Begin by preparing the pico de gallo to allow flavors to develop while cooking the meat. Combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently and set aside.

For the beef filling, combine all dry seasonings in a small bowl. Brown the ground chuck in a large nonstick skillet, breaking it up as it cooks. Drain excess grease, then add the seasoning mixture and water. Simmer on medium-low for 20 minutes until most liquid has evaporated but the meat remains moist.

To assemble, warm each tortilla in a medium skillet over medium heat for 30 seconds per side. Layer 2 tablespoons cheese, 3 tablespoons seasoned beef, and 1 tablespoon pico de gallo in the center, edge to edge. Fold tortillas in half and serve immediately while hot and the cheese is melty.