Friday nights used to mean two things in our house—taped episodes of Unsolved Mysteries and a hot bag of fast food in my lap. My husband would walk through the door with that familiar paper sack, steam sneaking out through the top. And tucked inside, like gold in a treasure chest, was my burrito—the Taco Bell Chili Cheese Burrito. It was simple, greasy, and absolutely perfect.

I’d sit cross-legged on the living room carpet, unwrapping that soft tortilla with the same care you’d give a birthday gift. The smell of spicy beef and melted cheddar would fill the air before the first bite even touched my lips. Over the years, that burrito disappeared from most menus. But the memory stayed.

Now that I’m retired and find comfort in cooking for others, I decided to chase that flavor down myself. And after a few experiments—adjusting spice, swapping cheeses, trying different tortillas—I finally recreated a version that brought me right back to those cozy Friday nights.

It’s not just about the burrito, really. It’s about holding a moment from your past in your hands, warm and wrapped in foil, just like it used to be. This recipe brings it all back—the comfort, the flavor, and the joy of something that tastes like home.

Short Description

This homemade copycat Taco Bell Chili Cheese Burrito is filled with seasoned ground beef, rich refried beans, spicy tomato paste, and gooey cheddar cheese, all wrapped in a soft flour tortilla. It’s quick, comforting, and deeply satisfying.

Key Ingredients

For the Chili Beef Filling:

450 grams ground beef
1 medium yellow onion, diced
3 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
480 millilitres water, divided
2 tablespoons cornstarch

For the Filling and Assembly:

1 can (450 grams) refried beans
1 can (170 grams) tomato paste (approx. 6 tablespoons)
340 grams cheddar cheese, shredded
10 flour tortillas (25 cm each)

Tools Needed

Large nonstick skillet
Wooden spoon or spatula
Small mixing bowl
Measuring spoons and cups
Microwave or stovetop for warming tortillas
Sharp knife and cutting board
Cheese grater (if using block cheese)

Cooking Instructions

Step 1: Cook the Beef
In a large skillet over medium-high heat, add the ground beef and diced onion. Cook for 6–8 minutes, stirring occasionally, until beef is browned and onions are soft. Drain excess fat.

Step 2: Season the Meat
Stir in chili powder, cayenne, and salt. Add 450 ml of the water. In a small bowl, dissolve the cornstarch in the remaining 30 ml of water. Pour this mixture into the skillet and simmer over medium heat, stirring often, until the chili thickens—about 5–7 minutes.

Step 3: Add Beans and Tomato Paste
Stir in the refried beans and tomato paste until well combined. The filling should be thick, smooth, and fully integrated.

Step 4: Melt in the Cheese
Fold in about 170 grams of the shredded cheddar. Stir until melted and the mixture is creamy and cohesive. Remove from heat.

Step 5: Warm the Tortillas
To prevent tearing, microwave each tortilla for 15 seconds or wrap them in foil and warm in a 300°F (150°C) oven for 5 minutes.

Step 6: Assemble the Burritos
Lay one tortilla flat. Sprinkle a bit of the remaining cheddar cheese in the center. Spoon 60–120 ml of the filling over the cheese. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat for all.

Step 7: Serve and Enjoy
Serve immediately with optional sour cream, salsa, or even a drizzle of hot sauce.

Why You’ll Love This Recipe

– Easy to make with pantry staples

– Freezer-friendly and meal-prep ready

– Cheaper and healthier than takeout

– Perfect balance of spice, creaminess, and texture

– Family-friendly and kid-approved

– High in protein and filling

– Customizable to your spice level and preferences

Mistakes to Avoid & Solutions

Mistake 1: Watery Filling
Solution: Simmer the meat mixture long enough for it to thicken. Don’t skip dissolving cornstarch properly—it must be smooth to avoid clumps.

Mistake 2: Tearing Tortillas
Solution: Always warm the tortillas before rolling. Cold tortillas crack easily.

Mistake 3: Dry Burrito
Solution: Make sure the filling is moist and cheesy. Don’t skimp on the tomato paste or cheddar—it helps hold everything together.

Mistake 4: Overfilling
Solution: Stick to 60–120 ml of filling per burrito. Too much will spill out or prevent rolling.

Mistake 5: Cheese Not Melting
Solution: Fold shredded cheese into hot filling while it’s still on the stove. Stir well until fully melted.

