In a large skillet, brown ground beef; drain excess fat from pan.
Add water and taco seasoning.
Mash meat to fine crumbles.
Bring mixture to a gentle boil; simmer 5 to 10 minutes until saucy.
Remove from heat.
Wrap tortillas in damp paper towel and microwave 15 to 20 seconds to soften.
Fill each tortilla with meat, cheese and pico de gallo.
Tuck in the ends and roll like a burrito.
Wrap each meximelt with a damp paper towel and microwave for 15 seconds; this melts the cheese and gives the tortilla that slightly steamed quality.
Serve hot.
