Put a rimmed baking sheet in the oven and preheat it to 450°F.

Cook the ground beef with the taco seasoning according to the package instructions. Set it aside until ready to use

Meanwhile, heat the cheese sauce in a microwave-safe bowl in 30-second intervals until warm and pourable.

On a work surface, lay out 4 Tortilite classic flour tortillas in a circle, overlapping slightly. Place an additional tortilla in the center on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to create a flat layer. Spread the sour cream evenly over the tostadas. Sprinkle the lettuce over the sour cream, then add the tomatoes. Place the final tortilla over the tomatoes. Fold the sides of the tortillas up and over to wrap around the layers, ensuring the top is covered with overlapping folds. Press the wrap down to ensure it is even and not domed. Brush the top with canola oil.

Remove the rimmed baking sheet from the oven and brush it with canola oil. Carefully transfer the wrap to the baking sheet, meat-side down. Bake immediately until the top is golden brown, for 4 to 5 minutes

Invert the crunch wrap onto a serving platter or cutting board. Cut it into wedges and serve with hot sauce if desired.