In a large skillet, heat over medium heat and add the ground beef. Brown it for about 8–10 minutes, breaking it apart with a spatula until fully cooked. Drain any excess grease, then stir in the taco seasoning along with ¼ cup of water. Let it simmer for 5 minutes.

In a separate skillet over low heat or in the microwave, warm the tortillas for about 15-20 seconds until they’re pliable and soft. Keep them covered with a clean towel while you prepare your filling.

Lay one warm tortilla flat on a clean surface. Layer with cooked rice, seasoned beef mixture, nacho cheese, chipotle sauce, sour cream, and shredded cheeses.

Fold in the sides of the tortilla and tightly roll it away from you, securing all the fillings inside. Repeat for the remaining tortillas.

In the same skillet, add 2 tablespoons of shredded cheese, allowing it to melt. Place the burrito seam-side down onto the melted cheese. Grill for about 3–4 minutes until golden and crispy, then flip and repeat on the other side.

Remove the burrito, let it cool for a minute, slice it diagonally, and serve with your favorite salsas or dips.