In a large skillet over medium heat, brown the ground beef while breaking it apart with a wooden spoon. Season with chili powder, cumin, paprika, salt, and pepper. Cook until meat is no longer pink, approximately 6 minutes. Transfer cooked beef to a bowl and set aside. Clean the skillet.

Take 4 large tortillas and stack them together. Place a tostada shell in the center and use a knife to trace around it, cutting 4 smaller tortilla circles. These will be used as the top layer.

On each of the remaining 4 large tortillas, place a portion of seasoned ground beef in the center, leaving space around the edges for folding.

Drizzle nacho cheese sauce over the beef, then place a tostada shell on top. Spread sour cream over the tostada, then add lettuce, diced tomatoes, and shredded cheese.

Place one small tortilla circle on top of the fillings, then fold the edges of the large tortilla toward the center, creating pleats to seal the crunchwrap.

Flip each crunchwrap so the seam side is down. Heat vegetable oil in the skillet over medium heat. Cook each crunchwrap seam-side down for 3 minutes until golden brown, then flip and cook the other side for 3 more minutes.

Serve immediately while hot and crispy.