Cook the Ground Beef: In a large skillet over medium heat, brown the ground beef, breaking it up with a spatula, about 5-7 minutes. Drain excess fat. Add taco seasoning and 1/2 cup water, stir, and simmer for 2 minutes. Set aside.
Warm the Tortillas: Heat tortillas in a dry skillet or microwave (wrap in a damp paper towel and heat for 20 seconds) to make them pliable.
Prepare the Nacho Cheese: Warm nacho cheese sauce in a saucepan over low heat or microwave in 15-second bursts, stirring until smooth. For homemade, melt 2.5 cups of cheddar with 1/2 cup milk and 2 tsp of cornstarch over low heat.
Assemble the Wraps: Spread 1/4 cup nacho cheese down the center of each tortilla. Add 1/4 cup seasoned beef, shredded lettuce, diced tomatoes, a dollop of sour cream, salsa, and jalapeños (if using). Top with a pinch of shredded cheddar.
Wrap It Up: Fold the bottom of the tortilla over the filling, fold in the sides, and roll tightly to close. Repeat for remaining wraps.
Optional—Grill the Wraps: Place wraps seam-side down in a hot skillet and cook for 1-2 minutes per side until golden. Serve immediately.
