Heat a skillet over medium high. Add the ground meat and break it up with a spoon. Cook until no pink remains, about 6 to 8 minutes. Drain any excess fat, then return the pan to the heat.

Sprinkle the taco seasoning over the meat and add a splash of water. Stir, let it simmer briefly so the seasoning clings to the meat, then remove from heat and let cool a few minutes.

In a large bowl, combine the cooked rice, sour cream, nacho cheese sauce, and chipotle sauce. Stir until smooth and well blended.

Fold the seasoned meat into the rice mixture until evenly distributed. Taste and adjust seasoning if needed.

Lay a tortilla flat and sprinkle a thin layer of cheddar across the center. Spoon one quarter of the beef rice mixture onto the cheese. Add another light sprinkle of cheese over the filling.

Fold the sides in, then roll the tortilla to form a burrito.

Heat a clean skillet or griddle over medium low. Brush each burrito with butter or oil. Place seam side down and cook until golden, about 3 to 4 minutes per side, pressing gently so the tortilla seals and the cheese melts inside.

Transfer to a cutting board, let rest for 1 minute, then slice and serve with your favorite dips or a crisp salad.