A homemade version of the Taco Bell classic, this chili cheese burrito is packed with seasoned ground beef, refried beans, tomato paste, and melted cheese, all wrapped in a warm flour tortilla. Quick, customizable, and full of flavor!

Why You’ll Love This Recipe

This chili cheese burrito brings the flavors of Taco Bell right into your kitchen. Packed with savory ground beef, creamy refried beans, and cheesy goodness, it’s an easy, comforting meal that’s sure to become a family favorite. Best of all, you can customize it to suit your tastes!

Copycat Taco Bell Chili Cheese Burrito

Ingredients

For the Meat Mixture:
1 pound ground beef
1 medium yellow onion, diced
3 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
2 cups water, divided
2 tablespoons cornstarch
1 (16 oz) can refried beans
1 (6 oz) can tomato paste (about 6 tablespoons)
3 cups cheddar cheese, shredded
10 (10-inch) flour tortillas

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook the Meat Mixture: Heat a large skillet over medium-high heat. Add ground beef and diced onion, cooking until browned. Drain excess fat. Stir in chili powder, cayenne, and salt, followed by 2 cups of water.

  2. Thicken the Sauce: In a small bowl, mix cornstarch with the remaining 2 tablespoons of water. Stir this into the beef mixture and bring to a simmer to thicken.

  3. Add the Beans and Tomato Paste: Stir in refried beans and tomato paste until well combined. Add 1½ cups of shredded cheese, mixing until melted and smooth.

  4. Assemble the Burritos: Warm tortillas in the microwave for about 15 seconds to soften. On each tortilla, sprinkle a pinch of shredded cheese, then add ¼ to ½ cup of the beef mixture. Fold in the sides of the tortilla and roll it up into a log.

  5. Serve: Serve the burritos with sour cream and salsa, if desired.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 burritos

Variations

  • Add Rice: Add cooked rice to the burrito filling for extra texture.

  • Spicy Version: Use spicy chili powder or add diced jalapeños to the meat mixture.

  • Vegetarian: Substitute the ground beef with a plant-based meat substitute or additional beans.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or wrap in foil and heat in the oven.

FAQs

Can I make this burrito ahead of time?

Yes, you can prepare the filling ahead of time and store it in the fridge. Just assemble the burritos when you’re ready to serve.

Can I freeze the burritos?

Yes, freeze the assembled burritos individually wrapped in foil or plastic wrap for up to 1 month. Reheat in the microwave or oven.

Can I use store-bought refried beans?

Yes, store-bought refried beans will work perfectly in this recipe.

How can I make these burritos spicier?

Add more cayenne pepper, hot sauce, or diced jalapeños to the beef mixture.

How do I keep the tortillas from tearing?

Warm the tortillas before using to make them more pliable. If needed, you can also wrap them in a damp paper towel and microwave for 15 seconds to soften.

Can I use flour tortillas of a different size?

Yes, you can use smaller tortillas, but adjust the amount of filling for each burrito.

How do I make the filling creamier?

Add a few spoonfuls of sour cream to the beef mixture for a creamier texture.

Can I use a different type of cheese?

Yes, you can use a mix of cheddar, Monterey Jack, or even a cheese blend of your choice.

How long do these burritos last?

They’ll last in the fridge for up to 3 days. You can also freeze them for longer storage.

What can I serve with these burritos?

Serve with a side of chips, salsa, or a simple salad for a complete meal.

Conclusion

These Copycat Taco Bell Chili Cheese Burritos are a simple and delicious way to enjoy a Taco Bell classic at home. With flavorful ground beef, creamy refried beans, and plenty of melted cheese, they’re perfect for a quick and satisfying meal. You can also customize them to your liking with your favorite toppings!

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Copycat Taco Bell Chili Cheese Burrito

Copycat Taco Bell Chili Cheese Burrito

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A homemade version of the Taco Bell classic, this chili cheese burrito is packed with seasoned ground beef, refried beans, tomato paste, and melted cheese, all wrapped in a warm flour tortilla. Quick, customizable, and full of flavor!

  • Total Time: 30 minutes
  • Yield: 10 burritos

Ingredients

  • For the Chili Meat Mixture:
  • 1 pound ground beef
  • 1 medium yellow onion, diced
  • 3 tablespoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 cups water, divided
  • 2 tablespoons cornstarch
  • For the Filling:
  • 1 (16 oz) can refried beans
  • 1 (6 oz) can tomato paste (about 6 tablespoons)
  • 3 cups cheddar cheese, shredded
  • 10 (10-inch) flour tortillas

Instructions

  1. Cook the Meat Mixture: Heat a large skillet over medium-high heat. Add ground beef and diced onion, cooking until browned. Drain excess fat. Stir in chili powder, cayenne, and salt, followed by 2 cups of water.
  2. Thicken the Sauce: In a small bowl, mix cornstarch with the remaining 2 tablespoons of water. Stir this into the beef mixture and bring to a simmer to thicken.
  3. Add the Beans and Tomato Paste: Stir in refried beans and tomato paste until well combined. Add 1½ cups of shredded cheese, mixing until melted and smooth.
  4. Assemble the Burritos: Warm tortillas in the microwave for about 15 seconds to soften. On each tortilla, sprinkle a pinch of shredded cheese, then add ¼ to ½ cup of the beef mixture. Fold in the sides of the tortilla and roll it up into a log.
  5. Serve: Serve the burritos with sour cream and salsa, if desired.

Notes

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  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 burrito
  • Calories: 359
  • Sugar: 4g
  • Sodium: 756mg
  • Fat: 19g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: undefined
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 16g
  • Cholesterol: 47mg

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