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Start with one and a half tablespoons of Masa Harina, which is corn flour, four and a half teaspoons of chili powder, a half teaspoon of onion powder, garlic powder, season salt, and a half teaspoon of paprika.
Add a fourth teaspoon of ground cumin, a half teaspoon of garlic salt, one-fourth teaspoon of sugar, a teaspoon of dried minced onion, and a half teaspoon of beef bouillon powder.
Put the ground beef in a pan and let it simmer until it's cooked through.
Mix the meat and then strain out some of the fat.
Add the seasoning and three-fourths cup of water to the meat.
Mix the meat and seasoning together.
Heat up an extra large 12-inch tortilla.
Put the meat in the tortilla.
Add nacho cheese and cover it with a tostada shell, pressing it down.
Next, put sour cream and lettuce on top.
Fold the tortilla into an octagon shape by folding the corners inward.
Brown the crunchwrap on both sides in the pan.
Once both sides are browned, cut it open and serve.