Copycat Taco Bell Chili Cheese Burrito (Print Version)
# Ingredients:
→ Chili Meat Base
01 -
1 lb ground beef
02 -
1 medium yellow onion, diced
03 -
3 tbsp chili powder
04 -
1 tsp cayenne pepper
05 -
1 tsp salt
06 -
2 cups water
07 -
2 tbsp cornstarch
08 -
2 tbsp cold water
→ Filling Components
09 -
1 can refried beans (16 oz)
10 -
1 can tomato paste (6 oz)
11 -
3 cups cheddar cheese, shredded
→ Assembly
12 -
10 large flour tortillas (10-inch)
# Instructions:
01 -
Heat a large skillet over medium-high heat and add the ground beef and diced onion. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 6-8 minutes. Drain off any excess fat.
02 -
Stir in the chili powder, cayenne pepper, and salt, cooking for about 30 seconds until fragrant. Pour in 2 cups of water and bring the mixture to a simmer.
03 -
In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. Stir this slurry into the beef mixture and let it simmer for 2-3 minutes until it thickens up nicely.
04 -
Stir in the refried beans and tomato paste, mixing everything together until well combined. The mixture should be thick and saucy, just like the Taco Bell filling.
05 -
Add 1½ cups of the shredded cheddar cheese to the skillet and stir until it's completely melted and the filling is creamy and smooth. Remove from heat.
06 -
If your tortillas are cold or stiff, warm them in the microwave for 15 seconds to make them more pliable for rolling.
07 -
Place a tortilla on a flat surface and sprinkle a pinch of the remaining cheese down the center. Add about ¼ to ½ cup of the chili meat mixture on top. Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a neat burrito.
08 -
Serve immediately while warm, with sour cream and salsa on the side if you like. These taste just like the real deal!
# Notes:
01 -
This homemade version lets you control the spice level and customize exactly how you like it.
02 -
The cornstarch slurry is key to getting that thick, authentic Taco Bell texture.
03 -
You can freeze these burritos individually wrapped for quick meals later - they keep for up to 3 months.
04 -
Try different cheese blends like Mexican mix, pepper jack, or mozzarella for variety.
05 -
Add diced bell peppers or jalapeños to the beef mixture for extra flavor and crunch.