In a skillet over medium heat, brown the ground beef for about 8–10 minutes. Drain excess grease, then add taco seasoning and ¼ cup of water. Simmer for 5 minutes.

Warm the flour tortillas in a dry skillet for about 30 seconds on each side or in the microwave for 20 seconds.

On each warm tortilla, layer a scoop of cooked rice, seasoned beef, nacho cheese sauce, and chipotle sauce. Top with sour cream, cheddar, and mozzarella cheese. Fold edges and roll tightly.

In a non-stick skillet over medium heat, melt butter or oil. Sprinkle shredded cheese into the skillet, place the burrito seam-side down, and grill for 3–4 minutes until golden brown. Flip and grill the other side.

Remove from the skillet and cut in half. Serve warm with salsa or guacamole.