In a large skillet over medium heat, add the ground beef and cook for about 5-7 minutes until browned and fully cooked, breaking it apart with a spatula as it cooks. Drain any excess fat.

Sprinkle taco seasoning over the beef and add a splash of water. Stir and let it simmer for 2-3 minutes until well-coated and fragrant.

Cook the white rice according to package instructions, usually about 10-15 minutes, then set aside to cool.

Lay a flour tortilla flat, layer with rice, seasoned beef, cheddar cheese, nacho cheese sauce, and sour cream.

Fold the sides of the tortilla inward and tightly roll it from the bottom to enclose the filling.

Heat a non-stick skillet over medium heat and toast the rolled burritos seam-side down for 2-3 minutes per side until golden brown.

Let burritos cool slightly before serving. Slice in half if desired and serve with optional toppings.