Prepare the Mexican rice (if making from scratch): In a saucepan, heat olive oil over medium heat. Sauté the garlic for 30 seconds. Add the rice and stir to coat. Pour in the tomato sauce and chicken broth. Bring to a boil, then reduce to low heat, cover, and simmer for 18–20 minutes until fluffy.

Cook the ground beef: In a large skillet, brown the ground beef over medium-high heat. Drain excess fat, then add taco seasoning and water. Stir well and simmer for 5 minutes until thickened.

Heat the beans and cheese sauce: In separate small saucepans or bowls, gently warm the refried beans Mexican-style and nacho cheese sauce until smooth and hot.

Warm the tortillas: To make folding easier, microwave the tortillas for 20–30 seconds or heat briefly on a dry skillet until pliable.

Assemble the burrito: Lay a warm tortilla flat. Spread 2 tablespoons of refried beans in the center. Add 1/4 cup Mexican rice, a generous spoonful of seasoned beef, a drizzle of nacho cheese, a sprinkle of shredded cheddar, a spoonful of sour cream, and a handful of lettuce if using.

Wrap and roll: Fold the sides inward, then roll from the bottom up to enclose all the fillings. Repeat with remaining tortillas and ingredients.

Melt and finish (optional): Wrap each burrito in foil and place in a warm oven for 5–10 minutes to help the cheese melt fully and the burrito hold together beautifully.