In a large skillet over medium heat, add 1 pound of ground beef, breaking it up with a spatula. Cook for 5-7 minutes until browned. Drain any excess fat, then stir in taco seasoning and cook for an additional 2 minutes.

Add 1 cup of cooked white rice to the skillet, stirring to combine and heat through for about 3-4 minutes.

Lay 4 large flour tortillas flat. Spoon the beef and rice mixture evenly across each tortilla, followed by a dollop of refried beans and a hearty sprinkle of cheddar cheese.

Fold the sides of the tortilla inward, then roll from the bottom up to encase the filling tightly.

Place the wrapped burrito seam-side down in a heated skillet. Cook for 2-3 minutes until golden brown, then flip and cook the other side for an additional 2-3 minutes.

Let the burrito sit for a minute before slicing in half. Top with sour cream and salsa before serving.