Cook the ground beef in a skillet over medium-high heat for 5-7 minutes until fully cooked. Stir in taco seasoning and water, cooking an additional 2-3 minutes until absorbed.

In a separate skillet, heat olive oil over medium heat, adding diced onion and sautéing for 3-4 minutes until translucent. Stir in white rice and toast lightly for a minute before adding chicken broth, salsa, garlic salt, and cumin. Cover and simmer for 20 minutes.

Mix sour cream, chipotle sauce, sugar, and additional spices in a bowl, whisking until smooth. Adjust seasoning to taste.

Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften them.

Spread nacho cheese sauce on each tortilla, layer with shredded cheese, taco meat, and cooked rice. Drizzle with chipotle sauce, fold in the sides, and roll tightly.

In a clean skillet, heat olive oil over medium heat and cook assembled Quesaritos seam-side down for 2-3 minutes until golden and crispy. Flip and cook the other side.

Serve immediately with sides like fresh salad or tortilla chips.