Cook the 1 lb ground beef in a large skillet over medium-high heat for 6 to 7 minutes, breaking it into crumbles, until no pink remains. Drain most of the fat.

Reduce to medium heat. Add the 1 packet taco seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cumin. Pour in the 8 oz tomato sauce and 1/4 cup water, then add the drained 15 oz kidney beans. Simmer for 8 to 10 minutes until thickened. Season with salt and black pepper.

Warm the 15 oz nacho cheese sauce in a small saucepan over low heat for 4 to 5 minutes, stirring occasionally, until pourable.

Warm each of the 4 flour tortillas in a dry skillet for 20 to 30 seconds per side. Fill each with 1/3 cup chili and 3 to 4 tablespoons nacho cheese sauce. Fold in the sides and roll up snugly.

Cook each burrito seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until lightly golden. Place on a plate, slice one in half on a diagonal, and drizzle extra nacho cheese sauce over the top.