Preheat your oven to the temperature specified on the tater tots package—typically around 425°F (220°C). Spread the frozen tater tots evenly on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown and crispy, turning halfway through.

While the tater tots are baking, heat a large skillet over medium heat. Add in the ground beef, breaking it apart with a spatula. Cook for about 5-7 minutes until browned and no longer pink, seasoning with salt and pepper as it cooks. Drain excess grease.

In a large mixing bowl, combine the browned ground beef and slightly crushed baked tater tots. Sprinkle in the cheddar and Monterey Jack cheeses. Stir until combined evenly, creating a thick filling.

Warm the flour tortillas in a dry frying pan over medium-low heat for about 20-30 seconds on each side until soft and pliable.

Lay a warmed tortilla on a flat surface, spoon a generous amount of the filling mixture into the center, drizzle with chipotle sauce, and add a dollop of sour cream. Fold sides over the filling and roll tightly to form a burrito. Repeat with remaining tortillas.

Preheat your oven to 350°F (175°C) if it has cooled down. Arrange assembled burritos seam-side down in a greased baking dish. Sprinkle additional cheddar and Monterey Jack cheese on top.

Bake the burritos in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Keep an eye on them to avoid overbaking.

Once baked, let the burritos cool for a couple of minutes before garnishing with diced tomatoes, green onions, and cilantro.