Cook ground beef in a pan over medium heat until browned and cooked through. Drain excess fat.
Warm the flour tortillas briefly to make them pliable.
To assemble each Crunchwrap, spread a layer of refried beans in the center of a tortilla.
Add a layer of seasoned ground beef over the beans.
Drizzle nacho cheese sauce over the beef.
Place a tostada shell on top of the cheese sauce for crunch.
Spread sour cream over the tostada shell.
Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
Fold the edges of the tortilla up and over the filling to form a hexagonal wrap, pinching edges to seal.
Heat a clean pan over medium heat and cook the Crunchwrap seam side down first.
Cook for 3-4 minutes on each side or until the tortilla is golden brown and crispy.
Serve immediately, placing the Crunchwrap flat on the plate to showcase the clean edges and visible layers.