Step 1: Prepare Your Ground Beef. In a large skillet over medium-high heat, brown 1 pound of ground beef, breaking it up with a spoon. Drain any excess fat. Add 1/2 cup water, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, and salt and pepper to taste. Simmer for 5-7 minutes, until most of the liquid has evaporated and the beef is well seasoned. Set aside.
Step 2: Make the Nacho Cheese Sauce. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup of milk until smooth. Bring to a gentle simmer, then reduce heat to low. Stir in 1 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese until melted and smooth. Season with a pinch of salt and a dash of hot sauce, if desired. Keep warm.
Step 3: Prepare Your Toppings. Shred 1 cup of lettuce, dice 1 medium tomato, and slice 1/4 cup of pickled jalapeños (optional). Have 1/2 cup sour cream (or Greek yogurt for a lighter option) ready.
Step 4: Assemble the Crunch Wraps. Lay one large (10-12 inch) flour tortilla flat. Spread a layer of the prepared nacho cheese sauce in the center. Spoon about 1/4 cup of the seasoned ground beef onto the cheese.
Step 5: Add the Crunch. Place a tostada shell directly on top of the seasoned beef. Spread a thin layer of sour cream on the tostada shell. Layer with shredded lettuce, diced tomatoes, and pickled jalapeños (if using).
Step 6: The Inner Tortilla & Folding. Place a smaller (8 inch) flour tortilla directly on top of the toppings. This acts as a 'lid' and helps hold everything in. Now, carefully begin folding the edges of the large flour tortilla over the smaller tortilla, working your way around and overlapping the folds to create a sealed package. It's okay if it's not perfectly neat; practice makes perfect!
Step 7: Cook to Golden Perfection. Heat a large non-stick skillet or griddle over medium heat. Carefully place the folded crunch wrap seam-side down in the hot skillet. Cook for 3-4 minutes, or until golden brown and crispy. Flip carefully and cook on the other side for another 3-4 minutes, until golden brown. Repeat with the remaining ingredients.