In a skillet over medium heat, brown the ground beef for about 8–10 minutes until no longer pink. Drain excess grease, add taco seasoning and water, and simmer for 5 minutes.

Warm tortillas in a dry skillet over low heat for about 30 seconds on each side, or microwave for 10–15 seconds until soft.

Layer each tortilla: scoop of rice, seasoned beef mixture, nacho cheese sauce, chipotle sauce, sour cream, and cheeses.

Preheat a skillet over medium heat, add butter or oil, and grill the burrito seam-side down for 3–4 minutes until golden.

Flip the burrito carefully and grill the other side for another 3–4 minutes until the cheese melts and the crust is crispy.

Remove the burrito, cool for a minute, slice in half, and serve hot with extra chipotle sauce or salsa.