You know those chaotic Tuesday evenings when the kids are finishing homework, someone’s shouting they can’t find their soccer cleats, and the dog is barking at absolutely nothing? That was our house last week—classic family circus.

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I needed something fast, warm, and filling—something that wouldn’t spark the “ugh, not this again” reaction from my two teenagers. And just like that, my memory jumped back to the 90s, waiting in the drive-thru with my husband (back then, just my college sweetheart), laughing over a pair of Chili Cheese Burritos from Taco Bell. That ooey-gooey filling wrapped in a soft tortilla was cheap, delicious, and surprisingly comforting.

I’ve been on a bit of a mission lately to recreate some of our favorite nostalgic foods, but with real ingredients and family-sized portions. So, I rolled up my sleeves and whipped up this copycat version. Let me tell you—it hit the spot. My husband raised an eyebrow and said, “This tastes just like it!” And the kids? They asked if we could have burrito night every week. That’s what I call a win.

This recipe takes simple pantry ingredients and turns them into something crave-worthy. It’s rich, melty, full of chili-spiced flavor, and way better than the fast-food original. Plus, it makes enough for a hungry crew, with a little left over for lunch the next day.

Short Description

A homemade version of Taco Bell’s discontinued classic, this Chili Cheese Burrito wraps seasoned beef, refried beans, melty cheddar, and rich chili flavor in a soft flour tortilla—quick, hearty, and family-friendly.

Key Ingredients

For the Chili Beef Filling:

450g ground beef
1 medium yellow onion, diced
3 tbsp chili powder
1 tsp cayenne pepper
1 tsp salt
480ml water, divided
2 tbsp cornstarch

For Filling and Assembly:

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

Tools Needed

Large nonstick skillet
Mixing bowls
Measuring spoons & cups
Spatula or wooden spoon
Microwave or skillet for warming tortillas

Cooking Instructions

Step 1: Cook the Beef
In a large skillet over medium-high heat, add ground beef and diced onion. Cook for 7–8 minutes until beef is browned and onions are soft. Drain excess grease from the pan to avoid a greasy filling.

Step 2: Season the Mixture
Stir in chili powder, cayenne pepper, and salt. Pour in 450ml of water. In a separate bowl, mix remaining 30ml water with cornstarch until dissolved.

Add the cornstarch mixture to the beef. Simmer for 5–7 minutes, stirring occasionally, until the chili mixture thickens to a saucy consistency.

Step 3: Add Beans and Tomato Paste
Reduce heat to medium. Stir in the refried beans and tomato paste until fully combined with the meat. Cook for another 2–3 minutes to blend flavors.

Step 4: Melt in the Cheese
Add about 170g of shredded cheddar to the pan. Stir until the cheese is completely melted and the mixture is thick, creamy, and uniform in texture.

Step 5: Warm the Tortillas
Place each tortilla in the microwave for 15 seconds or warm them in a dry skillet for 20 seconds per side to make them soft and pliable.

Step 6: Assemble the Burritos
Lay out a tortilla. Sprinkle a little shredded cheese in the center. Spoon 60–120ml of the beef mixture on top. Fold the sides in, then roll into a tight burrito. Repeat with the remaining tortillas and filling.

Step 7: Serve Warm
Serve immediately while the burritos are warm and the cheese is melty. Add sour cream or salsa if you like a little extra flair.

Why You’ll Love This Recipe

– Full of bold chili flavor

– Creamy, cheesy, and comforting

– Budget-friendly ingredients

– Feeds a family with leftovers to spare

– Quick and easy to prepare on busy nights

– Nostalgic fast-food taste with homemade quality

– Customizable heat level

Mistakes to Avoid & Solutions

1. Skipping the Cornstarch Mix
Problem: Runny filling.
Solution: Always dissolve cornstarch in a small portion of cold water before adding to the skillet. It thickens the filling and gives it that signature chili-cheese texture.

2. Overstuffing the Tortillas
Problem: Torn wraps or messy rolls.
Solution: Stick to 60–120ml of filling per tortilla. If needed, use larger wraps or fold burrito-style to avoid spillage.

3. Not Draining the Beef
Problem: Greasy burritos.
Solution: Always drain the fat after browning the beef for a cleaner, better-textured filling.

4. Using Cold Tortillas
Problem: Cracks when rolling.
Solution: Warm tortillas first. A few seconds in the microwave or skillet softens them and makes rolling easier.

5. Adding Cheese Too Soon
Problem: Cheese burns or clumps.
Solution: Fold in cheese after all other ingredients are mixed and heat is reduced. It melts more smoothly.

