Chili Cheese Burrito Recipe from Taco Bell

There’s something magical about the way comfort food envelops you like a warm embrace on a chilly evening. I still remember my first taste of the Taco Bell Chili Cheese Burrito. The moment I bit into that perfectly rolled tortilla, the savory flavors burst to life, dancing like a fiesta in my mouth. It wasn’t just a meal; it was an experience. After countless visits to that beloved fast-food joint, I found myself craving the flavors of this delightful burrito at home. That’s when I decided to create my own version, and let me tell you, it’s become a family favorite!

Recipe Timing

• Prep Duration: 15 minutes
• Active Cooking: 45 minutes
• Total Duration: 1 hour 45 minutes (including simmer time)
• Portion Size: Serves 6
• Complexity: Simple

Nutritional Recipe

• Calories per portion: 580 kcal
• Protein: 36 g
• Carbs: 58 g
• Fats: 24 g
• Fiber: 14 g
• Sugars: 4 g
• Sodium: 1100 mg

Why You’ll Love This Taco Bell Chili Cheese Burrito Recipe

This recipe captures the essence of that fast-food delight but brings it into your kitchen, where you can infuse it with love (and a few secret touches!). It’s not only a crowd-pleaser but also incredibly customizable. Whether you want to spice it up or make it more wholesome with additional veggies, this recipe can adapt to your cravings. Plus, who doesn’t love a meal you can wrap up and devour with your hands?

The Complete Cooking Journey

Creating these Chili Cheese Burritos is as satisfying as devouring them. It begins with browning the beef, filling your kitchen with a savory aroma that beckons everyone to gather. As the colors and textures of the ingredients meld together in the pot, it tells the story of your commitment to delicious, homemade food.

Ingredients:

• 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
• 6 large flour tortillas (burrito size)
• 1 (8 ounce) package shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

Method:

Step 1: Brown the 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 it’s browned. Drain off any excess grease, ensuring to break up the beef into small pieces for the perfect texture.

Step 2: Sauté the Vegetables

Add the chopped onion and green bell pepper to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be translucent and slightly fragrant.

Step 3: Bloom the 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. This step is crucial for unlocking the full flavor of the spices.

Step 4: Incorporate the Sauces

Pour in the tomato sauce, undrained diced tomatoes and green chilies, and beef broth. Add the drained and rinsed kidney beans and pinto beans. Stir well to combine all the ingredients beautifully.

Step 5: Simmer the Chili

Bring the chili to a simmer, then reduce the heat to low, cover it, and let it cook for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors meld together. If the chili becomes too thick, add a bit more beef broth to keep it saucy.

Step 6: Adjust the Seasoning

After simmering, taste the chili and adjust the seasoning as needed. Add salt, black pepper, or more spices to your liking. Remember, you can always add more, but you can’t take it away!

Step 7: Warm the Tortillas

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are pliable. Alternatively, you can microwave them, wrapped in a damp paper towel, for about 15-20 seconds. Warming makes them easier to roll without tearing.

Step 8: Assemble the Burritos

Lay a warm tortilla flat on a clean surface. Spoon about 1/2 cup of the chili mix into the center of the tortilla, topping it with approximately 1/4 cup of shredded cheddar cheese. Don’t overfill, or it can be tough to roll!

Step 9: Roll Up the Burrito

Fold in the sides of the tortilla over the chili and cheese, then starting from the bottom, tightly roll the burrito up, tucking in the filling as you go. Aim for a secure, tight roll.

Step 10: Serve and Enjoy!

Serve the chili cheese burritos immediately while they are warm and the cheese is melting. You can also wrap them in foil to keep them warm if you’re not serving them right away.

Serving Suggestions & Pairings

Pair your burritos with a fresh green salad and a tangy lime vinaigrette, or some homemade guacamole for that creamy touch. For a complete dinner, add a side of Mexican rice or some crunchy tortilla chips to scoop up any leftover chili!

Storage & Leftovers Guide

Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days, or you can freeze it for up to 3 months. Simply reheat on the stove or in the microwave when you’re ready to enjoy it again.

Kitchen Wisdom & Success Tips

• If you love spice, feel free to increase the cayenne pepper or even add diced jalapeños to the chili.
• If you’re looking for a lighter option, substitute ground turkey for the beef.
• Experiment with different cheeses! Pepper Jack or a Mexican blend could bring extra flavor.

Flavor Variations & Adaptations

This recipe is incredibly adaptable! You can go vegetarian by doubling the beans and adding more vegetables, or even swap in some shredded chicken or turkey for an alternative protein.

Reader Questions & Solutions

1. Can I use canned beans instead of dried? Absolutely! Canned beans work great; just make sure to rinse them.
2. What if I don’t have chili powder? You can substitute with taco seasoning or create your own blend of spices, focusing on cumin and paprika.
3. How do I make it spicier? Add more cayenne or a splash of hot sauce to amp up the heat!
4. Can I make this ahead of time? Yes, this chili tastes even better the next day as the flavors deepen. Make it in advance and reheat when ready to serve.
5. What’s a good side to serve with it? Consider fresh coleslaw, corn salad, or even a simple avocado salad for a refreshing contrast.

Wrapping Up

Homemade Taco Bell Chili Cheese Burritos are not just a feast for the taste buds but also a project that brings the family together in the kitchen. There’s something deeply rewarding about feeding your loved ones comfort food that’s brimming with flavor and warmth. So grab those ingredients, roll up your sleeves, and create your own little fiesta right at home! Happy cooking!

Print