Heat a skillet over medium heat. Add the ground beef and break it into small pieces. Cook 8 to 10 minutes, stirring occasionally, until there's no pink.

Carefully drain excess grease, then return the skillet to medium. Sprinkle in the taco seasoning and add 1/4 cup water. Stir and simmer 3 to 5 minutes until the mixture thickens and coats the beef.

Warm the tortillas briefly in a skillet or the microwave for 10 to 15 seconds. They will be more pliable and easier to roll.

Lay a warmed tortilla flat. Spoon 1/4 cup cooked rice into the center. Add a generous portion of the seasoned beef. Drizzle with nacho cheese and chipotle sauce. Dot with sour cream. Sprinkle a little cheddar and mozzarella over the top.

Fold the short sides inward, then roll the tortilla tightly to form a burrito. Tuck the seam under to seal.

Wipe the skillet clean and return it to medium heat. Sprinkle about 2 tablespoons of shredded cheese in the skillet. Place the burrito seam-side down onto that cheese patch. Press lightly with a spatula and cook 3 to 4 minutes, until the bottom is golden and the cheese is crisp. Flip and cook the other side for 3 to 4 minutes.

Transfer to a cutting board and rest 1 minute before slicing so the filling sets.