Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned — about 6–8 minutes.

Sprinkle the taco seasoning over the beef and add 2–3 tablespoons of water. Stir and simmer for 2–3 minutes. Drain any excess fat and return the pan to low heat to keep warm.

Warm the cooked rice in the microwave or a small pan, then fluff with a fork.

Lay one tortilla on a clean surface. In the center, spread 1/4 cup nacho cheese sauce. Top with 1/2 cup rice, a portion of the seasoned beef, 2 tablespoons sour cream, a drizzle of chipotle sauce, and a mix of 1/4 cup cheddar and 1/4 cup mozzarella.

Fold the sides over the filling, then roll tightly from the bottom to form a sealed burrito.

Heat a clean skillet over medium. Add 1/2 tablespoon butter or oil. Place the burrito seam-side down and press gently with a spatula. Cook 2–3 minutes per side until golden brown and the cheese inside is melted.

Repeat with remaining burritos.

Let each burrito rest for 1 minute, slice in half on the bias, and serve hot.