Step 1: Heat a large skillet over medium heat. Add 1 pound of ground beef and cook, breaking it apart with a spatula, until no pink remains—about 6 to 8 minutes. Drain any excess fat into a heat-proof container, then return the skillet to the stove.
Step 2: Sprinkle in one packet of taco seasoning, then pour in ½ cup of water. Stir to combine, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 4 to 5 minutes, or until most of the liquid has evaporated and the beef is evenly coated with seasoning.
Step 3: While the beef simmers, warm your tortillas so they’re soft and flexible. You can microwave them, wrapped in a damp paper towel, for about 20 seconds, or toast them briefly in a dry skillet—30 seconds per side—until they’re warm and pliable. This step prevents cracking when you roll.
Step 4: Lay out your warmed tortillas on a clean countertop or cutting board. Spoon 2 to 3 tablespoons of nacho cheese sauce down the center of each tortilla, creating a creamy layer.
Step 5: On top of the nacho cheese stripe, add about ¼ cup of shredded lettuce and a few tablespoons of diced tomato. If you’re including black beans, sprinkle on 2 to 3 tablespoons now.
Step 6: Scatter roughly 2 tablespoons of crushed tortilla chips over the lettuce and beans. If desired, dollop on sour cream, sliced jalapeños, or drizzle with your favorite hot sauce.
Step 7: Fold the bottom edge of the tortilla up over the filling, then fold in the sides and continue rolling tightly, burrito-style. A snug roll prevents the fillings from spilling out.
Step 8: For immediate enjoyment, place each wrap seam-side down on a platter. If you’re prepping lunches, wrap each tightly in foil or parchment paper.