Begin by browning 1 pound of ground beef in a large skillet over medium heat for 8–10 minutes. Break apart the meat until no longer pink. Drain excess grease, add taco seasoning and water, and simmer for 5 minutes.

Prepare 4 large flour tortillas by warming them gently in a dry skillet over low heat for 30-60 seconds on each side or microwave for about 10-15 seconds.

On each tortilla, layer in the following order: cooked white rice, seasoned ground beef, nacho cheese sauce, chipotle sauce, sour cream, shredded cheddar, and mozzarella cheese.

Heat a clean skillet over medium heat and add butter or oil. Melt 2 tablespoons of shredded cheese on the skillet, then place the burrito seam-side down on top. Cook for 3–4 minutes until the bottom crisps up.

Carefully flip the burrito and cook for an additional 3–4 minutes until the other side is golden brown and crispy.

Remove the burrito from the skillet and let it rest for a minute before slicing in half. Serve with your favorite dipping sauces.