Preheat oven to 350F.
In a large skillet over medium heat, add the ground beef and brown. Drain fat.
Stir the taco seasoning into the meat, along with the bouillon cube. Pour in the beer and beef stock, stir to combine. Bring to a simmer and cook until the liquid is almost gone. Be mindful towards the end to stir so you don't scorch the pan.
Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the butter and cook for 1 minute. Slowly whisk in the stock, then the enchilada sauce and chili powder. Simmer until thickened.
Spoon 1/4 of the beef into the center of a tortilla. Wrap the burrito up and place on an oven-safe plate. Pour sauce over the top and top with 3/4 cup shredded cheese.
Bake in preheated oven for 10-12 minutes. Serve immediately.