In a large skillet, heat over medium heat and add the ground beef. Sauté for about 5-7 minutes until fully browned and no longer pink. Drain any excess fat.

Add taco seasoning and a splash of water to the browned beef. Mix well and let simmer for 2-3 minutes, allowing the flavors to meld.

Cook white rice according to package instructions; remove from heat and let it sit.

Lay out tortillas and add a spoonful of rice to the center of each. Layer seasoned beef, shredded cheese, nacho cheese sauce, and sour cream.

Fold the sides of the tortillas over the filling, then roll tightly. Place them seam-side down on a plate.

Heat a non-stick skillet and toast each burrito seam-side down for 2-3 minutes until golden brown. Flip and toast for another 2-3 minutes.

Serve warm, optionally topped with green onions or jalapeños.