If you have a soft spot for fast food favorites but want to enjoy a homemade twist, this Taco Bell Chili Cheese Burrito Recipe is about to become your new go-to comfort meal. It perfectly balances rich, savory ground beef chili with melty cheese wrapped in warm, tender tortillas — all cooked from scratch with pantry staples that you probably already have. It’s a flavorful, wallet-friendly delight that brings the taste of Taco Bell right into your kitchen, making every bite a cozy, satisfying experience.
Ingredients You’ll Need
These ingredients come together in a simple yet harmonious way, layering flavors and textures that give this Taco Bell Chili Cheese Burrito Recipe its signature warmth and heartiness. Each item plays a role in building a vibrant, rich filling and soft, flexible wrap that stays perfectly intact.
- Ground beef (1 pound 80/20 blend): Provides juicy, flavorful protein essential for the chili base.
- Yellow onion (1 medium, finely chopped): Adds natural sweetness and depth to the chili.
- Garlic (2 cloves, minced): Infuses a savory aroma that brightens the overall flavor.
- Green bell pepper (1, finely chopped): Offers a subtle crunch and fresh taste to contrast the richness.
- Kidney beans (1 can, drained and rinsed): Adds creamy texture and heartiness.
- Pinto beans (1 can, drained and rinsed): Complements the kidney beans with a softer consistency.
- Tomato sauce (1 can, 15 ounces): Creates a tangy base that ties the chili together.
- Diced tomatoes and green chilies (1 can, 10 ounces, undrained): Bring a mild kick and bright acidity.
- Beef broth (1 cup): Keeps the chili moist and enhances the meaty flavor.
- Chili powder (2 tablespoons): The star spice that defines the chili’s bold character.
- Cumin (1 tablespoon): Adds earthiness and warmth to the spice blend.
- Smoked paprika (1 teaspoon): Gives a subtle smoky depth without overpowering.
- Garlic powder (½ teaspoon): Strengthens the garlicky punch.
- Onion powder (½ teaspoon): Enhances the onion flavor for complexity.
- Cayenne pepper (¼ teaspoon, adjustable): Lends gentle heat that wakes up the palate.
- Dried oregano (½ teaspoon): Adds herbal brightness and balance.
- Ground cinnamon (¼ teaspoon, optional): Surprises with subtle warmth and richness.
- Salt and black pepper: Essential to bring all the flavors into harmony.
- Vegetable oil (1 tablespoon): For perfectly browning the beef without sticking.
- Large flour tortillas (6 burrito size): Soft and flexible wrappers for the filling.
- Shredded cheddar cheese (8 ounces): Melts over the chili for irresistible creaminess.
How to Make Taco Bell Chili Cheese Burrito Recipe
Step 1: Brown the Ground Beef
Start by heating the vegetable oil in a large skillet over medium-high heat. Add the ground beef, breaking it into small pieces with a spoon as it cooks. This step ensures your chili has the perfect texture — no big chunks here. Once browned, drain excess grease for a leaner, less oily dish.
Step 2: Sauté the Vegetables
Next, toss in your finely chopped onion and green bell pepper. Cook them with the beef until they’re softened and fragrant. This layer gives your chili that inviting aroma and a bit of sweetness that balances the savory meat.
Step 3: Add the Garlic and Spices
Sprinkle all your spices — garlic powder, onion powder, chili powder, cumin, smoked paprika, cayenne, oregano, and cinnamon if using — into the skillet along with the minced garlic. Stir constantly for about a minute. This method, sometimes called blooming spices, is key to unlocking their full flavor potential.
Step 4: Incorporate the Tomatoes and Beans
Pour in the tomato sauce, undrained diced tomatoes with green chilies, and beef broth. Then add the rinsed kidney and pinto beans. Give everything a good stir to combine the rich layers into one cohesive filling that will make your burritos legendary.
Step 5: Simmer the Chili
Bring your mixture to a simmer, then reduce the heat to low and cover. Let it cook for at least one hour — the longer, the better! Occasional stirring prevents sticking and helps meld the flavors beautifully. If it thickens too much, add a little beef broth until you reach that perfect saucy consistency.
Step 6: Season to Taste
After simmering, it’s time to adjust. Taste your chili and add salt, pepper, or more spices as needed. This step personalizes your Taco Bell Chili Cheese Burrito Recipe so it hits exactly the right note for your palate.
Step 7: Warm the Tortillas
Warm your flour tortillas either on a dry skillet for about 30 seconds per side or in the microwave wrapped in a damp paper towel. This keeps them soft and pliable, crucial for rolling burritos without stubborn tears.
Step 8: Fill the Burritos
Lay each tortilla flat and spoon about half a cup of your chili right in the center. Sprinkle with a generous quarter cup of shredded cheddar cheese. Keep fillings moderate so your burritos are easy to roll and hold together well.
Step 9: Roll the Burritos
Fold the sides of the tortilla inward over the filling, then roll tightly up from the bottom. This technique seals the ingredients inside, creating a neat and satisfying bundle that won’t spill out when you dig in.
Step 10: Serve Immediately
Serve your Taco Bell Chili Cheese Burrito Recipe warm so you can enjoy the gooey melted cheese and rich chili at their best. If needed, wrapping the burritos in foil keeps them hot while you get the rest of the family ready for this delicious meal.
