Heat 1 tablespoon of oil in a large skillet over medium heat.

Add ground beef and cook until brown for about 4 minutes, then stir in taco seasoning, garlic powder, onion powder, and salt. Drain excess fat if necessary, then set aside.

Lay a large tortilla on a flat surface and layer with ground beef, nacho cheese, a tostada, sour cream, avocado, tomato, lettuce, jalapeno, cheese, and top with a smaller 5-inch tortilla.

Carefully fold the edges of the large tortilla over the center, working your way around until it is tight and fully sealed.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat, then place the wrap seam-side down and cook for a few minutes on each side until firm, crunchy, and golden brown.

Repeat steps three and four until you have assembled and cooked four crunchwraps.

Cut each crunchwrap in half and serve immediately.