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In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, stir in the taco seasoning and the water.
Heat uncovered for 3-5 minutes until the flavors are combined.
Set aside.
Sauté onion in oil over medium heat in a large skillet. Cook until tender, about 5 minutes.
Mix rice into a skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.
Reduce heat, cover and simmer for 20 minutes, until the liquid has been absorbed.
Set aside.
Wrap the tortillas in damp paper towels and microwave them for 30 seconds until warmed.
Warm the nacho cheese sauce in a microwave safe bowl by heating it in 30 second intervals until heated through.
Top each tortilla with the Mexican rice, taco meat, nacho cheese sauce and some of the Fritos chips.
Fold in the top and the bottom of the tortillas and wrap it tightly to form a burrito.
Then the burritos are ready to serve and enjoy!