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

Warm tortillas in a dry skillet over low heat or microwave for about 20 seconds until pliable.

Lay out each tortilla and layer rice, seasoned beef, nacho cheese, sour cream, chipotle sauce, and both cheeses. Tightly wrap each tortilla.

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

Remove from skillet, cool slightly, slice in half, and serve with extra chipotle sauce or guacamole.