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
Scale
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
