Preheat oven to 350°F. Coat a baking dish with a thin layer of oil.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel, halve, and small dice onion.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onion, beef, taco seasoning, and salt; cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes.

Add water to the skillet and stir to combine. Continue to cook, stirring occasionally, until sauce is thickened, 3-4 minutes. Remove from heat.

Place tortillas on a flat surface. Divide taco beef (about a ¼-cup per burrito) between tortillas, arranging the meat down the center of each. Sprinkle beef with 2 tbsp of cheese, then fold in sides of the tortillas and roll tightly to close the burritos. Arrange in the baking dish, seam-side down, then sprinkle an additional 1 cup of cheese over top.

Place baking dish in the oven and bake until burritos are warmed through and cheese is melted, 10-15 minutes. Remove from oven.

Meanwhile, wash, dry, halve, and pit avocado; using a spoon, scoop out the flesh and roughly chop. Place in a blender.

Wash, dry, and juice lime into the blender. Add sour cream, cold water, and spices. Blend on high until dip is smooth, adding additional water, 1 tablespoon at a time, if needed, to reach desired consistency.

Divide mini burritos between plates and serve with avocado dip. Enjoy!