In a large skillet, heat over medium heat and add 1 pound of ground beef. Cook for 8–10 minutes until browned, breaking it apart with a spoon. Drain excess grease, sprinkle in taco seasoning, and stir in a splash of water. Let it simmer for another 5 minutes.

Heat 4 flour tortillas in a dry skillet over medium-low heat or microwave them for about 30 seconds until soft and pliable.

On each warm tortilla, layer a scoop of cooked rice, the seasoned beef, nacho cheese sauce, sour cream, and chipotle sauce. Sprinkle with cheddar and mozzarella cheese, then fold and roll tightly to create the burrito.

Preheat a skillet over medium heat and add butter or oil. Once hot, place the burrito seam-side down and grill for 3–4 minutes until golden and crispy. Flip and grill the other side for another 3–4 minutes.

Remove from skillet once both sides are crispy. Let it cool for a minute before slicing in half to serve warm with chipotle sauce or guacamole.