Begin by heating a large skillet over medium-high heat. Add the ground beef, cooking for about 5–7 minutes until no pink remains.

Once the beef is fully browned, sprinkle in the taco seasoning and a splash of water. Stir well and let simmer for 2–3 minutes.

Add the cooked white rice and chipotle sauce to the skillet. Stir everything together and heat through for 1–2 minutes.

On a large flour tortilla, spread nacho cheese sauce and a dollop of sour cream. Layer the beef and rice mixture, then sprinkle cheddar and mozzarella cheese.

Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom to top, seam-side down.

In the same skillet, heat butter or oil over medium heat. Place burrito seam-side down, pressing down with a spatula. Cook for about 2–3 minutes until golden.

Carefully flip the burrito and cook the other side for another 2–3 minutes until golden brown and the cheese melts inside.

Once crispy, remove from the skillet and let rest on a cutting board. Slice in half and serve hot with condiments.