Brown 1 pound of ground beef in a skillet over medium heat for about 8–10 minutes, breaking it up. Drain excess grease and stir in taco seasoning with 1/4 cup of water. Simmer for 5 minutes.

Warm 4 flour tortillas in a dry skillet over low heat or microwave for 30 seconds until pliable.

Layer a warm tortilla with cooked rice, seasoned beef, 1/4 cup nacho cheese sauce, chipotle sauce, sour cream, and sprinkle with cheddar and mozzarella cheese.

Preheat skillet, add butter or oil, place burrito seam-side down, sprinkle shredded cheese on the outside, and grill for 3–4 minutes until golden brown. Flip and repeat.

Remove finished burrito, let cool for a minute, then cut in half to reveal gooey interior. Store leftovers in an airtight container for up to 3 days.