Preheat the oven to 350°F (175°C).

In a large skillet over medium heat, brown the ground beef for about 5-7 minutes, breaking it up until no pink remains. Drain excess fat.

Sprinkle in taco seasoning and Better than Beef Bouillon. Stir to combine and cook for an additional 2 minutes.

Pour in the Dr Pepper and water, stirring well. Simmer for about 5-10 minutes until the liquid reduces.

In a separate saucepan, melt the butter. Whisk in flour and cook for 1-2 minutes. Gradually add beef stock and red enchilada sauce, stirring constantly. Add chili powder and simmer until sauce thickens.

Lay out tortillas and spoon filling along the center, sprinkle with cheese, roll tightly and place seam-side down in a greased baking dish.

Pour enchilada sauce over burritos, add more cheese on top, and bake for 10-12 minutes until bubbly and golden.

Let cool slightly before serving.