Heat a large skillet over medium-high. Add the ground beef and break it up. Cook until no pink remains, about 6–8 minutes. Drain excess fat if there’s a lot.

Sprinkle the taco seasoning over the browned beef, add 1/2 cup water, stir, then reduce heat to medium-low. Simmer until the mixture thickens, 2–3 minutes. Stir in diced green chiles now if using.

Prepare the cheese: microwave 1/2 cup nacho cheese sauce for 20 seconds and stir, or toss 1 cup shredded cheddar with 2 tablespoons milk to loosen for better melting.

Warm the tortillas so they’re pliable: 20 seconds per tortilla in the microwave or 30 seconds per side in a dry skillet. Warm tortillas fold without splitting.

Spoon about 1/4 of the beef mixture down the center of each tortilla. Top with your cheese choice and any optional toppings. Fold the bottom up, then fold each side in to form a burrito.

In a clean skillet, heat 1 tablespoon oil or butter over medium. Place the burrito seam-side down and cook 1–2 minutes per side until golden brown and sealed. Press gently with a spatula for even contact.

Slice and serve immediately. For a hands-off finish, place assembled burritos seam-side down on a baking sheet and bake at 375°F (190°C) for 8–10 minutes until heated through and slightly crisp.