Preheat the oven to 400°F (200°C).
Whisk the eggs and egg whites fluffy and continue to whisk with a hand mixer, preferably for a few minutes. Add cream cheese and continue to whisk until the batter is smooth.
Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk – some trial and error might be needed.
Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.
Bake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges. Carefully check the bottom side so that it doesn’t burn.
Bring the ground beef out of the refrigerator a while before frying. Cold ground beef will cool down the frying pan and the ground beef will be boiled and not fried. The latter tastes a lot better.
Place a large frying pan over medium high heat and heat up some oil. Add the ground beef and fry until cooked through.
Add the tex-mex seasoning and water and stir. Let simmer until most of the water is gone.