Prepare the rice you are using, if using a store-bought follow the directions on the package. If making from scratch, heat the avocado oil in a skillet over medium heat, add in the rice and cook until rice has a bright white appearance.

Pour in the chicken broth, tomato sauce, and add in the chicken broth, tomato sauce, and the seasonings. Stir and bring this to a simmer. Reduce the heat to low, cover with a lid and let cook for 25 minutes.

After 25 minutes, remove from the heat, set aside and keep the lid on an additional 10 minutes before opening.

Once you open the lid, stir the rice to fluff it up and stir in the tomato sauce again.

Cook the ground beef in a medium size skillet over medium heat, crumbling as it cooks. Once the beef is browned and no longer pink, drain any excess grease. Add the taco seasoning to the beef and stir to combine.

To a small blender or food processor add the mayonnaise, sour cream, lime juice, honey, chipotle chiles, smoked paprika, garlic powder, and salt. Blend until sauce is smooth.

Assemble the burritos by layering rice, taco meat, tortilla strips, nacho cheese sauce, sour cream, and chipotle mayo. Roll the burrito and place aside seam-side down. Continue until all burritos have been assembled.

Heat a large skillet or griddle over medium heat.

Sprinkle a handful of the shredded Mexican cheese on the skillet and allow it to melt.

Place the burrito seam side down, onto the melted cheese and allow this to cook for about 2 minutes. Then sprinkle another handful of cheese next to the burrito on the skillet. Using a spatula flip the burrito over, so the other side is now on the new melted cheese. Continue to allow this to cook an additional 2 minutes. The cheese should be toasted and golden on both sides.

Remove the burrito from the skillet, set aside and continue until all burritos have been grilled.

Serve the burritos warm with additional chipotle mayo for dipping.