Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1 pound of lean ground beef and cook for 6-8 minutes, stirring until browned and crumbly. Drain excess grease from the pan, then pour in ½ cup of water and 2 tablespoons of taco seasoning. Stir well and simmer for 10 minutes until the liquid has mostly evaporated and the beef is flavorful.

While the beef is simmering, cook your Spanish rice according to the package instructions, typically around 90 seconds in the microwave. In a separate microwave-safe dish, warm ½ cup of nacho cheese sauce for about 30 seconds until hot.

Take an 8-inch flour tortilla and spread a thin layer of chipotle sauce down the center. Layer with a generous scoop of the seasoned beef, followed by the warm Spanish rice, nacho cheese sauce, 2 tablespoons of reduced-fat sour cream, a handful of shredded Mexican cheese, and a sprinkle of tortilla strips. Fold the sides in and roll tightly.

In a nonstick skillet over medium heat, sprinkle shredded cheese in a line where the burrito will rest. Place the assembled burrito seam-side down on the cheese and grill for 2-3 minutes until the cheese bubbles and forms a crispy crust. Carefully flip the burrito using a spatula and grill for another 2-3 minutes until browned and crispy on the other side.

Once both sides of each burrito are golden and crispy, transfer them to a plate. Drizzle with extra chipotle sauce and nacho cheese sauce for added flavor. Pair with reduced-fat sour cream for dipping.