Heat a large skillet over medium-high heat. Add ground beef and cook, breaking into crumbles, for 5 to 7 minutes until no pink remains. Drain excess grease. Add taco seasoning and water, stirring to combine. Simmer for 3 to 5 minutes until sauce thickens. Remove from heat.

Lay four tortillas on a work surface. In the center of each, layer ½ cup rice, a quarter of the seasoned beef, ¼ cup warmed nacho cheese sauce, dollops of sour cream and chipotle sauce, and a handful of tortilla strips.

Fold the left and right sides over the filling, then fold the bottom up and over, tucking tightly. Roll away from you, keeping everything compact. The seam should be on the bottom. Repeat with remaining tortillas.

Heat a non-stick skillet over medium heat. Sprinkle ¼ cup shredded cheese onto the skillet in a burrito-sized shape. Wait 30 to 45 seconds until cheese bubbles and starts to crisp around edges.

Place one burrito seam-side down directly onto the melting cheese. Press gently with a spatula or heavy skillet. Cook for 2 to 3 minutes without moving until cheese forms a crispy, golden crust stuck to the tortilla.

Optional: For cheese on both sides, lift burrito to check crust. If golden and crispy, sprinkle another ¼ cup cheese on skillet, flip burrito onto fresh cheese, and cook 2 to 3 more minutes.

Remove burrito and let rest 1 minute before slicing. Repeat grilling process with remaining burritos. Serve hot.