Start by browning the ground beef in a skillet over medium heat for about 8–10 minutes, breaking it apart as it cooks until it’s no longer pink. Drain excess grease, sprinkle in taco seasoning, and add water. Stir and simmer for another 5 minutes.

Heat the large flour tortillas to make them pliable in a dry skillet over medium heat for about 30 seconds on each side or microwave for 20-30 seconds.

Lay a warmed tortilla flat, adding a scoop of cooked rice, seasoned beef, nacho cheese sauce, chipotle sauce, sour cream, and sprinkle cheeses.

Fold in the sides of the tortilla and roll tightly from the bottom to the top, sealing in the filling.

Preheat a skillet and add butter or oil. Sprinkle shredded cheese in the skillet, place the burrito seam-side down into melted cheese, and cook for 3–4 minutes until golden, then flip and grill again for another 3–4 minutes.

Remove the burrito and let it cool for a minute, then slice diagonally to reveal the filling.