In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 4 ounces of cream cheese and ½ cup of heavy whipping cream until smooth. Add 1 cup of shredded cheddar cheese, stirring until melted, about 3-5 minutes.

In a skillet, heat over medium-high heat and add 1 pound of ground beef, cooking for about 5-7 minutes until browned. Drain excess fat and add 1 tablespoon of taco seasoning.

In a separate pan, heat 1 tablespoon of olive oil. Fry one low-carb tortilla for 30-45 seconds until golden brown. Flip and fry the other side.

On the crispy tortilla, layer ¼ of the cooked ground beef, drizzle with cheese sauce, place a smaller tortilla, add sour cream, lettuce, tomatoes, and cheddar cheese.

Fold edges of the larger tortilla over the filling. Place seam-side down in the skillet and cook for about 3-4 minutes until golden. Flip and fry the other side for an additional 2-3 minutes.

Once golden and crispy, let rest for a minute, cut in half, and top with cilantro and jalapeño slices.