Heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula.

Add the diced onion and minced garlic. Cook for 3–4 minutes until the onion becomes soft and translucent.

Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Mix until the beef is evenly coated.

Pour in the tomato sauce and water. Stir and let the mixture simmer for 5–6 minutes until slightly thickened.

Warm tortillas in the microwave for 15–20 seconds or on a dry skillet for 10 seconds each side.

Lay a tortilla flat. Add a scoop of cooked rice (if using), then spoon in the beef mixture. Sprinkle with shredded cheddar cheese and optional beans and corn.

Fold the sides in, then roll from the bottom up to create a tight burrito.

For a crisp outer layer, lightly toast the burritos on a skillet for 1–2 minutes per side until golden brown.

Serve immediately with salsa, sour cream, or guacamole.