In a large skillet over medium heat, add 1 pound of ground beef. Cook for about 6-8 minutes, breaking it apart with a spatula until it is no longer pink and starting to brown. Drain any excess fat from the skillet.

Stir in 1 packet of taco seasoning along with a splash of water—about ¼ cup. Continue cooking for an additional 3-4 minutes, stirring until the seasoning is well incorporated and the mixture thickens.

In a large mixing bowl, combine the seasoned beef with 1 cup of warm cooked rice. Mix everything together thoroughly.

Lay a large flour tortilla flat on a clean surface. Evenly spread a generous amount of the beef and rice mixture along the center of the tortilla, leaving a few inches clear at each end for rolling.

Sprinkle a handful of shredded cheddar cheese over the beef and rice mixture, followed by a drizzle of nacho cheese sauce and a dollop of sour cream.

Carefully fold in the sides of the tortilla, then start rolling from the bottom, tucking it tightly around the filling.

Heat a skillet over medium-high heat, lightly greasing it. Place the burrito seam-side down and grill for about 2-3 minutes until golden brown and crispy. Flip it carefully and toast the other side for another 2-3 minutes.