Name: Copycat Taco Bell Chili Cheese Burrito Recipe-Bold Flavor
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10 servings
Ingredients: 1 pound ground beef; 1 medium yellow onion, diced; 3 tablespoons chili powder; 1 teaspoon cayenne pepper; 1 teaspoon salt; 2 cups water, plus 2 tablespoons divided; 2 tablespoons cornstarch; 1 (16 ounce) can refried beans; 1 (6 ounce) can tomato paste (about 6 tablespoons); 3 cups cheddar cheese, shredded; 10 (10 inch) flour tortillas

Copycat Taco Bell Chili Cheese Burrito, anyone? If you’ve ever found yourself craving that iconic, intensely satisfying blend of savory chili and gooey cheese wrapped in a warm tortilla, then you’re in the right place. We all have those comfort foods that transport us back to simpler times, and for many, the Taco Bell Chili Cheese Burrito holds a special place in their hearts. What is it about this seemingly humble creation that sparks such devotion? Perhaps it’s the perfect balance of textures – the hearty, spiced chili contrasting with the melted, sharp cheddar, all hugged by a soft, pliable flour tortilla. Or maybe it’s the sheer unadulterated indulgence of it all, a flavor bomb that hits all the right notes without being overly complicated. This recipe aims to capture that exact magic, bringing the beloved Copycat Taco Bell Chili Cheese Burrito straight to your kitchen, allowing you to relive those delicious memories anytime the craving strikes.

Ingredients:

1 pound ground beef
1 medium yellow onion, diced
3 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
2 cups water, plus 2 tablespoons divided
2 tablespoons cornstarch
1 (16 ounce) can refried beans
1 (6 ounce) can tomato paste (about 6 tablespoons)
3 cups cheddar cheese, shredded
10 (10 inch) flour tortillas

Preparing the “Chili” Base

The heart of our Copycat Taco Bell Chili Cheese Burrito is this flavorful, hearty chili base. It’s surprisingly simple to make and packs a punch of savory goodness.

Step 1: Browning the Beef and Onions

Begin by placing your 1 pound of ground beef into a large skillet or pot over medium-high heat. Break up the meat with a spoon as it starts to cook. Once it’s about halfway browned, add your diced medium yellow onion. Continue to cook, stirring occasionally, until the beef is fully browned and the onions are softened and translucent. This usually takes about 8-10 minutes. Drain off any excess grease from the skillet. This step is crucial for a good texture and flavor foundation.

Step 2: Building the Chili Flavors

Now it’s time to introduce our spices and tomato base. Sprinkle the 3 tablespoons of chili powder, 1 teaspoon of cayenne pepper, and 1 teaspoon of salt directly over the browned beef and onion mixture. Stir well to coat everything evenly. Let these spices toast for about 1 minute, which helps to release their full aroma and flavor. Then, add the 1 (6 ounce) can of tomato paste (which is about 6 tablespoons). Stir it into the beef and onion mixture until it’s well combined. The tomato paste adds a wonderful depth of flavor and helps to thicken the chili.

Step 3: Simmering the Chili

Pour in 2 cups of water into the skillet. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for at least 20 minutes. This simmering time allows all the flavors to meld together beautifully. The longer it simmers, the more robust the flavor will become. You can simmer it for up to an hour if you have the time, just make sure to stir occasionally to prevent sticking.

Step 4: Thickening the Chili

While the chili is simmering, prepare your thickening slurry. In a small bowl, whisk together the 2 tablespoons of cornstarch with the 2 tablespoons of divided water until it’s completely smooth with no lumps. This is your cornstarch slurry. Once the chili has simmered for at least 20 minutes, slowly pour the cornstarch slurry into the simmering chili, stirring constantly. Continue to stir and cook for another 2-3 minutes, or until the chili has thickened to your desired consistency. It should be thick enough to coat the back of a spoon but still spoonable.

Step 5: Incorporating the Refried Beans and Cheese

Now for the creamy, cheesy goodness! Add the entire 1 (16 ounce) can of refried beans directly into the skillet with the thickened chili. Stir them in until they are fully incorporated and there are no large lumps of beans. The refried beans add a wonderful creaminess and body to the chili, making it even more satisfying. Once the refried beans are mixed in, turn off the heat. Stir in 2 cups of the shredded cheddar cheese until it’s melted and fully incorporated into the chili mixture. Reserve the remaining 1 cup of cheddar cheese for topping the burritos. This creamy, cheesy chili mixture is now ready to be assembled into our burritos.

Assembling the Burritos

With our delicious chili base ready, it’s time to assemble these iconic burritos.

Step 6: Warming the Tortillas and Filling

Gently warm your 10 (10 inch) flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for 30-45 seconds, or by warming them one by one in a dry skillet over medium heat for about 15-20 seconds per side. Warming them makes them pliable and less likely to tear when you roll them. Lay a warmed tortilla flat on a clean surface. Spoon a generous amount of the chili cheese mixture down the center of the tortilla, leaving some space on the sides. Don’t overfill, or it will be difficult to roll.

Step 7: Rolling and Topping

Fold in the sides of the tortilla over the filling, then tightly roll up the bottom of the tortilla, tucking the filling in as you go. Continue rolling upwards to create a sealed burrito. Once rolled, place the burrito seam-side down onto a baking sheet. Repeat this process for all 10 tortillas. You can enjoy them as is, or for an extra special touch, you can briefly grill them seam-side down in a lightly oiled skillet or under the broiler for a minute or two until lightly browned and the cheese is further melted. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of each burrito before serving.

Conclusion:

And there you have it! With these straightforward steps, you’re well on your way to enjoying your very own Copycat Taco Bell Chili Cheese Burrito right in the comfort of your home. We’ve covered everything from selecting the perfect ground beef to achieving that iconic cheesy, saucy filling. This recipe is incredibly rewarding, offering that nostalgic flavor profile you’ve been craving. Don’t be afraid to dive in and make this your own!

For serving, these burritos are fantastic on their own, but they also pair wonderfully with a side of tortilla chips and salsa, or even a simple green salad for a more balanced meal. When it comes to variations, feel free to adjust the spice level by adding a pinch of cayenne pepper to the chili, or swap out the cheddar for a Mexican blend for a different cheesy dimension. You could even add a dollop of sour cream or a sprinkle of fresh cilantro before rolling for an extra burst of flavor. I truly hope you enjoy creating and devouring these delicious burritos!

Frequently Asked Questions:

Q1: Can I make the chili filling ahead of time?

Absolutely! The chili filling for the Copycat Taco Bell Chili Cheese Burrito can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembly on burrito night even quicker and easier!

Q2: What kind of tortillas are best for this recipe?

We recommend using large (10-12 inch) flour tortillas for this Copycat Taco Bell Chili Cheese Burrito. They are pliable enough to roll without tearing and hold all the delicious filling well. Warming them slightly before filling will make them even more flexible.