Place a large cast iron skillet over medium-high heat. Add the meat, Mesquite seasoning and onion. Cook until browned, stirring occasionally.
Drain any grease, then stir in the chili powder, cumin, paprika, oregano, garlic powder and red pepper flakes. Cook over medium heat about 3 to 4 minutes stirring occasionally. Remove from heat and set aside.
In a separate skillet, heat 4 tablespoons of corn oil over medium-high heat. Add the corn tortillas and cook until golden brown and crisp. Remove and set on a wire rack to cool.
Meanwhile, melt the butter over medium heat in a saucepan. Stir in the flour and cayenne pepper and mix well until smooth. Cook for about 1 to 2 minutes stirring constantly.
Stir in the milk and bring to a simmer. Reduce the heat to low and add the Velveeta. Cook until the cheese has melted and is smooth, stirring frequently. Set aside in a warm place.
Cut out one of the flour tortillas to the size of a corn tortilla. Repeat for 2 cut circles.
Scoop about ½ cup of the meat in the center of 1 of the flour tortillas (not the cut part) and spread out evenly. Pour 3 to 4 tablespoons of the cheese sauce over the meat. Layer in order: fried corn tortilla, sour cream (to taste), ½ cup meat, corn tortilla, shredded cheese, lettuce, tomatoes. Repeat for the other crunchwrap.
Place the cut flour tortilla circle and fold the outside edges of the bottom flour tortilla up to meet in the middle.
Heat a medium cast iron skillet over medium-high heat. Add about 2 tablespoons of corn oil, then add the tortilla folded side down. Cook for 2 to 4 minutes, per side, or until browned. Serve immediately.