Okay, let’s talk about something serious. Remember the Chili Cheese Burrito from Taco Bell? The one they cruelly took away from us? It was simple, it was perfect, and for a buck or two, it was the best thing on the menu.
I’ve spent way too much time trying to get that exact flavor back. After a bunch of tries that were just… sad, I finally cracked it. This recipe is the real deal. I’m going to show you exactly how to make a chili cheese burrito that tastes just like you remember, maybe even a little better. You’ll be able to have one whenever you want.
What You’ll Need
Getting the right stuff is half the battle, but don’t worry, it’s all easy to find. I’ve found that using 90/10 ground beef gives you enough flavor from the fat without making the chili greasy. And please, for the love of all that is good, grate your own cheese. The pre-shredded stuff has a powder on it that stops it from melting right.
Here’s the full shopping list.
| Ingredient | Amount |
|---|---|
| Lean Ground Beef | 1 lb |
| Yellow Onion | ½ cup, finely chopped |
| Garlic | 2 cloves, minced |
| Tomato Sauce | 1 (8 oz) can |
| Beef Broth | ¾ cup |
| All-Purpose Flour | 1 Tbsp |
| Sharp Cheddar Cheese | 2 cups, freshly grated |
| Burrito-Size Tortillas | 8 tortillas |
And now for the secret weapon—the spices that make it taste like the Chili Cheese Burrito.
| Spices & Seasonings | Amount |
|---|---|
| Chili Powder | 2 Tbsp |
| Cumin | 1 tsp |
| Smoked Paprika | ½ tsp |
| Onion Powder | ½ tsp |
| Salt | 1 tsp |
| Black Pepper | ½ tsp |
| Granulated Sugar | 1 tsp |
Pro Tips for Nailing This Recipe
I’ve made every mistake so you don’t have to. Pay attention to these little things, because they make a huge difference between a pretty good burrito and one that takes you right back to the 90s.
-
Don’t Rush the Simmer. This is the biggest tip I can give you. When you let the chili simmer on low heat for at least 20-30 minutes, something magical happens. The flavors all melt together and the sauce gets thick and rich. If you skip this, your chili will taste watery and kind of flat. It’s the difference between “homemade chili” and “Taco Bell chili.”
-
Toast Your Spices. Before you add the liquids (like the tomato sauce and broth), dump all your spices into the pan with the cooked beef and onions. Stir them around for just one minute over the heat. You’ll start to smell them right away. This little step wakes them up and makes the chili taste a million times better.
-
The Tortilla Steam is Crucial. You can’t just use a tortilla straight out of the bag. It’ll crack and all that amazing chili will spill out. To get that soft, chewy Taco Bell feel, wrap a tortilla in a damp paper towel and microwave it for about 20-30 seconds. It makes it super flexible and easy to roll.
-
Cheese Placement Matters. Don’t just dump the cheese in the middle. Sprinkle a line of cheese down the center of the warm tortilla first, then spoon the hot chili on top of it. This lets the cheese get super melty from the heat of the chili, creating that perfect gooey core.
Tools You’ll Need
You don’t need any fancy kitchen gadgets for this. If you’ve got a pan and a spatula, you’re pretty much set.
| Tool | Purpose |
|---|---|
| Large Skillet | For making the chili |
| Wooden Spoon or Spatula | For breaking up beef |
| Cheese Grater | For the cheddar |
| Measuring Cups/Spoons | For accuracy |
Substitutions and Variations
Once you get the basic recipe down, you can start playing around with it. It’s hard to mess this up.
- For a spicier kick: Add ½ teaspoon of cayenne pepper with the other spices, or throw in some finely diced jalapeños with the onion. A few dashes of your favorite hot sauce at the end also works great.
- Make it vegetarian: Swap the ground beef for a plant-based crumble. Just follow the package directions for browning it. You might need to use vegetable broth instead of beef broth, too.
- Add some beans: To stretch the chili further, stir in a can of rinsed pinto or kidney beans. It’s not the classic recipe anymore, but it’s still delicious and makes it a heartier meal.
- Different Cheese: Sharp cheddar is the classic, but Monterey Jack or a Colby-Jack blend would also be amazing. Anything that melts well is fair game.
Make-Ahead Tips
This recipe is perfect for making ahead of time. In fact, the chili actually tastes even better the next day after the flavors have had more time to hang out.
You can make the entire batch of chili, let it cool completely, and then store it in an airtight container in the fridge for up to 4 days. When you’re ready to eat, just reheat the chili on the stove or in the microwave and assemble the burritos fresh. You can also freeze the chili for up to 3 months.
Step-by-Step: Let’s Make Some Burritos
Alright, time for the fun part. Just follow these steps and you’ll be in burrito heaven.
Step 1: Brown the Beef and Onions
Put your large skillet over medium-high heat. Add the ground beef and the chopped onion. Use your spatula to break the beef up into small crumbles as it cooks. Keep cooking until the beef is no longer pink and the onions are soft, which usually takes about 7-8 minutes.
