Cook the beef

• Heat a large pan and add the ground beef.
• Break it up with a spatula and cook until fully browned.
• Drain off the excess fat.

Season the beef

• Return the pan to the heat and stir in the taco seasoning packets.
• Add the water and mix until everything is well coated.
• Simmer briefly, then set aside.

Make the creamy cheese base

• In a large bowl, combine the Greek yogurt and red enchilada sauce.
• Stir in the shredded cheddar and the cheese wedges.

Combine the filling

• Add the hot seasoned beef to the bowl and mix until the cheese melts in.
• Chop the cilantro and fold it into the mixture.

Assemble the burritos

• Place a spoonful of filling on each tortilla.
• Fold in the sides and roll tightly.
• Wrap each burrito in foil.

Store

• Refrigerate the burritos for the week or freeze the ones you don't need.