In a large skillet, heat over medium-high heat and add the ground beef. Cook for about 8–10 minutes, browning the meat until fully cooked and no longer pink. Drain any excess grease, then stir in taco seasoning and ¼ cup of water. Let simmer for 5 minutes until the mixture thickens slightly and is well-coated in spices.

While the beef simmers, warm the flour tortillas to make them more pliable. You can do this by heating them in a dry skillet over low heat for about 30 seconds on each side or by wrapping them in a damp paper towel and microwaving for about 20 seconds.

Lay a warm tortilla flat on a clean surface and start assembling your Grilled Cheese Burrito. Add a scoop of cooked rice in the center, followed by the seasoned beef, a generous drizzle of nacho cheese sauce, a sprinkle of chipotle sauce, and a spoonful of sour cream. Finish with a mix of shredded cheddar and mozzarella cheese.

Preheat a skillet over medium heat and sprinkle about two tablespoons of shredded cheese directly onto the hot surface. Carefully place the burrito seam-side down on the cheese and cook for 3–4 minutes until the bottom is golden brown and the cheese has melted, forming a crispy crust.

Once the first side is golden and crispy, carefully flip the Grilled Cheese Burrito using a spatula. Let it grill for another 3–4 minutes on the other side until the cheese becomes gooey and creates a second crispy layer.

Once both sides are grilled to golden perfection, remove the burrito from the skillet. Let it sit for a minute before slicing in half to reveal the melty goodness inside. Serve warm with sides of salsa or guacamole.