Serving and Pairing Suggestions

This burrito shines as a main course but works beautifully in various serving styles:

Family-style: Serve with a platter of toppings—sour cream, guacamole, salsa, chopped lettuce

Plated: Pair with a side of Spanish rice or roasted corn salad

Buffet: Keep warm in foil on a hot tray for parties

Drinks: Best enjoyed with iced tea, cold beer, or a tangy lime agua fresca

Storage and Reheating Tips

Refrigerate: Wrap leftover burritos in foil or store in airtight containers for up to 4 days.

Freeze: Wrap individually in foil and freeze in zip-top bags for up to 2 months.

Reheat (Microwave): Unwrap, cover with a damp paper towel, and heat for 1–2 minutes.

Reheat (Oven): Wrap in foil and warm at 350°F (175°C) for 15–20 minutes.

Avoid Dryness: Add a spoonful of water or a sprinkle of cheese before reheating to refresh moisture.

FAQs

1. Can I make this burrito vegetarian?
Yes! Swap the ground beef for plant-based crumbles or extra beans and sauté with the same seasoning.

2. What’s the best tortilla for this recipe?
Flour tortillas around 25 cm are ideal. They’re flexible and hold up well to the filling.

3. Can I reduce the spice level?
Absolutely. Reduce or omit the cayenne pepper and adjust the chili powder to your taste.

4. How can I make the burritos ahead of time?
Assemble, wrap in foil, and refrigerate or freeze. Reheat when ready to eat.

5. Is it okay to use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and gives a smoother texture.

Tips & Tricks

Use a wide nonstick skillet for even cooking and easy cleanup

Stir the beef constantly while simmering to prevent burning

Let the filling cool slightly before rolling—it helps prevent soggy tortillas

Try warming your tortillas on a dry skillet for extra flavor and texture

Add a few dashes of hot sauce inside the burrito before rolling for a little kick

Recipe Variations

1. Spicy Black Bean Burrito

Replace ground beef with 2 cans of drained black beans

Add 1 teaspoon smoked paprika and ½ teaspoon cumin

Mash half the beans for a creamier texture

Skip cheddar or use vegan cheese

2. Cheesy Chicken Chili Burrito

Use shredded cooked chicken instead of beef

Add ½ cup salsa verde with the tomato paste

Reduce chili powder to 2 tablespoons for balance

Fold in pepper jack cheese for a zesty twist

3. Tex-Mex Breakfast Burrito

Replace refried beans with scrambled eggs

Add cooked chorizo instead of beef

Include sautéed bell peppers and hash browns

Sprinkle Monterey Jack cheese and a bit of cilantro

Final Thoughts

Some recipes just stick with you—not because they’re fancy, but because they represent a piece of your life. This burrito, with its spicy warmth and melty heart, always makes me feel like I’m 32 again, sitting on the carpet with my legs tucked under me, watching Robert Stack and eating dinner from a paper bag.

Recreating that comfort in my own kitchen? That’s the real reward. Sharing it here, with those of you who know the magic of nostalgic food, makes it even better.

I hope this recipe fills your home with the same joy it brings mine. And if you tuck one into foil and eat it cross-legged on the floor—well, you’re doing it just right.

Copycat Taco Bell Chili Cheese Burrito

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Chili Beef Filling:
450 grams ground beef
1 medium yellow onion, diced
3 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
480 millilitres water, divided
2 tablespoons cornstarch
For the Filling and Assembly:
1 can (450 grams) refried beans
1 can (170 grams) tomato paste (approx. 6 tablespoons)
340 grams cheddar cheese, shredded
10 flour tortillas (25 cm each)

Instructions

Step 1: Cook the Beef
In a large skillet over medium-high heat, cook ground beef and diced onion for 6–8 minutes until browned and soft. Drain excess fat.

Step 2: Season the Meat
Add chili powder, cayenne, salt, and 450 ml water. Dissolve cornstarch in 30 ml water, pour in, and simmer for 5–7 minutes until thickened.

Step 3: Add Beans and Tomato Paste
Stir in refried beans and tomato paste until the mixture is smooth and well blended.

Step 4: Melt in the Cheese
Fold in 170 grams cheddar cheese and stir until fully melted. Remove from heat.

Step 5: Warm the Tortillas
Microwave each tortilla for 15 seconds or warm in a 300°F (150°C) oven for 5 minutes to soften.

Step 6: Assemble the Burritos
Place tortilla flat, sprinkle with extra cheese, and add 60–120 ml of filling. Fold sides and roll tightly. Repeat with remaining tortillas.

Step 7: Serve and Enjoy
Serve warm with sour cream, salsa, or hot sauce, if desired.