Step 1

Set a medium (10-inch) or larger nonstick or cast-iron skillet over medium-high heat until hot. Add the beef, chili powder, cumin, salt, black pepper and cayenne and cook, breaking the beef apart with a spoon and stirring occasionally, until the meat is cooked through, about 10 minutes. Remove from the heat. Taste, and season with salt and pepper, as desired. Transfer the meat to a medium bowl, then rinse and wipe out the skillet and keep it nearby.

Step 2

Cut 1 of the tortillas into quarters.

Step 3

Place 1 whole tortilla on a cutting board. Sprinkle 1/4 cup of the cheese in a 5-inch circle (the same size as the tostada) in the middle of the tortilla, followed by one-quarter of the ground beef. Top with 1 tostada, 2 tablespoons of the sour cream, 1/4 cup of the lettuce, 2 tablespoons of the tomatoes, another 1/4 cup of the shredded cheese and finally with one of the cut tortilla quarters. Starting with the edge closest to you, fold the bottom tortilla up and over the tortilla quarter and hold it in place with your hand. Continue to make overlapping folds all the way around until the crunchwrap is sealed. Set it seam side down and repeat with the remaining ingredients.

Step 4

Brush the reserved skillet (or griddle, if you prefer) with oil and set over medium heat until hot. Working in batches, as needed, place the crunchwraps in the skillet seam side down, and cook until browned, about 2 minutes. Flip the crunchwrap over, and cook until browned on the other side, about 2 minutes more. Repeat with the remaining crunchwraps. Serve hot, with hot sauce.