Copycat Taco Bell Grilled Cheese Burrito

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef; cook until browned, 6-8 minutes, breaking it up with a wooden spoon as it cooks. Drain off excess grease. In a small bowl, combine water and taco seasoning; stir into the cooked meat. Reduce heat to low; simmer until thickened, 9-10 minutes, stirring occasionally.
2. Meanwhile, cook the Spanish rice according to package directions; set aside. Warm the nacho cheese sauce according to package directions; set aside.
3. To assemble the burritos, arrange flour tortillas on a flat surface. Spread 1/2 tablespoon chipotle sauce down the center of each tortilla. Top each with 1/4 cup cooked rice and 1/4 cup taco meat. Drizzle each with 1/2 tablespoon nacho cheese sauce and 2 teaspoons sour cream. Sprinkle each with a few tablespoons shredded cheese and crushed tortilla strips. Fold the sides and ends of the tortillas over the filling. Roll until sealed; tuck in the sides.
4. Working in batches, in a large nonstick skillet over medium heat, arrange about 3-4 tablespoons shredded cheese in a line down the center of the pan, the same length as the burrito. Place a burrito on the cheese, seam-side down. Once the cheese is bubbly, carefully flip the burrito over. Cook until the bottom is browned, 2-3 minutes. Repeat with the remaining burritos.
5. Serve with extra chipotle sauce, nacho cheese sauce and sour cream, if desired.