Prep all vegetables per instructions above.

Heat a large non-stick skillet over medium heat. Once hot, add the ground beef and taco seasoning, breaking up the beef with a wooden spoon. Cook until no longer pink. Taste and add more seasoning or salt as needed. Add about 2 tablespoons of water and bring to a low simmer until most of the water evaporates and distributes the flavors evenly. Set aside.

Set a non-stick pan over medium heat. While the pan is heating, build the crunch wraps.

Spread refried beans (if using) in the center of a large flour tortilla. Evenly sprinkle the cheese and then ground beef into the center. Place a tostada on top. Then top with sour cream, lettuce, avocado, and tomato. Tightly fold the edges of the tortilla toward the center, creating pleats. Invert the crunch wraps so pleats are on the bottom and they stay together.

Cook the Crunchwraps: Add half the oil to the pan. Transfer the Crunchwrap to the pan pleat-side down. Cook until golden brown on one side and then carefully flip and cook the other side until golden brown. Repeat with remaining Crunchwrap(s).

Serve: Transfer Crunchwraps to a cutting board, cut in half, and drizzle with hot sauce (if using). Enjoy with beverage.