Heat a medium skillet over medium-high heat and add the ground beef, breaking it up with a spatula. Cook for about 8-10 minutes until browned and no longer pink. Drain excess fat.

Stir in taco seasoning and 1/4 cup of water, mixing thoroughly. Let it simmer for 3–5 minutes until the sauce thickens.

Mix the cooked rice with the seasoned beef until well incorporated, about 1–2 minutes.

Lay a flour tortilla flat and spoon the beef and rice mixture into the center, leaving space around the edges.

Top with shredded cheddar cheese, nacho cheese sauce, and sour cream for a colorful display.

Fold in the sides of the tortilla and roll it up from the bottom to the top, tucking in the filling.

Heat a non-stick skillet over medium heat and place the burrito seam-side down. Cook for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes.

Remove the burrito from the skillet, cut in half, and serve hot with optional toppings.