In a large saute pan, place the beef and taco seasoning and brown. Drain any excess grease.

To assemble the burritos, place one shell on a flat surface and place about a quarter of the cooked beef in the center.

Add about ¼ c of the rice and spread it over the top of the beef.

Drizzle the nacho sauce over the top of the rice.

Whisk the adobe sauce and mayonnaise together to create the chipotle sauce and drizzle it over the nacho sauce.

Next, place small spoonfuls of sour cream over the sauce.

If using tomatoes, add them on top of the sour cream and sprinkle the cilantro over the top.

Sprinkle tortilla strips over the top of everything.

Fold the ends of the tortilla towards the middle of the burrito and close the opposite sides, rolling it into the shape of a burrito.

Over medium heat, lay a bed of Mexican cheese in the shape of a burrito in the center of the pan and place the folded burrito, seam side down, on top of the cheese.

Let the burrito cook for 1-2 minutes, until the cheese is golden. Lift the burrito up and spread another layer of cheese in the pan before turning the burrito over and laying it on top of the cheese. Let it cook for another 1-2 minutes before removing.

Serve immediately.