1First, combine 1 1/2 tablespoons of masa harina (corn flour), 4 1/2 teaspoons of chili powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of season salt, 1/2 teaspoon of paprika, 1/4 teaspoon of ground cumin, 1/2 teaspoon of garlic salt, 1/4 teaspoon of sugar, 1 teaspoon of dried minced onion, and 1/2 teaspoon of beef bouillon powder in a bowl.
2Brown the ground beef in a pan.
3Once the ground beef is browned, drain some of the fat.
4Add the seasoning mix and 3/4 cup of water to the pan with the beef.
5Mix the seasoning and water into the beef and let it simmer.
6Heat up an extra large 12-inch tortilla in a pan.
7Place the cooked meat in the center of the large tortilla.
8Add nacho cheese on top of the meat.
9Cover the cheese and meat with a tostada shell and gently push it down.
10Next, add sour cream and lettuce on top of the tostada shell.
11Fold the tortilla in an octagon shape by folding the corners inward.
12Brown both sides of the folded crunchwrap in a pan.
13Once both sides are browned, you can cut it open and serve.