In a medium saucepan, combine 1 cup rice, 2 cups water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes until water is absorbed. Let stand, covered, for 5 minutes, then fluff.

While rice cooks, brown 1 lb ground beef in a large skillet over medium-high heat. Drain excess grease.

Add the taco seasoning packet and the amount of water called for on the packet to the beef. Stir and simmer for 3-5 minutes until the sauce thickens.

Warm the tortillas: Wrap the stack in a damp paper towel and microwave for 30-45 seconds until soft and pliable.

Assemble the burritos: Lay out one warm tortilla. Add a layer of cheese, then rice, then the seasoned beef, and finally more cheese.

Roll the burritos: Fold the two short sides in. Then, pull the bottom edge up and over the filling, tucking tightly. Continue rolling forward until sealed.

(Optional but Recommended) Place the burrito seam-side down in a dry, hot skillet. Cook for 2-3 minutes per side until golden brown and crispy. This seals the burrito and makes it extra gooey.

Serve immediately, cut in half to show the gooey, cheesy center.