Remember the Taco Bell Chili Cheese Burrito? For some of us, it was the best thing on the menu. Then, poof, it was gone.
It was a simple, perfect mix of savory chili and melty cheese all wrapped up in a soft tortilla. It wasn’t fancy, but it was comfort food at its best. I’ve spent years in kitchens, and I’m telling you, we can make it even better at home.
This recipe brings back that classic taste you’ve been missing. It’s easy, fast, and tastes just like you remember.
What You’ll Need
This recipe uses simple stuff you can find at any store. The key is using the right spices to get that classic Taco Bell flavor.
- 1 lb lean ground beef
- 1/2 cup finely chopped yellow onion
- 1 clove garlic, minced
- 1 cup water
- 8 oz can tomato sauce
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for a little kick)
- 2 tbsp all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 8 large flour tortillas (burrito size)
Pro Tips
After making this a dozen times, I’ve found a few tricks that make a big difference. These little steps will take your burrito from good to great.
- Toast Your Spices: Before adding any liquids, toss your chili powder, cumin, and paprika in with the cooked beef for about 30 seconds. This wakes up the flavors in a big way.
- Grate Your Own Cheese: Pre-shredded cheese has a coating to prevent clumping, which also stops it from melting perfectly. Grating a block of cheddar yourself gives you the best, gooiest cheese pull.
- The Perfect Simmer: Don’t rush the chili. Let it simmer on low for at least 15-20 minutes. This lets all the flavors get to know each other and makes the chili taste much richer.
Tools You’ll Use
You don’t need any fancy gadgets for this. Just the basics will do the job perfectly.
| Tool | Purpose |
|---|---|
| Large Skillet | For cooking the ground beef and making the chili. |
| Spatula or Wooden Spoon | To break up the beef and stir the chili. |
| Cheese Grater | For shredding the cheese (if you follow the pro tip!). |
| Microwave or Skillet | To warm the tortillas so they are soft and easy to roll. |
Substitutions and Variations
Don’t have something on hand? No problem. This recipe is easy to change up.
| Ingredient | Substitution Idea |
|---|---|
| Ground Beef | Ground turkey or chicken work well for a leaner option. |
| Cheddar Cheese | A Monterey Jack or a Colby-Jack blend are great choices. |
| All-Purpose Flour | You can use 1 tablespoon of cornstarch mixed with cold water to thicken the chili. |
| Yellow Onion | White onion or even onion powder (about 1 teaspoon) will work in a pinch. |
Want to add more? A little bit of sour cream or a dash of your favorite hot sauce inside the burrito adds a nice touch. Some people even like adding Fritos for a little crunch.
Make-Ahead Tips
You can make the chili filling up to 3 days ahead of time. Just store it in an airtight container in the fridge.
When you’re ready to eat, just reheat the chili in a pan or the microwave. Then warm your tortillas, assemble, and you’re good to go.
How to Make a Copycat Chili Cheese Burrito
This is the fun part. Let’s put it all together.
Step 1: Place a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is browned, breaking it apart with a spoon.
Step 2: Drain off any extra fat from the skillet. Add the minced garlic and cook for about 1 minute until you can smell it.
Step 3: Sprinkle the flour and all the spices (chili powder, cumin, paprika, salt, pepper, and cayenne) over the beef. Stir everything together and cook for another minute.
Step 4: Pour in the tomato sauce and water. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for 15-20 minutes, stirring sometimes, until it has thickened.
Step 5: Warm your tortillas one at a time. You can do this in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 20-30 seconds.
Step 6: To build your burrito, spoon about 1/3 cup of the chili mixture down the center of a warm tortilla. Sprinkle about 1/4 cup of shredded cheese on top of the chili.
Step 7: Fold in the sides of the tortilla, then roll it up tightly from the bottom. Serve right away while it’s hot and cheesy.
Nutrition, Swaps, and Pairings
Here’s a quick look at what’s in this burrito and how you can fit it into different eating plans.
| Nutrition (Per Burrito) | Approximate Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 25g |
| Carbohydrates | 35g |
| Fat | 22g |
- For a Lower-Carb Meal: Swap the flour tortilla for a low-carb wrap.
- For a Leaner Meal: Use 93/7 lean ground turkey instead of beef.
- What to Serve With It: This burrito is a meal on its own, but it’s great with a side of Spanish rice or a simple green salad with a light vinaigrette.
Leftovers and Storage
Got leftovers? Lucky you. Wrap each burrito tightly in plastic wrap or foil.
They will last in the fridge for up to 3 days. To reheat, you can use the microwave, but for the best results, heat them in a skillet over low heat or in an air fryer for a few minutes to crisp up the tortilla.
Frequently Asked Questions
Q1. Can I make this chili spicy?
Ans: Yes! Add more cayenne pepper to the chili mixture. You can also add a finely chopped jalapeño with the onion or serve the burritos with hot sauce.
Q2. My chili seems too watery. How can I fix it?
Ans: Just let it simmer a little longer with the lid off. The extra water will cook off. If you’re in a hurry, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the chili.
Q3. Can I use leftover chili I already have?
Ans: You can, but the taste might be different. Taco Bell’s chili is unique because it doesn’t have beans and has a specific spice blend. For the real copycat taste, it’s best to make the chili from this recipe.
Wrapping Up
There you have it—the Chili Cheese Burrito is back in your life. This recipe is simple, quick, and hits all the right comfort food notes. It’s proof that sometimes the best meals are the easiest ones to make.
Go ahead and give it a try this week. I promise it will become a new favorite. When you make it, drop a comment below and let me know how it turned out
