In a large skillet over medium heat, brown the ground beef for about 8–10 minutes until fully cooked and no longer pink. Drain any excess grease, then sprinkle in taco seasoning and add ¼ cup of water. Let the mixture simmer for 5 minutes, stirring occasionally until thickened and aromatic.

Warm the large flour tortillas in a dry skillet over medium-low heat or microwave them for about 20 seconds to ensure they are pliable for rolling.

Lay a warm tortilla flat on a clean surface. Add a scoop of the seasoned beef mixture, followed by cooked white rice, nacho cheese sauce, a drizzle of chipotle sauce, a dollop of sour cream, and a blend of shredded cheddar and mozzarella cheese.

Heat a clean skillet over medium heat and sprinkle 2 tablespoons of shredded cheese onto the skillet's surface. Place the assembled burrito seam-side down on top of the melting cheese. Grill for about 3–4 minutes until the bottom is golden and crispy, then flip and grill the other side for another 3–4 minutes.

Remove the Easy Grilled Cheese Burrito from the skillet and let it rest for a minute. Slice it in half diagonally and serve hot with additional chipotle sauce or salsa.