Cook the ground beef in a large skillet over medium-high heat for 6 to 7 minutes until no pink remains. Drain the fat, return to medium heat, add the taco seasoning and water, and simmer for 3 to 4 minutes until absorbed.

Warm each flour tortilla in a dry skillet for 20 to 30 seconds per side. Heat the nacho cheese sauce in a small saucepan over low heat until pourable.

Lay a tortilla flat and layer 2 tablespoons sour cream, a quarter of the beef, 2 tablespoons shredded cheddar, 3 tablespoons nacho cheese sauce, and 1/2 cup Fritos down the center. Press the Fritos gently into the filling before folding.

Fold in the sides and roll the burrito up tightly. Toast seam-side down in the skillet over medium heat for 1 to 2 minutes per side until golden. Repeat with remaining burritos.

Slice each burrito in half diagonally, place cut-side up on a plate, drizzle with extra nacho cheese sauce, and scatter a few Fritos on top.