Heat a skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook until it is browned and no longer pink.

If there’s a lot of grease, drain most of it but leave a tiny bit for flavor.

Add taco seasoning and water, stir, and let it simmer for a couple of minutes until glossy.

In a separate bowl, mix sour cream, chipotle sauce, and jalapeño juice to make the chipotle cream sauce.

Prepare the rice by mixing with salsa, cumin, garlic powder, and salt in a pan for a couple of minutes.

Warm the tortillas for about 10-15 seconds to make them pliable.

Layer the ingredients in the following order: chipotle cream sauce, seasoned beef, cooked rice, nacho cheese sauce, red tortilla strips, and a handful of shredded cheese.

Fold the sides of the tortilla and roll it tightly.

In a nonstick skillet, sprinkle a thin layer of shredded cheese. When it starts to melt, add the burrito seam-side down.

Cook until the cheese is deep golden, then roll to coat another side.