In a small saucepan over medium heat, melt butter. Add softened cream cheese and heavy cream. Whisk until smooth. Reduce heat to low and stir in shredded sharp cheddar until fully melted and glossy. Keep warm.

In a large skillet over medium-high heat, cook ground beef for 5–7 minutes until browned. Drain excess grease. Stir in taco seasoning and 2 tablespoons water. Simmer 3–5 minutes until thickened.

Heat olive oil in a clean skillet over medium heat. Lightly fry each low-carb tortilla for 1–2 minutes per side until lightly crisped. Drain on paper towels.

Place one tortilla flat. Add seasoned beef to the center, drizzle cheese sauce, sprinkle extra cheddar, add sour cream, lettuce, diced tomato, and optional jalapeños.

Fold edges toward the center, overlapping to fully enclose filling. Flip seam-side down. Cook in skillet over medium heat with slight pressure on top for 3–4 minutes per side until golden brown and crispy.

Remove from skillet and let rest for 1 minute. Slice in half, garnish with cilantro if desired, and serve immediately with extra sour cream.