In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease and stir in chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Simmer for 2-3 minutes.

Warm the flour tortillas slightly to make them more flexible. Spread a layer of nacho cheese sauce in the center of each tortilla. Divide the seasoned beef evenly among the tortillas. Sprinkle shredded cheddar cheese and crushed tortilla chips on top. Add diced tomatoes and jalapeños if desired.

Fold the sides of each tortilla inward, then roll tightly into a wrap. Place the wraps seam-side down in a heated skillet over medium heat and cook for 1-2 minutes per side until golden brown and crispy.

Serve warm with sour cream or extra nacho cheese for dipping.