Heat a large skillet over medium heat. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until completely browned. Drain excess fat, leaving about 1 tablespoon.

Add the Taco Bell seasoning packet and ½ cup of water to the beef. Stir well and simmer for 2-3 minutes until the liquid reduces and the seasoning coats the beef. The mixture should be moist but not soupy.

Warm the flour tortillas in a dry skillet for 15-20 seconds per side or wrap in a damp paper towel and microwave for 30 seconds until warm and pliable.

Place a warm tortilla on your work surface. Spread about ¼ cup of nacho cheese sauce in a horizontal line across the center, leaving 2 inches clear on each side.

Layer ½ cup of seasoned rice over the cheese sauce. Top with ¼ to ⅓ cup of the seasoned beef. Sprinkle 2 tablespoons of crunchy red tortilla strips over the beef. Add ¼ cup of shredded three-cheese blend on top.

Fold the left and right sides of the tortilla toward the center. Starting from the bottom, fold the tortilla up and over the filling, tucking tightly. Continue rolling away from you, keeping tension to create a tight cylinder with the seam on the bottom.

Optional: For a crispy exterior, heat a dry skillet over medium heat. Place the burrito seam-side down and cook for 1-2 minutes until golden. Flip and cook the other side for another 1-2 minutes.

Cut each burrito in half diagonally and serve immediately with optional toppings on the side.