In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use

Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining onion and remaining jalapeño. Season with a pinch of salt. Cook until browned and softened, 1-2 minutes.

Meanwhile, season beef with 1tbsp southwest spice blend, salt and pepper; cook ground beef in a separate fry pan until golden brown. Bring to a simmer.

Using your hands, break half the tortilla chips into bite-size pieces over a medium bowl. Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos.

Halve burritos. Divide burritos and remaining rice, bean mixture, lime crema, pico de gallo, and tortilla chips between plates. Serve with hot sauce and any remaining lime wedges on the side.

Serve and Enjoy!