In a large cast iron skillet over medium heat, add 1 tsp vegetable oil, add onion and cook for 1-2 minutes. Then add the ground beef, spices and salt. Cook, breaking up meat with a spoon or spatula, until no longer pink, about 5-6 minutes. Drain fat, set aside the ground beef in a bowl and wipe skillet clean.
In a small bowl, mix together the tostada seasoning (onion powder, garlic powder, cumin, smoked paprika, chili powder and salt). Set aside.
Build Crunchwraps: Add a scoop of ground beef to the center of a large flour tortillas, leaving enough of a border for folding. Sprinkle with cheddar cheese, then place a tostada shell on top. Sprinkle the top of the tostada with spice mixture you made earlier.
Spread sour cream over each shell, then top with lettuce, tomato, and more cheese. Place the small flour tortillas on top and lightly brush with water. Then tightly fold edges of large tortilla toward the center, creating pleats and pressing to seal.
Using the same skillet that you’ve wiped clean, over medium heat, heat oil.
Add the Crunchwrap seam-side down and cook until tortilla is golden, about 2-3 minutes per side. Repeat with remaining Crunchwraps.
Serve warm with toppings, of your choice. My favorites are salsa and hot sauce!