Prep the protein: Brown the ground beef in a skillet over medium heat.
Drain, then stir in taco seasoning and a splash of water. Simmer 2–3 minutes until saucy. Taste and adjust salt.
Warm the beans: Heat refried beans in a small pot so they spread easily.
If too thick, loosen with a tablespoon of water.
Warm the tortillas: Microwave the flour tortillas for 15–20 seconds to make them pliable. This helps prevent tearing when you fold.
Build the base: Lay a warm flour tortilla on a board. Spread a thin layer of refried beans in the center, about the size of your tostada shell.
Add the meat and cheese: Spoon seasoned beef over the beans.
Top with shredded cheese and, if using, a spoonful of queso for extra melt.
Layer the crunch: Place a tostada shell directly on top. This is your crunch layer and helps hold the shape.
Add cool toppings: Spread a little sour cream over the tostada shell. Add shredded lettuce, tomatoes, onions, avocado or guac, and a few drops of hot sauce.
Keep the toppings in a compact mound.
Seal it: If your flour tortilla is smaller than needed, cut a small circle from an extra tortilla to act as a “lid” over the fillings. Fold the edges of the main tortilla up and over the center in overlapping pleats until fully sealed.
Oil lightly: Spray or brush both sides with a little oil. This ensures a golden, crispy exterior.
Air fry: Preheat the air fryer to 375°F (190°C) for 3 minutes.
Place the crunch wrap seam side down in the basket. Air fry for 5–7 minutes, flip, then cook another 3–5 minutes until crisp and browned. Work in batches if needed.
Rest and slice: Let it sit 1 minute to set.
Slice in halves or quarters. Serve with salsa, extra sour cream, or hot sauce.
