1. Begin by heating a large skillet over medium-high heat. Add the ground beef and break it into smaller pieces while stirring frequently until the beef is browned and cooked through, approximately 5 to 7 minutes.
2. Drain the excess fat from the skillet and return the beef to heat. Add a teaspoon of taco seasoning (or more if preferred) and stir thoroughly to coat the beef evenly.
3. Stir in the nacho cheese sauce with the seasoned beef until it is fully incorporated. Add the drained Rotel and let the mixture simmer for a few minutes, stirring occasionally.
4. While the beef mixture is simmering, prepare the additional ingredients. Chop the lettuce, dice the tomatoes and onions, grate the cheddar cheese, and chop the bell peppers. Arrange each ingredient in small bowls for easy assembly.
5. Warm each tortilla using a nonstick pan or microwave for a few seconds on each side to make them pliable and easier to fold.
6. Place a tortilla flat on your work surface. Spread a spoonful of the nacho cheese beef mixture down the center of the tortilla. Add toppings such as shredded lettuce, diced tomatoes, onions, chopped bell peppers, shredded cheddar cheese, and a dollop of sour cream.
7. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to secure the fillings. Repeat this process for the remaining tortillas and fillings.
8. Serve the Nacho Cheese Beef Wrap immediately while warm, or store leftover wraps by wrapping tightly in foil or plastic wrap and refrigerating.
9. To reheat leftovers, use a lightly oiled skillet over low heat to warm the wrap evenly while keeping the exterior crispy. Avoid microwaving to maintain the texture.
10. If you want to freeze the wraps, wrap each one tightly in plastic wrap followed by aluminum foil and label them with the date. Store them in the freezer for up to three months.

Enjoy your delicious Nacho Cheese Beef Wrap!