In a large nonstick skillet over medium heat, add the pound of ground beef with the taco seasoning and tomato paste. Cook, while breaking down the meat into fine bits.
Add the stock to the meat mixture and continue breaking it down into fine pieces. It will almost resemble sloppy joe meat. Slightly saucy from the stock but fine pieces of ground beef. Set aside once browned. This shouldn't take more than 5 minutes.
Now, let's make smaller cuts of the flour tortilla by using 2 of the large ones. Either do this by using a 4-inch cookie cutter or by cutting around the tostada to create the perfect shape and size. Set those aside.
To assemble, lay the large flour tortilla. In the center, add a heft smear of sour cream. Top that off with a scoop of the ground meat. Make sure it covers the center and the cream.
Then, top with the tostada. Add 2 tbsp of queso cheese sauce on top of that. At this point, sprinkle some lettuce if you want and the pico de gallo or tomatoes.
Add a handful of Shredded cheese on top of that. Add the smaller cut of the flour tortilla on top of the cheese which should be in the center of the tortilla.
Now, tightly fold the large tortilla's edges toward the center creating pleats.
Quickly, place the crunch wrap into a lightly oiled skillet seam side down. Let this sear on medium heat for 5 minutes on each side until it is golden brown and crispy. Cut in half and serve immediately as is or with some guacamole and sour cream. repeat with the remaining tortillas. Enjoy!