In a large skillet over medium heat, add 1 pound of ground beef, breaking it apart with a spatula as it cooks. Sauté for about 5-7 minutes until browned and cooked through, draining any excess grease. Next, sprinkle in a packet of taco seasoning and ¼ cup of water, stirring well to combine. Let it simmer for 5 minutes until the beef is coated in delicious flavor.

While the beef simmers, warm the tortillas to enhance their flexibility. You can do this in a dry skillet over low heat for about 1-2 minutes per side or by microwaving them for 15-30 seconds until just softened.

Lay one tortilla flat on a plate and begin layering the fillings. Start with a generous scoop of cooked rice, followed by the seasoned beef, drizzle with nacho cheese sauce, and a dollop of chipotle sauce. Lastly, add a few dollops of sour cream and top with a blend of shredded cheddar and mozzarella cheese.

Heat a clean skillet over medium heat and sprinkle 2 tablespoons of shredded cheese onto the pan as a cheesy base. Carefully place the burrito seam-side down in the skillet. Cook for about 3-4 minutes until the cheese has melted and the bottom is golden brown and crispy.

After the first side is beautifully crisp, use a spatula to gently flip the burrito. Cook for an additional 3-4 minutes until the second side is equally golden and the cheese forms a delicious crust.