In a skillet over medium heat, brown 1 pound of ground beef for about 8–10 minutes until fully cooked and no longer pink. Drain excess grease, then stir in taco seasoning along with ¼ cup of water. Simmer for an additional 5 minutes.

Heat a dry skillet over medium heat or wrap tortillas in a damp paper towel and microwave for 15–20 seconds until soft and pliable.

Lay a tortilla flat on a clean surface, layer it with a scoop of cooked rice, seasoned beef mixture, nacho cheese sauce, chipotle sauce, sour cream, shredded cheddar, and mozzarella. Fold in the sides and roll tightly.

Heat a clean skillet over medium heat, adding a little butter or oil. For an extra cheesy exterior, sprinkle 2 tablespoons of shredded cheese in the pan before placing the burrito seam-side down. Grill for about 3–4 minutes, press gently, then flip and repeat until golden brown and heated through.

Remove the grilled burrito from the skillet, let it sit for a minute, then slice in half. Serve with fresh salsa or guacamole.