Step 2: Drain the Fat
This is important! Tilt the skillet and spoon out most of the grease. Leaving a little bit is okay for flavor, but you don’t want a greasy burrito.
Step 3: Toast the Spices
Turn the heat down to medium. Add the chili powder, cumin, paprika, onion powder, salt, pepper, and sugar to the skillet. Stir everything constantly for about one minute until the spices are fragrant. Your kitchen will start to smell amazing right about now.
Step 4: Thicken it Up
Sprinkle the tablespoon of flour over the beef and spice mixture. The flour is what helps thicken the chili. Stir it all together and let it cook for another minute.
Step 5: Simmer the Chili
Pour in the can of tomato sauce and the beef broth. Stir everything until it’s all combined. Bring the mixture to a low boil, then reduce the heat to low, cover the skillet, and let it simmer for at least 20 minutes. Stir it every once in a while to make sure it doesn’t stick. The longer it simmers, the thicker and more flavorful it will get.
Step 6: Assemble the Burritos
This is the moment of truth. Warm a tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds. Lay the warm tortilla flat. Sprinkle about ¼ cup of shredded cheese down the center.
Step 7: Fill and Roll
Spoon about ½ cup of the hot chili mixture right on top of the cheese. Fold in the sides of the tortilla first, then roll it up tightly from the bottom. The steam from the tortilla and the heat from the chili will create the perfect gooey cheese pocket inside. Repeat for the rest of the burritos.
So, Is It Healthy? Let’s Be Real
This is a chili cheese burrito. It’s not health food, but we can look at the numbers. This is just an estimate, and it will change based on the exact ingredients you use.
Approximate Nutritional Breakdown (per burrito):
- Calories: ~450
- Fat: ~22g
- Carbohydrates: ~35g
- Protein: ~25g
Swaps for Different Diets
Need to change things up? No problem.
- Gluten-Free: The chili itself is easy to make gluten-free. Just make sure your beef broth is certified gluten-free. The big swap is the tortilla—use your favorite gluten-free brand or even large corn tortillas.
- Lower-Carb/Keto: Use low-carb tortillas. The chili has some carbs from the tomato sauce and onions, but it’s much lower than traditional chili with beans. You could also serve the chili in a bowl topped with cheese and skip the tortilla entirely.
- Dairy-Free: Use a dairy-free cheddar cheese substitute. There are some really good ones out there now that melt pretty well.
What to Serve With It
Honestly, these burritos are a meal all by themselves. But if you want to make it a full spread, think like you’re at the Taco Bell drive-thru. Some tortilla chips with nacho cheese sauce or a simple side of cinnamon twists would be perfect. If you want something a little fresher, a simple side salad with a creamy dressing can cut through the richness of the burrito.
Cooking Time Efficiency Tips
- Mise en Place: This is a fancy French term for “get your stuff ready.” Before you even turn on the stove, chop your onion, mince your garlic, and measure out all your spices into a small bowl. It makes the whole cooking process go so much smoother.
- Double the Batch: This recipe is super easy to double. Make a huge pot of the chili and freeze half of it in a freezer-safe bag. On a busy night, all you have to do is thaw the chili and you’re 15 minutes away from dinner.
Leftovers and Storage
If you somehow have leftovers, it’s best to store the chili separately from the tortillas.
- Chili: Store in an airtight container in the fridge for up to 4 days.
- Tortillas: Keep them in their original bag.
- Assembled Burritos: If you already made them all, wrap each one tightly in plastic wrap or foil. They’ll keep in the fridge for 2 days. The tortilla will get a little soft, but they still taste great when reheated.
To reheat, you can microwave a burrito for about a minute, or for a slightly crispier outside, heat it in a dry skillet over medium heat for a couple of minutes per side.
Frequently Asked Questions
Q1. Can I use canned chili instead of making it from scratch?
Ans: You could, but it really won’t taste the same. This homemade chili is designed to have that specific fast-food flavor and thickness, and it only takes about 30 minutes to make.
Q2. My chili seems too watery. What did I do wrong?
Ans: Nothing! Just let it simmer for a bit longer with the lid off. The extra liquid will evaporate and it will thicken up perfectly.
Q3. How do I stop my burritos from falling apart when I roll them?
Ans: The key is a warm, flexible tortilla and not overfilling it. That 20-second microwave trick with a damp paper towel is the most important step for rolling.
Q4. Can I freeze the finished burritos for later?
Ans: Yes! Let them cool completely, then wrap each one individually in plastic wrap and then in aluminum foil. They’ll keep in the freezer for about 2 months. To reheat, just unwrap and microwave for 2-3 minutes.
Wrapping Up
You did it. You now hold the power to create a Chili Cheese Burrito anytime the craving hits. No more waiting for a limited-time offer or wishing for the old menu to come back. This recipe puts the power back in your hands.
The best part is making it your own. Add more spice, try different cheeses, or find your perfect chili-to-cheese ratio.
Now go make a batch! And when you do, come back and leave a comment below. I’d love to hear how they turned out for you or if you discovered any fun new twists.
