Heat a skillet over medium. Add the ground beef and break it into small pieces. Cook for 8–10 minutes until there’s no pink left. Drain excess grease.

Sprinkle taco seasoning over the beef. Add 1/4 cup water, stir, and simmer for 3–5 minutes until thickened.

Warm the tortillas briefly: 10–15 seconds in the microwave or a few seconds per side in a hot skillet.

Lay one tortilla flat. Spoon in 1/4 cup cooked rice, add seasoned beef, drizzle with nacho cheese, chipotle sauce, sour cream, and sprinkle cheese.

Fold the sides and roll the tortilla tightly. Tuck the seam underneath.

Clean the skillet, return to medium-low heat, and sprinkle about 2 tablespoons of shredded cheese onto the pan.

Place burrito seam-side down onto the cheese. Press lightly with a spatula, and cook for 3–4 minutes until golden. Flip and do the same for the other side.

Transfer burrito to a cutting board, let rest for 1 minute, then slice in half and serve hot.