In a large skillet, heat over medium-high heat and add one pound of ground beef. Cook for about 7-10 minutes, or until browned.

Stir in your favorite taco seasoning and add a splash of water. Allow it to simmer for 5 minutes.

In a large mixing bowl, combine the seasoned beef, warm cooked rice, shredded cheddar cheese, and nacho cheese sauce. Fold gently to mix.

Lay a tortilla flat and spoon a portion of the filling onto the lower center. Add sour cream if desired, tuck in the sides, and roll tightly.

Heat a skillet, add oil, and toast the burrito seam-side down for 2-3 minutes until golden brown. Flip and toast the other side.

Let the burrito rest for a minute before cutting in half. Serve with optional toppings.