Description
This Taco Bell Chili Cheese Burrito recipe delivers a delicious and affordable homemade version of the beloved fast-food classic. Featuring a hearty, slow-simmered beef and bean chili seasoned with a blend of spices, wrapped in warm flour tortillas and melted cheddar cheese, these burritos make for a satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Chili
- 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, but adds depth)
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
Burritos
- 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. Make sure you break the beef into small pieces to ensure good texture.
- Sauté the Vegetables: Add the chopped onion and green bell pepper to the skillet with the browned beef. Cook, stirring occasionally, until softened and 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 until the spices become fragrant, releasing their full flavor.
- Incorporate the Tomatoes and Beans: Pour in the tomato sauce, diced tomatoes and green chilies, and beef broth. Add the drained kidney and pinto beans, and stir well to combine all ingredients.
- Simmer the Chili: Bring the chili to a simmer, then reduce heat to low. Cover and cook for at least 1 hour, stirring occasionally. For a thicker chili, simmer longer; add more beef broth if it gets too thick.
- Season to Taste: Taste the chili after simmering and adjust seasoning with salt, black pepper, or more spices as preferred.
- Warm the Tortillas: Warm the flour tortillas in a dry skillet over medium heat about 30 seconds per side until pliable, or microwave covered with a damp paper towel for 15-20 seconds to make them easier to roll.
- Fill the Burritos: Lay a warm tortilla flat and spoon about 1/2 cup of chili into the center. Top with approximately 1/4 cup shredded cheddar cheese. Avoid overfilling.
- Roll the Burritos: Fold in the sides over the filling, then roll tightly from the bottom up, tucking in the filling to create a secure wrap.
- Serve Immediately: Serve the chili cheese burritos right away while warm with melted cheese. Optionally, wrap in foil to keep warm for later serving.
Notes
- Use an 80/20 ground beef blend for the best flavor and texture.
- Simmering the chili longer allows flavors to fully develop and thicken the sauce.
- Warming tortillas before filling prevents tearing and makes rolling easier.
- Adjust cayenne pepper to your desired level of spiciness.
- Leftover chili can be refrigerated and used for other dishes like nachos or tacos.
- For a milder version, omit cayenne pepper and use mild diced tomatoes.
