Cook the 1 lb ground beef in a skillet over medium-high heat for 7 to 8 minutes, drain excess fat, then stir in the 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cumin, and ½ tsp salt and cook 30 seconds more.

Lay out a 10-inch tortilla and layer 1 tbsp chipotle sauce, 2 tbsp nacho cheese sauce, one-quarter of the beef, ¼ cup rice, 2 tbsp three-cheese blend, 2 tbsp sour cream, and a handful of lettuce in the center, then fold tightly into a burrito. Repeat with the remaining 3 tortillas.

Melt ½ tbsp butter in the wiped-out skillet over medium heat, spread 2 tbsp shredded three-cheese blend in the pan, wait 30 seconds, then place a burrito seam-side down on the cheese. Press gently and cook 2 to 3 minutes until the crust is golden and releases cleanly, flip, and cook 1 to 2 minutes more. Repeat for each burrito.

Plate each burrito with the cheese crust facing up and serve immediately with extra chipotle sauce on the side.