In a large skillet over medium heat, add 1 pound of ground beef. Cook for about 8–10 minutes until browned and no longer pink. Add taco seasoning and a splash of water, stirring to combine.

While the beef is simmering, heat 4 flour tortillas in a dry skillet over low heat for about 30 seconds on each side, or until warm.

On each warmed tortilla, layer about 1/2 cup of cooked white rice, the seasoned beef mixture, drizzle nacho cheese sauce, add a dollop of sour cream and a dash of chipotle sauce. Sprinkle with shredded cheddar and mozzarella cheese before folding the tortilla.

In the same skillet, heat 1 tablespoon of butter or oil over medium heat. Place the assembled burrito seam-side down and grill until crispy and golden brown.

Remove the burrito from the skillet, slice in half, and serve with a side of guacamole or extra chipotle sauce for dipping.