Copycat Taco Bell Chili Cheese Burrito
Inspired by Taco Bell’s beloved Chili Cheese Burrito, this homemade version offers that nostalgic, hot and gooey chili flavor at home without any freaky ingredients, or a trip to the drive-through. It’s a quick and fun family dinner.
We used to call it a “Cheese Chilito” growing up and it was one of my favorite take out meals.
I dipped it in the Taco Bell Mild sauce and tied not to scald my mouth on the steamy chili cheese goodness that oozed out after each bite.
Some locations have discontinued the Chili Cheese Burrito, which is such a bummer. But now you can recreate that same burrito magic at home with this recipe!
Why This Burrito Rocks
- Simple Ingredients & Quick Prep: Dinner is on the table in about 30 minutes.
- Family Approved: Cheesy, filling comfort food and pure nostalgia for us 90’s kids
- Freezer Friendly: Prep ahead and freeze for easy grab-and-go meals
- Customizable: Swap beef for turkey, add veggies, or adjust spiciness
Ingredients You’ll Need
- 1 lb ground beef
- onion powder
- chili powder
- salt
- cayenne pepper
- water
- cornstarch mixed with 2 Tbsp water (slurry)
- refried beans
- tomato paste
- mild cheddar cheese, freshly shredded
- 10-inch flour tortillas
How to Make the Chili Cheese Burritos
Brown the Beef – Heat a large skillet over medium-high. Add ground beef and use a chopper tool like this to break it up. Cook until beef is browned, then drain excess fat.
Season & Simmer – Stir in 1 T onion powder, 4 Tbsp chili powder, 1 tsp cayenne, 1 tsp salt, and 2 cups water. Bring to a gentle simmer.
Thicken the Filling– In a small bowl, mix 2 Tbsp cornstarch with 2 Tbsp water and whisk together to make a slurry. Pour into the skillet and stir until mixture thickens, then add 1 can refried beans and 1 can tomato paste. Mix until smooth and well combined.
Make it Cheesy– Add 1lb shredded cheddar and reduce heat to low. Stir until completely melted and creamy. Tip: I always recommend buying a block of cheese and shredding if yourself as pre-shredded cheese comes covered in an anti-clumping agent which also prevents cheese from melting well. I love this attachment for my stand mixer that shreds a block of cheese in seconds, or this handy countertop version.
Warm the Tortillas – Microwave 12 tortillas for 15 seconds covered with a damp paper towel to soften them and prevent cracking.
Assemble the Burritos – Spoon approx ¼ cup of filling into center of warmed tortilla. Pull the bottom end of tortilla up to the center to cover the sauce. Fold the sides in, then roll into a burrito.
Serve Warm -These are fantastic on their own or dipped in my favorite Taco Bell Mild Sauce. Or top with salsa, sour cream, or guacamole.
Leftover Storage, Freezing & Reheating
Fridge:
Store in refrigerator for up to 4 days, in an airtight container to keep fresh.
Freezer:
Let burritos cool completely, wrap individually in parchment paper or foil and then place in large ziploc bag and seal. Freeze for up to 3 months.
Reheat instructions:
Microwave: Wrap in a damp paper towel and heat in 30-second intervals until heated through.
What to Serve with Chili Cheese Burritos
- Spanish rice
- Refried Beans
- Simple Side Salads
- Corn Salad
- Tortilla chips & queso or salsa
- Fresh Fruit
Copycat Taco Bell Chili Cheese Burrito
Ingredients
- 1 lb ground beef
- 1 tbsp onion powder
- 4 tbsp chili powder
- 1 tsp salt
- 1 tsp cayenne pepper
- 2 cups water
- 2 tbsp cornstarch mix with water to make slurry
- 14 oz refried beans
- 6 oz tomato paste
- 1 lb mild cheddar freshly shredded
- 12 flour tortillas 10"
Instructions
- Heat a large skillet over medium-high. Add ground beef and use a chopper tool like this to break it up. Cook until beef is browned, then drain excess fat.
- Stir in 1 Tbsp onion powder, 4 Tbsp chili powder, 1 tsp cayenne, 1 tsp salt, and 2 cups water. Bring to a gentle simmer.
- In a small bowl, mix 2 Tbsp cornstarch with 2 Tbsp water and whisk together to make a slurry. Pour into the skillet and stir until mixture thickens, then add 1 can refried beans and 1 can tomato paste. Mix until smooth and well combined.
- Add 1lb shredded cheddar and reduce heat to low. Stir until completely melted and creamy. Tip: I always recommend buying a block of cheese and shredding if yourself as pre-shredded cheese comes covered in an anti-clumping agent which also prevents cheese from melting well. I love this attachment for my stand mixer that shreds a block of cheese in seconds, or this handy countertop version.
- Microwave 12 tortillas for 15 seconds covered with a damp paper towel to soften them and prevent cracking.
- Spoon approx ¼ cup of filling into center of warmed tortilla. Pull the bottom end of tortilla up to the center to cover the sauce. Fold the sides in, then roll into a burrito.
- These are fantastic on their own or dipped in my favorite Taco Bell Mild Sauce. Or top with salsa, sour cream, or guacamole.
Notes
- Spanish rice
- Refried Beans
- Simple Side Salads
- Corn Salad
- Tortilla chips & queso or salsa
- Fresh Fruit