Serving and Pairing Suggestions

These burritos make a hearty main dish, but you can elevate the meal with:

– A side of Mexican rice or cilantro-lime rice

– Fresh guacamole or pico de gallo

– A green salad with lime vinaigrette

– Tortilla chips with queso or salsa

– A pitcher of homemade lemonade or iced hibiscus tea

Serve family-style on a big platter for casual nights or wrap individually for grab-and-go dinners.

Storage and Reheating Tips

Refrigerate: Wrap each burrito in foil or plastic wrap. Store in an airtight container in the fridge for up to 4 days.

Freeze: Wrap burritos tightly and freeze in a single layer. Once frozen, transfer to a freezer bag. Keeps well for 2 months.

Reheat in Microwave: Unwrap and heat for 1–2 minutes, flipping halfway. Cover with a damp paper towel to prevent drying.

Reheat in Oven: Wrap in foil and bake at 350°F for 15–20 minutes until heated through.

Reheat from Frozen: Microwave on defrost, then heat through. Or bake at 350°F for 25–30 minutes wrapped in foil.

FAQs

1. Can I make this ahead of time?
Yes! You can prepare the filling up to 3 days in advance. Store in the fridge and assemble burritos when ready to serve.

2. What can I use instead of ground beef?
Ground turkey or plant-based crumbles work well. Just adjust seasonings as needed to match the flavor.

3. Are these spicy?
They have a kick, thanks to the cayenne. For less heat, reduce the cayenne or use mild chili powder.

4. Can I add rice to the filling?
Absolutely. Stir in 1 cup of cooked rice to stretch the filling and add a slightly different texture.

5. What tortillas work best?
Use 25 cm (10-inch) flour tortillas—they’re the perfect size for rolling without tearing.

Tips & Tricks

Shred your own cheddar—it melts better and doesn’t have anti-caking agents like pre-shredded cheese.

Toast assembled burritos in a dry skillet for a crispy outside.

Want smokier flavor? Add a teaspoon of smoked paprika.

Keep tortillas warm in a clean towel while assembling.

Make a double batch and freeze half for later—future-you will thank you.

Recipe Variations

1. Vegetarian Twist
Swap ground beef for black beans and corn. Use 2 cups of black beans and 1 cup of corn kernels. Skip beef, follow all other steps.

2. Spicy Green Chile Burrito
Add ½ cup chopped green chilies to the filling and use pepper jack instead of cheddar. Boosts both heat and flavor.

3. Breakfast Burrito Style
Replace refried beans with scrambled eggs and use chorizo instead of beef. Omit tomato paste and add hot sauce.

4. Creamy Chicken Version
Use shredded rotisserie chicken. Add 1/2 cup sour cream to the filling for extra richness. Season with taco seasoning instead of chili powder.

Final Thoughts

Some recipes just bring a little fun back to dinner—and this Copycat Taco Bell Chili Cheese Burrito does exactly that. It’s the kind of dish that reminds you meals don’t have to be complicated to be memorable. Every bite is packed with warmth, a little spice, and cheesy goodness that my whole family can’t get enough of.

Best of all, it’s a dish you can tweak, freeze, prep ahead—or serve fresh with friends over a movie night. For busy families like ours, that kind of flexibility makes all the difference. So if you’re looking for something hearty, cheesy, and crowd-pleasing, give this one a try. I have a feeling it might become a regular in your rotation too.

Copycat Taco Bell Chili Cheese Burrito

A homemade take on Taco Bell’s classic—this Chili Cheese Burrito wraps seasoned beef, beans, and melted cheddar in a soft tortilla. Quick, hearty, and family-approved.

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Ingredients

For the Chili Beef Filling:

450 g ground beef
1 medium yellow onion diced
3 tbsp chili powder
1 tsp cayenne pepper
1 tsp salt
480 ml water divided
2 tbsp cornstarch

For Filling and Assembly:

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

Instructions

In a large skillet over medium-high heat, cook ground beef and onion for 7–8 minutes until browned and tender. Drain excess grease.
Add chili powder, cayenne, and salt. Pour in 450ml water. Mix cornstarch with the remaining 30ml water, then stir into the pan. Simmer for 5–7 minutes until thickened.
Reduce heat to medium. Stir in refried beans and tomato paste until well blended. Cook for 2–3 minutes.
Stir in 170g shredded cheddar until melted and creamy.
Microwave tortillas for 15 seconds or heat in a dry skillet for 20 seconds per side to soften.
Place a tortilla flat, sprinkle with cheese, and spoon 60–120ml filling in the center. Fold sides in and roll tightly. Repeat with remaining tortillas.
Enjoy right away while hot and cheesy. Add sour cream or salsa if desired.