In a large skillet over medium heat, brown the ground beef for about 5-7 minutes until fully cooked. Drain excess grease, add taco seasoning and water, and simmer for 5 minutes.

Warm the flour tortillas in a dry skillet on low heat for about 30 seconds on each side or microwave for 15-20 seconds.

On each tortilla, layer with cooked rice, seasoned beef mixture, nacho cheese sauce, chipotle sauce, a dollop of sour cream, and sprinkle shredded cheddar and mozzarella cheeses.

Fold the sides of the tortilla and roll it tightly from the bottom to encapsulate all fillings. Ensure the seam is on the bottom.

Preheat a clean skillet over medium heat, add shredded cheese, then place the burrito seam-side down. Grill for 3-4 minutes until the cheese melts and becomes golden brown.

Carefully flip the burrito and cook the other side for an additional 3-4 minutes until golden brown and the cheese is bubbling.

Slice the burrito in half and serve warm, possibly with chipotle sauce or salsa.