Cook the 1 lb ground beef in a skillet over medium-high heat for 7 to 8 minutes until browned. Drain excess fat, then add the 3 tbsp taco seasoning, 1/3 cup water, and 1/2 tsp salt. Simmer for 2 to 3 minutes until absorbed.

Warm the refried beans in a small saucepan over medium-low heat for 4 minutes, stirring often. Warm the 1 cup nacho cheese sauce separately until pourable, about 2 minutes on low heat or in the microwave.

Heat a dry skillet over medium heat and warm each tortilla for 20 to 30 seconds per side until soft and flexible. Keep them stacked under a towel.

On each warm tortilla, spread 2 to 3 tbsp refried beans, then layer the seasoned beef, 2 to 3 tbsp nacho cheese sauce, a dollop of sour cream, and a handful of the 1 cup shredded Mexican blend cheese.

Fold in the sides, roll from the bottom up, and place seam-side down in a dry skillet over medium heat. Press with a spatula and cook for 1 to 2 minutes per side until golden and sealed. Slice in half and serve with the cross-section facing up.