Prepare the Spanish Rice: In a saucepan, melt butter over medium heat. Add jasmine rice and toast for 2-3 minutes. Pour in chicken broth and tomato sauce, then season with salt, cumin, garlic powder, and onion powder. Stir well, bring to a boil, cover, and reduce heat to low. Let it simmer for 18-20 minutes until rice is tender.

Make the Chipotle Sauce: In a bowl, whisk together mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, and adobo sauce until smooth. Set aside.

Cook the Ground Beef: In a skillet over medium heat, cook ground beef until browned. Drain excess fat, then add taco seasoning and water as directed on the seasoning packet. Simmer until thickened.

Assemble the Burritos: Lay a flour tortilla flat. Spread 2 tablespoons of nacho cheese sauce in the center, followed by a scoop of Spanish rice, seasoned ground beef, a drizzle of chipotle sauce, sour cream, tortilla strips, and a sprinkle of shredded cheese. Fold in the sides and roll up the burrito tightly.

Grill with Cheese: Heat a non-stick skillet over medium heat. Sprinkle shredded cheese directly onto the skillet in a shape slightly larger than the burrito. Place the burrito seam-side down on the cheese. Cook until the cheese melts and forms a crispy crust on the burrito, about 2-3 minutes. Carefully flip and repeat on the other side.