Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
Add taco seasoning and water, stir, and let simmer for 2–3 minutes.
Warm tortillas slightly so they’re easy to fold.
Spread nacho cheese down the center of each tortilla, then add rice, seasoned beef, sour cream, tortilla strips, and shredded cheese.
Roll each tortilla into a burrito shape, tucking in the sides as you go.
Melt butter in a skillet. Place each burrito seam side down, sprinkle more cheese on top, and let it crisp until golden.
Flip carefully and crisp the other side with more cheese if desired.
Serve hot, with extra sour cream or salsa on the side.