In a large skillet over medium heat, brown 1 pound of ground beef for about 8-10 minutes, breaking it apart with a wooden spoon until no longer pink. Drain excess grease and stir in taco seasoning with a splash of water. Simmer for an additional 5 minutes, allowing the flavors to meld while the mixture thickens.

While the beef is cooking, prepare 4 flour tortillas. Warm them in a skillet over low heat for about 20 seconds on each side or microwave for 15-20 seconds until pliable. Keep the tortillas warm by covering them with a clean kitchen towel.

On each warmed tortilla, layer your fillings: start with 1/2 cup of cooked white rice, followed by the seasoned beef. Drizzle on some nacho cheese sauce, add a dollop of sour cream, and sprinkle with chipotle sauce to taste. Top with shredded cheddar and mozzarella cheese before folding the tortilla into a burrito shape.

In the same skillet, add a tablespoon of butter or oil over medium heat. Once melted and hot, place the assembled burrito seam-side down. Grill for about 3-4 minutes until golden brown and crispy, then flip to grill the other side for another 3-4 minutes.

Remove the burrito from the skillet, let cool for about a minute, then slice in half to reveal the cheesy goodness. Serve with extra chipotle sauce or guacamole.