In a skillet over medium heat, add the ground beef and cook for 8-10 minutes, breaking apart until browned. Drain excess grease, stir in taco seasoning and 1/4 cup of water. Let simmer for 5 minutes.

To warm tortillas, heat them in a dry skillet over medium heat for about 30 seconds per side or microwave for about 10-15 seconds.

Lay one tortilla on a clean surface and layer the filling: add rice, seasoned beef, nacho cheese sauce, chipotle sauce, sour cream, and shredded cheeses. Fold tightly into a burrito shape.

Preheat a skillet over medium heat and sprinkle 2 tablespoons of shredded cheese onto the pan. Place the burrito seam-side down and grill for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.