Begin by browning the ground beef in a skillet over medium heat for about 8–10 minutes until fully cooked. Drain any excess grease, then add taco seasoning and a splash of water. Simmer for 5 minutes until the mixture thickens and becomes fragrant.

While the beef is simmering, warm the flour tortillas. Heat a dry skillet over low heat and gently warm each tortilla for about 30 seconds on each side.

On a flat surface, lay out the warmed tortilla. Add a scoop of cooked white rice, followed by the seasoned beef, nacho cheese sauce, chipotle sauce, sour cream, and sprinkle with shredded cheddar and mozzarella.

Carefully fold in the sides of the tortilla and roll from the bottom up to enclose the filling tightly.

Heat a skillet over medium-high heat and add a little butter or oil to coat the bottom. Place the burrito seam-side down in the skillet and sprinkle some shredded cheese on top. Grill for about 3–4 minutes until the bottom is golden brown.

Carefully flip the burrito using a spatula and grill the other side for another 3–4 minutes, adding more cheese if desired.

Remove the grilled burrito from the skillet and let it cool for a minute before slicing in half. Serve with your favorite salsa or guacamole.