Cook the rice: In a pot, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Set aside.
Sauté the beef: In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat. Add 1 tablespoon taco seasoning and stir to coat. Cook for 1-2 minutes to meld the flavors. Set aside.
Prepare the filling: In a separate bowl, mix the cooked rice, frozen corn, and crushed corn chips. Add 1/2 cup shredded cheddar cheese and stir to combine.
Assemble the burritos: Lay each tortilla flat. Spread about 2 tablespoons of nacho cheese sauce on each. Layer 1/4 of the seasoned beef mixture, followed by half the rice mixture, and 1/4 cup sour cream. Sprinkle with additional cheese on top if desired.
Fold the burritos: Fold in the sides of the tortilla, then roll tightly from the bottom to form a burrito. Place seam-side down in a lightly greased oven-safe skillet or baking dish.
Reheat and melt: In the same skillet used for the beef, heat 1 tablespoon of the vegetable oil. Place the burritos in the skillet and cook over medium heat until the bottom is golden and slightly crispy. Flip and cook on the other side until golden. Alternatively, bake at 375°F for 20 minutes.
Serve immediately: Garnish with cilantro, green onions, or salsa if desired. Serve warm.