Copycat Taco Bell Chili Cheese

This take on the old school Taco Bell Chili Cheese Burrito brings a wave of fast food nostalgia straight to your kitchen. Packed with a saucy beef bean and cheese filling and rolled up in a warm tortilla this recipe delivers hearty satisfaction in 30 minutes and is incredibly family friendly. It is the solution for those comfort food cravings when you want bold flavor without leaving the house.

When Taco Bell took these off the menu I started testing ways to make that saucy cheesy filling at home. After a few tweaks this recipe made its way into our weeknight dinner rotation and now my family asks for these burritos any time we crave that nostalgic chili cheese flavor.

Ingredients

• Ground beef: brings savory depth and richness to the filling. Look for fresh beef with bright cherry color and little moisture in the package.
• Yellow onion: adds sweetness and softness forming the classic base for chili flavor
• Chili powder: delivers warmth and complexity and I like to use a blend with ancho or chipotle notes
• Cayenne pepper: offers a gentle heat that can be dialed up or down for spice preference
• Salt: essential for flavor balance and bringing out the other spices
• Water: loosens the mixture and helps everything marry together smoothly
• Cornstarch: thickens the chili and makes sure it has that signature saucy scoopable texture
• Refried beans: make the filling extra creamy and substantial go for a can with a short ingredient list for the best flavor
• Tomato paste: gives tang and umami and a bright red color in just a few tablespoons
• Cheddar cheese: brings creamy richness and familiar comfort sharp or medium cheddar both work well
• Flour tortillas: serve as the soft wrapping for everything opt for ones that feel pliable with no cracks

Step-by-Step Instructions

Brown the Beef and Onion:

Cook ground beef and diced onion together in a large skillet over medium high heat. Stir frequently breaking up the beef until browned and the onions are tender and translucent. This deepens the flavor base.

Add Seasonings and Water:

Sprinkle chili powder cayenne pepper and salt over the beef mixture. Stir until completely coated and then pour in 2 cups of water. Cooking the spices directly in the beef fat makes the chili taste extra robust.

Thicken with Cornstarch:

In a small bowl blend the cornstarch with 2 tablespoons of water. Pour this slurry into the simmering beef and stir well. Cook for another 2 to 3 minutes until the mixture thickens into a scoopable chili. Keep stirring to prevent sticking.

Blend in Beans and Tomato Paste:

Fold in the refried beans and tomato paste making sure to combine them smoothly with the beef mixture. The filling should look unified and creamy at this stage with no streaks.

Melt in the Cheese:

Scatter in one and a half cups of shredded cheddar cheese. Stir gently as it melts into the hot mixture making everything rich and extra cheesy.

Build the Burritos:

Lay out a warm flour tortilla. Place a little shredded cheese down first if you like then add about a quarter to half a cup of the beef and bean filling. Fold in the sides and roll up tightly into a burrito shape. Repeat with all tortillas.

Serve:

Enjoy hot with any toppings you like such as sour cream or salsa. Serve immediately for the best texture.

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Cheddar cheese is the star for me. The way it melts into the saucy filling is pure comfort and reminds me of how the original always pulled apart in gooey cheesy ribbons. My kids love helping with the rolling step and making their own just the way they like.

Storage Tips

Leftover burritos keep well in the fridge for up to four days. Make sure they are wrapped tightly in foil or plastic wrap to retain moisture. For longer storage let the burritos cool then wrap each one in plastic and freeze in a resealable bag up to three months. Reheat from frozen wrapped in a damp paper towel in the microwave or in a covered baking dish in the oven.

Ingredient Substitutions

If you prefer a lighter filling swap in ground turkey instead of beef. Those wanting a vegetarian version can double the refried beans and use a plant based ground meat. Try Monterey Jack cheese if you want a milder melt or add a little smoked gouda for a twist.

Serving Suggestions

Serve your chili cheese burrito with crisp shredded lettuce and fresh pico de gallo on the side for freshness. Sometimes I even make a simple jalapeno crema to drizzle over the top. A quick side of Spanish rice or tortilla chips rounds out a satisfying meal.

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Cultural and Historical Context

The original Taco Bell Chili Cheese Burrito also known as the Chilito has a cult following despite being mostly phased out of national menus in the late 1990s. Its appeal is in that nostalgic Tex Mex flavor profile and the comfort factor that hits just right for fans of classic fast food.

Recipe FAQs

→ What gives the filling its chili flavor?

The chili flavor comes from a blend of chili powder, cayenne pepper, and tomato paste simmered with ground beef and beans.

→ Can I use a different type of cheese?

Absolutely. Cheddar is classic, but mozzarella, pepper jack, or a Mexican blend work beautifully as well.

→ How do I prevent the tortillas from tearing when rolling?

Warm the tortillas briefly in the microwave before filling to keep them soft and pliable for rolling.

→ Are the burritos freezer-friendly?

Yes, simply let them cool, wrap individually, and freeze for up to 3 months. Reheat as needed for quick meals.

→ What sides go well with this dish?

Pair with classic sides like Mexican rice, salsa, guacamole, or a crunchy salad for a satisfying meal.

→ Can I add extra vegetables?

Definitely! Try adding sautéed bell peppers, jalapeños, or even corn for added texture and flavor.