Heat a large heavy skillet over medium heat and add olive oil.

Cook onion until translucent, 3 to 4 minutes.

Add ground beef and cook until browned and crumbly, 6 to 8 minutes.

Stir in sea salt, black pepper, smoked paprika, oregano, and garlic powder; cook 30 seconds.

Add tomato sauce and simmer until thick and not watery, 5 to 7 minutes; remove from heat.

Mix mayonnaise, chipotle paste or sriracha, lime juice, garlic powder, and salt in a small bowl.

Lay 1 tortilla on a work surface and spread a strip of spicy mayo just below the center.

Layer 1/2 cup fried rice, 1/4 of the beef filling, 1/4 cup nacho cheese sauce, 1/4 cup sour cream, 1/4 of the crushed chips, and a small handful of shredded cheese.

Fold in the sides, roll tightly into a burrito, and press the seam to seal; repeat with remaining tortillas.

Wipe out the skillet, heat over medium to medium high, and sprinkle 1/4 of the shredded cheese directly into the pan in a rectangle.

Place 1 burrito seam side down on the melting cheese and press lightly; cook until the cheese forms a crisp golden crust, 2 to 3 minutes.

Flip and cook the second side 2 to 3 minutes, adding more cheese to the pan as needed for a crust; repeat with remaining burritos.

Rest burritos 2 minutes, then slice on the diagonal and serve.