Add the ground beef to a large skillet over medium heat and crumble the beef as it cooks. Drain fat from beef once cooked through.
Add the taco seasoning to the beef along with ¼ cup of water and stir well to combine. Cook over low heat for 5-10 minutes or until most of the liquid has evaporated.
Microwave the tortillas for 15-20 seconds to make them pliable and easy to work with.
Lay one tortilla out on a baking sheet and spread 2 tablespoons of warm nacho cheese in the center. Top with a tostada shell. Spread the tostada with 2 tablespoons of sour cream and then top with a spoonful of beef, lettuce, tomatoes, and ¼ cup of shredded cheese.
Repeat with the remaining tostadas.
Fold the edges of the tortilla up and over the center, working your way all the way around the tortilla until it is fully enclosed. Spritz with oil spray.
Place seam side down in your air fryer basket and spritz the top with oil spray.
Cook at 380 degrees for 3-4 minutes or until lightly toasted.
Place in a 250 degree oven on a baking sheet to keep warm while making the rest of the crunchwrap supremes.
Serve hot.
Notes
Don't overstuff the shells or you won't be able to close the tortilla.You'll likely have leftover taco meat. It'll keep in the fridge, tightly covered, for 4-5 days.