In a skillet over medium heat, add the ground beef. Cook for 8-10 minutes, breaking it apart with a spatula, until browned and no longer pink. Drain any excess grease, then stir in taco seasoning and ¼ cup of water. Let it simmer for another 5 minutes.

To ensure flexibility and prevent tearing, warm the large flour tortillas in a dry skillet over medium-low heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for about 15-20 seconds.

Lay a warm tortilla flat on a clean surface. Begin layering it with prepared white rice, followed by the seasoned beef mixture, a drizzle of nacho cheese sauce, and chipotle sauce. Add a dollop of sour cream and sprinkle with shredded cheddar and mozzarella cheese.

Starting from one side, fold the edges of the tortilla inwards and then roll it tightly from the filled end towards the open side. Tuck in the sides as you go to secure the filling.

Heat a non-stick skillet over medium-high heat and sprinkle 2 tablespoons of shredded cheese on the bottom. Place the burrito seam-side down onto the melted cheese and grill for 3-4 minutes, or until the cheese forms a crispy crust.

Once grilled to perfection, remove the burrito from the skillet and let it rest for a minute. Slice it in half to reveal the gooey, cheesy interior.