layers and serve warm with extra nacho cheese or salsa.