This Copycat Taco Bell Chili Cheese Burrito recreates a soft flour-tortilla wrap filled with thick beef-and-bean chili and plenty of cheddar. Chili powder and cayenne provide the signature warmth, while a cornstarch slurry gives the filling enough body to stay inside the rolled tortilla.
The batch makes 10 burritos. Preparation takes 10 minutes and cooking takes 20 minutes, for a 30-minute total.
Chili Cheese Burrito Ingredients
Gather 1 pound ground beef, 1 diced onion, 3 tablespoons chili powder, 1 teaspoon cayenne pepper, and 1 teaspoon salt. Keep the liquids separate: 2 cups water go into the seasoned meat, while another 2 tablespoons water mix with 2 tablespoons cornstarch.
The remaining ingredients are one 16-ounce can refried beans, 6 ounces tomato paste—about 6 tablespoons—3 cups shredded cheddar cheese, and exactly 10 large 10-inch flour tortillas.
If you enjoy this recipe, you may also like Chicken Broccoli Rice Casserole.
How to Make Chili Cheese Burritos
- Cook the ground beef and diced onion together in a large skillet over medium-high heat until the beef is browned. Drain excess fat.
- Add 3 tablespoons chili powder, 1 teaspoon cayenne, 1 teaspoon salt, and 2 cups water.
- In a small bowl, stir 2 tablespoons cornstarch with the separate 2 tablespoons water until smooth. Add this slurry to the skillet and simmer until the mixture thickens.
- Stir in the 16 ounces refried beans and 6 ounces tomato paste.
- Add 1 1/2 cups of the cheddar and stir until melted.
- If desired, microwave one tortilla for 15 seconds to make it easier to roll. Add a pinch of the remaining cheese and 1/4 to 1/2 cup meat mixture.
- Fold in the sides, roll tightly, and repeat with all 10 tortillas.
For storage details after serving, the USDA leftovers and food safety guidance.
Brown Beef and Onion Together
Season with the Exact Chili Mixture
Make a Smooth Cornstarch Slurry
Simmer until the Chili Thickens
Add Beans and Tomato Paste
Divide Three Cups of Cheddar
Warm One Tortilla for Fifteen Seconds
Use One-Quarter to One-Half Cup Filling
Fold the Sides and Roll Tightly
Freezer-Friendly Meal Preparation
Keep the Thirty-Minute Workflow Moving
Conclusion
Brown 1 pound beef with 1 onion and drain. Add chili powder, cayenne, salt, and 2 cups water. Mix 2 tablespoons cornstarch with a separate 2 tablespoons water, stir it in, and simmer to thicken. Add refried beans, tomato paste, and 1 1/2 cups cheddar. Fill 10 warmed 10-inch flour tortillas with reserved cheese and 1/4 to 1/2 cup chili each, then fold and roll.
Frequently Asked Questions
- → How many chili cheese burritos does this recipe make?
It makes 10 burritos using ten 10-inch flour tortillas.
- → How much water goes into the cornstarch slurry?
Mix 2 tablespoons cornstarch with 2 tablespoons water. This is separate from the 2 cups water added to the beef.
- → How is the cheddar divided?
Melt 1 1/2 cups into the filling and reserve the remaining 1 1/2 cups to sprinkle inside the tortillas.
- → Can these burritos be frozen?
Yes. Wrap them individually and freeze them for up to 3 months.