In a large skillet, heat over medium heat and add the ground beef. Cook for about 8–10 minutes, stirring occasionally until browned. Drain excess grease, then sprinkle in taco seasoning with an equal amount of water. Let it simmer for 5 minutes, stirring occasionally, until well combined and fragrant.

While the beef is simmering, warm your large flour tortillas in a dry skillet over low heat for about 30 seconds on each side, or microwave for about 10-15 seconds until flexible.

Lay one warmed tortilla flat, add a scoop of cooked white rice, then the seasoned beef, a generous drizzle of nacho cheese sauce, a dollop of sour cream, and a swirl of chipotle sauce. Sprinkle a mix of shredded cheddar and mozzarella cheeses on top.

Heat a clean skillet over medium heat and add a little butter or oil. Sprinkle some shredded cheese directly into the skillet and place the burrito seam-side down onto the cheese. Grill for about 3-4 minutes until the bottom is golden and the cheese is melted.

Carefully flip the burrito using a spatula, adding more cheese to the skillet if desired. Cook the other side for an additional 3-4 minutes until it turns golden brown and crispy.

Once both sides are grilled to perfection, remove the burrito from the skillet and cut it in half for presentation. Serve immediately with salsa, guacamole, or sour cream.