Copycat Taco Bell Chili Cheese Burrito

These burritos saved me from so many late-night fast food runs when that craving hit but I didn't want to leave the house. I spent weeks trying to figure out what made the original so addictive, and it turns out the secret is getting that chili mixture just the right consistency - thick enough to stay put but not so thick it becomes paste. The beef gets seasoned with this perfect blend of chili powder and cayenne that gives it that distinctive flavor, while the refried beans make it creamy and substantial. When you bite into one, you get that familiar salty, cheesy comfort that tastes exactly like the drive-through version.

My teenager came home from school starving one day when I was testing this recipe, and he devoured two of them before asking what they were. When I told him they were homemade Taco Bell burritos, he just stared at me and said "Mom, these are actually better." Now he asks me to make them instead of wanting to go out for fast food, which honestly saves me so much money.

What You Need

• Ground beef - I always use the 80/20 mix because you need that fat for flavor and moisture
• Yellow onion - Adds sweetness and depth that you don't get with just meat
• Chili powder - This is where most of the flavor comes from, so don't use the old stuff that's been sitting in your cabinet forever
• Refried beans - Makes these actually filling instead of just being meat and cheese wrapped in tortilla
• Cheddar cheese - I buy the block and shred it myself because it melts so much better

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Step-by-Step Instructions

Getting the Base Going

Throw your ground beef and diced onion into a big skillet over medium-high heat and cook everything together until the meat is browned and the onions are soft. This takes maybe 8 or 9 minutes of stirring and breaking up the meat. Drain most of the grease but leave a little bit because that's where flavor lives.

Building the Flavor

Add your chili powder, cayenne, and salt to the meat mixture and stir it around for about a minute until everything smells amazing. Pour in the 2 cups of water - I know it looks like way too much liquid, but trust the process here. This is what's going to create that perfect saucy consistency.

Thickening Magic

Mix the cornstarch with those 2 tablespoons of water in a small bowl until it's smooth, then stir that into the meat. Let everything come to a bubble and watch it thicken up into this perfect chili consistency. If you skip this step, you'll have watery burrito filling that makes everything soggy.

Adding the Good Stuff

Stir in the refried beans and tomato paste until everything looks evenly mixed and heated through. The beans make it creamy while the tomato paste adds this slight tanginess that really makes the flavor pop. Then add about half your cheese and stir until it's all melted in.

Rolling Time

Warm your tortillas for about 15 seconds in the microwave so they don't crack when you roll them. Put a little sprinkle of cheese down the middle of each one, then add about a third of a cup of your chili mixture. Fold the sides in first, then roll from the bottom up nice and tight.

Things to Remember

• Don't rush the thickening - That cornstarch step is what makes these work instead of being a soggy mess
• Warm those tortillas - Cold ones will crack every single time and make you want to throw things
• Let the filling cool a bit - If it's too hot, it'll make the tortillas fall apart when you try to roll them

I used to think I could skip the cornstarch and just let everything cook down, but that never worked right. The mixture would either be too watery or I'd cook it so long trying to thicken it that the meat got tough. Learning to use the cornstarch properly was a game changer for getting the texture right.

How to Serve Them

These are pretty complete on their own, but I love having sour cream and salsa on the side for dipping. Sometimes I'll make some Spanish rice or just throw some tortilla chips on the plate to make it feel more like a full meal. My kids like to dip them in ranch dressing, which sounds weird but actually tastes pretty good.

Switch It Up

You can add diced jalapeños or bell peppers to the meat mixture if you want more vegetables. Different cheeses work great too - pepper jack gives it more heat, or you could use a Mexican cheese blend. I've made these with ground turkey when I'm trying to be healthier, and they still taste really good.

Keeping Them Fresh

These freeze incredibly well, which is honestly one of my favorite things about making them. I wrap each one individually in plastic wrap and throw them in a freezer bag. When I want one, I just microwave it for a couple minutes and it tastes just as good as fresh. They keep in the freezer for months.

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Kitchen Tips

• Taste as you go - Different chili powders have different heat levels, so adjust accordingly
• Don't overstuff them - It's tempting to pile on the filling, but less is more when it comes to rolling
• Roll them tight - Loose burritos fall apart when you eat them and make a huge mess

These copycat chili cheese burritos have become one of those recipes I make when I want something comforting but don't want to think too hard about it. They taste exactly like what you're craving from the drive-through but somehow more satisfying because you made them yourself. Plus, having a bunch in the freezer means I never have to deal with hangry teenagers complaining there's nothing to eat.

Frequently Asked Questions

→ Can I make these vegetarian?

Yes! You can substitute the ground beef with plant-based ground meat, extra beans, or seasoned lentils. Just use the same seasonings for great flavor.

→ How do I store and reheat leftovers?

Store wrapped burritos in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes or in a skillet until heated through and crispy outside.

→ Can I freeze these burritos?

Absolutely! Let them cool completely, wrap each in plastic wrap, and freeze in a ziplock bag for up to 3 months. Reheat from frozen in the microwave.

→ What can I add to customize these?

Try adding diced bell peppers, jalapeños, corn, or different cheese blends. You could also add rice to make them more filling.

→ Why do I need cornstarch in the recipe?

The cornstarch helps thicken the meat mixture so it's not too watery and holds together better in the burrito. It creates that signature thick, saucy texture.