In a small saucepan over medium heat, melt butter. Add rice and cook, stirring occasionally, until toasted and golden brown, about 5 minutes.

Add garlic powder, salt, and onion powder and cook, stirring, until warmed through, about 1 minute. Add broth and sauce and bring to a boil. Reduce heat to low and cover saucepan with a lid. Cook, undisturbed, for 17 minutes.

Uncover and fluff rice with a fork.

In a large skillet over medium heat, heat oil. Add ground beef and cook, breaking up with a spoon, until browned, about 7 minutes.

Add garlic powder, cumin, chili powder, salt, onion powder, and paprika and mix until combined. Add broth and sauce and bring to a simmer. Cook, stirring occasionally, until liquid is mostly absorbed, about 5 minutes.

In a small bowl, combine sour cream, mayonnaise, chipotle sauce, and salt.

Place a tortilla on a work surface. Fill the center of tortilla with ½ cup rice, ½ cup seasoned beef, 1 Tbsp. chipotle mayo, 1 Tbsp. queso, and 4 to 5 pieces of broken tortilla chips. Fold 2 sides of tortilla toward each other, bringing the bottom half up and over the filling, then tightly roll into a burrito and tuck in the sides. Repeat with remaining 5 tortillas.

In a large nonstick skillet over medium heat, arrange ¼ cup cheese in a line about the length of a burrito in the center of skillet. Place a burrito, seam side down, directly on top of cheese. Once cheese starts to brown around the edges, gently flip burrito with a spatula, keeping cheese pressed to seam side of burrito. Continue to cook until other side is golden brown, 1 to 2 minutes. Transfer burrito to a platter. Repeat with remaining burritos.

Serve burritos with sour cream and hot sauce alongside.