Cook 390 g ground beef in a skillet over medium heat. Add the taco-seasoning packet according to its directions and cook until the beef reaches 160°F (71°C). Divide into three equal portions.

Set out three large tortillas. Spread 20 g nacho cheese in the center of each, then add one portion of beef.

Divide the diced onion, tomato and cilantro among the three wraps. Break each hard taco shell in half and place both halves on top of the filling in one wrap.

Place one mini tortilla on each mound of filling. Fold the edges of the large tortilla tightly over the mini tortilla to close each wrap.

Place the wraps seam-side down in a skillet over medium heat. Toast until the folds hold and both sides are browned and crisp, turning carefully.

Serve each wrap with 25 g Greek yogurt and Taco Bell hot sauce to taste.