Cook the Beef: In a large skillet, heat over medium heat and add the ground beef. Brown the meat for 8–10 minutes, breaking it up with a spatula until fully cooked and browned. Drain any excess grease, then sprinkle in the taco seasoning with ¼ cup water. Stir and let it simmer for 5 minutes until the mixture thickens.

Warm Tortillas: To ensure your large flour tortillas are pliable, warm them in a dry skillet over low heat for about 1 minute on each side. Alternatively, lightly microwave them for 20 seconds, covered with a damp paper towel.

Assemble the Burrito: Lay a warm tortilla flat on a clean surface. Layer fillings by adding cooked rice, seasoned beef, nacho cheese sauce, chipotle sauce, and top with sour cream, shredded cheddar, and mozzarella.

Grill the Burrito: Heat a clean skillet over medium heat and add 2 tablespoons of shredded cheese in the center. Place the assembled burrito seam-side down in the skillet. Grill for 3–4 minutes until the cheese melts and the underside is golden brown. Flip the burrito and grill the other side for an additional 3–4 minutes.

Serve and Enjoy: Once golden and crispy on both sides, remove from the skillet and let it rest for a minute. Slice in half and serve with salsa or guacamole.