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Homemade Taco Bell Chili Cheese Burrito

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A homemade version of the beloved Taco Bell Chili Cheese Burrito, brimming with savory flavors and customizable options.

Ingredients

Scale
  • 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)

Instructions

  1. Brown the beef by heating vegetable oil in a large skillet over medium-high heat. Add ground beef and cook until browned.
  2. Sauté the chopped onion and green bell pepper in the same skillet until softened, about 5-7 minutes.
  3. Bloom the spices by stirring in minced garlic, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and cinnamon. Cook for 1 minute.
  4. Incorporate the sauces by pouring in tomato sauce, undrained diced tomatoes, and beef broth, along with the rinsed kidney and pinto beans. Mix well.
  5. Simmer the chili, reduce heat to low, and cover for at least 1 hour, stirring occasionally.
  6. Adjust the seasoning after simmering. Taste and add salt, black pepper, or more spices to your liking.
  7. Warm tortillas in a skillet or microwave until pliable, about 30 seconds per side in a skillet or 15-20 seconds in the microwave.
  8. Assemble the burritos by laying a warm tortilla flat and spooning about 1/2 cup chili mix and 1/4 cup shredded cheese into the center.
  9. Roll up the burrito tightly, tucking in filling as you go.
  10. Serve immediately while warm and enjoy!

Notes

For a lighter option, use ground turkey instead of beef. This recipe is also great for meal prep; it tastes even better the next day.

Nutrition

Find it online: https://cookingwithmayaa.com/chili-cheese-burrito-recipe-taco-bell/

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