In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, stir in the taco seasoning and the water.

Heat uncovered for 3-5 minutes until the flavors are combined.

Set aside.

Sauté onion in oil over medium heat in a large skillet. Cook until tender, about 5 minutes.

Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.

Reduce heat, cover and simmer 20 minutes, until the liquid has been absorbed.

Set aside.

Add all the ingredients to a small mixing bowl.  Whisk to combine all the ingredients.

Set aside.

Wrap the tortillas in damp paper towels and microwave them for 30 seconds until warmed.

Warm up the nacho cheese sauce in the microwave.

Spread nacho cheese sauce on 4 of the tortillas.  Leaving a 1 inch border on the outside of the tortillas.

Sprinkle the shredded cheese on top of the nacho cheese.

Top with the remaining tortillas and gently press down.

Spread the taco meat and rice on top of the 2nd tortilla.

Drizzle the chipotle sauce and sour cream on top.

Fold in the sides of the tortillas and roll them up like a burrito.

Heat a skillet over medium high heat and spread the olive oil onto the pan.

Cook each burrito for 2-3 minutes per side until golden brown.

Serve warm and enjoy!