Place a large skillet over medium-high heat. Add the lean ground beef and cook until fully browned, breaking it into small crumbles with a spatula.

Drain any excess liquid from the skillet. Stir in the taco seasoning and water. Let it simmer for 3 to 5 minutes until the sauce thickens and coats the beef. Set aside.

Lay one large tortilla on a flat surface. Spread about 1 tablespoon of nacho cheese sauce and a sprinkle of shredded cheddar cheese over the surface.

Place a smaller tortilla on top of the cheese-covered large tortilla. Press down firmly.

Heat a clean skillet over medium heat. Place the stacked tortillas in the pan for 30 seconds per side, just until the cheese melts and they stick together.

Move the cheesy double-tortilla back to your workspace. In the center of the smaller tortilla, add a scoop of seasoned beef, rice, Greek yogurt, and more cheese.

Fold the sides of the tortillas inward and roll them tightly into a burrito shape.

Grill the rolled quesarito seam-side down on the hot skillet for 1-2 minutes per side until golden brown and crispy.

Repeat for remaining tortillas and fillings. Serve warm.