Heat some olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and fully cooked.

Stir in minced garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, and onion powder. Cook for another minute until the spices are fragrant.

Add beef broth and tomato sauce to the skillet. Reduce the heat and let it simmer for about 5 minutes, allowing the flavors to meld together.

Melt some unsalted butter in a medium saucepan over medium heat. Add the jasmine rice and cook, stirring frequently, until the rice is lightly toasted and golden.

Stir in chicken broth, tomato sauce, salt, cumin, garlic powder, and onion powder. Bring the mixture to a boil.

Reduce the heat to low, cover the saucepan, and let the rice simmer until the liquid is absorbed and the rice is tender. Fluff with a fork before serving.

In a small bowl, combine mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, and adobo paste. Whisk until smooth and well combined. Adjust the adobo paste amount based on your desired spice level.

Warm the flour tortillas in a microwave or on a dry skillet until they are pliable.

Spread a layer of chipotle sauce in the center of each tortilla. Add a spoonful of the Spanish rice, followed by a layer of nacho cheese, and then a dollop of sour cream. Sprinkle with tortilla strips and add a spoonful of the cooked ground beef.

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom.

Heat a skillet or griddle over medium heat. Sprinkle some shredded Mexican cheese blend directly onto the skillet. Place the burrito on top of the cheese and cook until the cheese is golden brown and crispy, about 2-3 minutes per side.

Serve warm with extra sauce on the side to dip in and enjoy!