In a large skillet over medium heat, add 1 pound of ground beef, breaking it apart with a spatula. Cook for about 6-8 minutes, stirring occasionally, until the beef is fully browned with no pink remaining. Drain any excess fat.

Sprinkle 2 tablespoons of taco seasoning over the browned beef, adding a splash of water to help the seasoning adhere. Stir to combine, and allow it to simmer for 2-3 minutes.

While the beef is simmering, cook 1 cup of white rice according to package instructions. Once it’s tender, fluff it with a fork and set aside.

Take 4 large flour tortillas and lay them flat on a clean surface. In the center of each tortilla, layer on the cooked rice, beef mixture, 1 cup of shredded cheddar cheese, and drizzles of 1/2 cup nacho cheese sauce. Top with a dollop of 1/2 cup sour cream.

Carefully fold in the sides of the tortillas over the filling, then roll them up tightly from the bottom.

Heat the skillet over medium heat and place the burritos seam-side down. Cook for 2-3 minutes on each side until golden brown and crispy.

Once the burritos are beautifully toasted, remove them from the skillet and let them cool slightly. Pair with your favorite toppings or dipping sauces.