In a large skillet over medium heat, add the lean ground beef. Cook while breaking it into small chunks until fully browned, about 5 minutes.

Stir in the taco seasoning and water, mixing well to incorporate all flavors. Allow the mixture to simmer for 5-10 minutes until thickened slightly.

Wrap tortillas in a damp paper towel and microwave for 15-20 seconds to make them pliable.

Spoon the beef mixture onto each tortilla, sprinkle with shredded cheese and fresh pico de gallo, tuck in the sides, and roll tightly.

Wrap each taco in a damp paper towel again and microwave for an additional 15 seconds to melt the cheese.

Enjoy the Beef Meximelt Cheesy Tacos warm.