Brown ground beef in large skillet over medium-high heat, breaking it up with spatula as it cooks until no pink remains, about 6-8 minutes. Drain excess grease if needed. Add taco seasoning and water according to package directions. Simmer until liquid reduces and beef is well-coated, about 3-4 minutes. Stir in cooked rice and mix until combined and heated through. Remove from heat and let cool slightly.

Lay large flour tortilla flat on clean surface. Spread thin layer of sour cream down the center. Drizzle chipotle sauce over sour cream. Add generous handful of shredded cheddar and mozzarella cheese. Spoon beef and rice mixture on top of cheese. Don't overfill, use about ¾ cup total filling max. Add another layer of shredded cheese on top. Leave 2 inches clear on all sides for folding. Add any optional ingredients like beans or jalapeños now if using.

Fold bottom edge up over filling. Fold in both sides tightly. Roll forward, tucking as you go to keep it tight. The tighter you roll, the less likely it falls apart. Place seam-side down on plate. If it won't stay closed, you overfilled it. Repeat with remaining tortillas and filling to make 4 burritos total.

Heat large skillet or griddle over medium heat. Brush one side of folded burrito with oil or melted butter. Sprinkle generous amount of shredded cheese mix on hot skillet. Place burrito oil-side down directly on the cheese. Press gently with spatula. Cook 2-3 minutes until cheese creates golden crispy crust. Brush top of burrito with more oil. Sprinkle more cheese on skillet next to burrito. Carefully flip burrito onto the fresh cheese. Press and cook another 2-3 minutes until both sides have crispy, golden brown cheese crust. Transfer to cutting board and let rest 1-2 minutes before cutting in half.