In a skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

Stir in the taco seasoning and water. Bring to a simmer and cook for about 5 minutes until the mixture thickens.

In a separate bowl, combine the cooked rice, diced tomatoes, onions, and jalapeños (if using). Mix well.

To assemble the burritos, lay a tortilla flat and spread a layer of sour cream in the center. Add a scoop of the beef mixture, followed by a scoop of the rice mixture, and top with shredded cheddar cheese.

Fold the sides of the tortilla inwards, then roll it up from the bottom to form a burrito. Repeat with the remaining tortillas.

Optional: For a crispy finish, place the burritos seam-side down in a skillet over medium heat and cook for 2-3 minutes on each side until golden brown.

Serve warm and enjoy!