How to Serve Taco Bell Chili Cheese Burrito Recipe
Garnishes
A little fresh topping can elevate this hearty dish to something truly special. Try dollops of sour cream, chopped fresh cilantro, or sliced jalapeños for an extra zing. A sprinkle of diced tomatoes or a drizzle of hot sauce can add fresh brightness and heat.
Side Dishes
Keep it classic by serving your chili cheese burritos alongside crunchy tortilla chips and a scoop of guacamole or fresh salsa. A simple Mexican rice or refried beans also complements this meal wonderfully, rounding out your taste adventure with complementary textures and flavors.
Creative Ways to Present
Want to impress guests or mix things up? Slice your burritos into thirds for easy finger food at parties. Alternatively, layer the chili, cheese, and tortilla in a baking dish to create a chili cheese burrito casserole that’s fun, comforting, and feeds a crowd with minimal fuss.
Make Ahead and Storage
Storing Leftovers
Leftover chili can be stored in an airtight container in the fridge for up to 4 days, making this recipe a smart choice for meal prep. Keep the tortillas and cheese separate to prevent sogginess and freshness loss.
Freezing
You can freeze cooked chili in portions for up to 3 months. Burritos are best assembled fresh, but if needed, wrap them tightly in foil and plastic wrap before freezing. Thaw overnight in the fridge to maintain texture and flavor when reheating.
Reheating
To reheat, warm the chili gently on the stovetop or microwave until heated through. Reheat assembled burritos covered in foil in a 350°F oven until warmed and the cheese melts again. This prevents drying out and keeps them tasting just like fresh.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the ground beef and use extra beans or textured vegetable protein for a delicious meatless version of the Taco Bell Chili Cheese Burrito Recipe that still boasts all the comforting flavors.
What kind of cheese works best?
Sharp cheddar is traditional and melts beautifully, but a mix of cheddar and Monterey Jack will add creaminess and a mild tang. Feel free to experiment with your favorites!
How spicy is this chili?
The recipe has a moderate heat level thanks to the chili powder and cayenne pepper, which you can adjust to suit your taste. You can omit the cayenne for a milder dish or add more for a bolder kick.
Can I prepare the chili ahead of time?
Yes, the chili benefits from making ahead because the flavors deepen with time. Prepare it the day before and gently reheat when ready to assemble your burritos.
What’s the best way to roll burritos without tearing the tortillas?
Warming your tortillas before filling them makes them flexible and less likely to crack. Don’t overfill your burrito, and fold the sides in before rolling tightly from the bottom for a neat wrap.
Final Thoughts
I truly hope you give this Taco Bell Chili Cheese Burrito Recipe a try — it’s one of those meals that feels like a warm hug after a long day. The combination of rich chili, melty cheese, and soft tortillas is simply irresistible and easy to make at home. Trust me, once you make it, you’ll wonder how you ever lived without your own version of this beloved classic.
Print
Taco Bell Chili Cheese Burrito Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
This Taco Bell Chili Cheese Burrito recipe offers a delicious and affordable homemade version of the classic fast-food favorite. Featuring a hearty beef and bean chili simmered with fragrant spices and served wrapped in warm flour tortillas with melted cheddar cheese, it’s a satisfying meal perfect for any day.
Ingredients
Chili Filling
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon (optional)
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
Assembly
- 6 large flour tortillas (burrito size)
- 1 (8 ounce) package shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
Instructions
- Brown the Ground Beef: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Breaking up the beef finely is important for the chili’s texture.
- Sauté the Vegetables: Add the chopped onion and green bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables soften and become translucent, about 5-7 minutes.
- Add the Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and cinnamon if using. Cook for another minute, stirring constantly to bloom the spices and enhance their flavors.
- Incorporate the Tomatoes and Beans: Pour in the tomato sauce, diced tomatoes with green chilies, and beef broth. Add the drained kidney and pinto beans. Stir thoroughly to combine all ingredients.
- Simmer the Chili: Bring the chili to a gentle simmer, then reduce heat to low. Cover and cook for at least 1 hour, up to 2 hours, stirring occasionally. Add additional beef broth as needed to maintain a thick but saucy consistency.
- Season to Taste: After simmering, taste the chili and adjust salt, black pepper, or spices as desired to perfect the flavor.
- Warm the Tortillas: Heat flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable, or microwave wrapped in a damp paper towel for 15-20 seconds to soften them for rolling.
- Fill the Burritos: Place a warm tortilla flat on a surface. Spoon about 1/2 cup of chili into the center and top with approximately 1/4 cup shredded cheddar cheese. Avoid overfilling to ease rolling.
- Roll the Burritos: Fold the sides of the tortilla over the filling, then roll tightly from the bottom, tucking in the filling securely to form a tight burrito.
- Serve Immediately: Serve the chili cheese burritos warm for melty cheese and fresh flavor. Alternatively, wrap in foil to keep warm until serving.
Notes
- Use an 80/20 ground beef blend for the best flavor and texture in the chili.
- Simmer the chili longer for richer, melded flavors.
- Adjust the cayenne pepper quantity based on your heat preference.
- Warming tortillas before assembly prevents tearing when rolling.
- These burritos can be wrapped in foil and refrigerated for leftovers, then reheated.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
