Taco Bell Chili Cheese Burrito: A Delicious and Affordable Treat

Taco Bell Chili Cheese Burrito: Craving that warm, cheesy, chili-filled delight from Taco Bell, but don’t want to leave the house? Or maybe you’re missing this discontinued menu item? Well, you’re in luck! I’ve cracked the code and created a homemade version that’s even better than the original. Get ready to experience a flavor explosion that will transport you back to your favorite late-night Taco Bell run.

While the exact origins of the Chili Cheese Burrito are shrouded in fast-food mystery, its popularity is undeniable. It represents a comforting, accessible indulgence that has captivated taste buds for decades. This simple yet satisfying combination of seasoned chili, melted cheese, and a soft tortilla has become a cultural icon, a symbol of quick, affordable, and undeniably delicious comfort food.

What’s not to love? The creamy, melted cheese perfectly complements the savory, slightly spicy chili, all wrapped in a warm, pillowy tortilla. It’s the ideal balance of textures and flavors, making it incredibly addictive. Plus, it’s incredibly convenient – a handheld meal that’s perfect for a quick lunch, a late-night snack, or a satisfying dinner. My version of the Taco Bell Chili Cheese Burrito takes all those beloved qualities and elevates them with fresh ingredients and a touch of homemade love. So, ditch the drive-thru and let’s get cooking! You’ll be amazed at how easy it is to recreate this classic at home, and I promise, this Taco Bell Chili Cheese Burrito recipe will become a new family favorite.

this Recipe

Ingredients:

• For the Chili:
• 1 pound ground beef (80/20 blend recommended for flavor)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, finely chopped
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon (optional, but adds depth)
• Salt and black pepper to taste
• 1 tablespoon vegetable oil
• For the Burrito Assembly:
• 6 large flour tortillas (burrito size)
• 1 (8 ounce) package shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

Preparing the Chili:

1. Brown the Ground Beef: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Make sure you really break up the beef into small pieces; this is important for the texture of the chili.
2. Sauté the Vegetables: Add the chopped onion and green bell pepper to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be translucent and slightly fragrant.
3. Add the Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and cinnamon (if using). Cook for another minute, stirring constantly, until the spices are fragrant. This step is crucial for blooming the spices and releasing their full flavor.
4. Incorporate the Tomatoes and Beans: Pour in the tomato sauce, diced tomatoes and green chilies (Rotel), and beef broth. Add the drained and rinsed kidney beans and pinto beans. Stir well to combine all the ingredients.
5. Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together. If the chili becomes too thick, add a little more beef broth. I usually aim for a consistency that’s thick but still slightly saucy.
6. Season to Taste: After simmering, taste the chili and adjust the seasoning as needed. Add salt, black pepper, or more of any of the spices to your liking. Remember, you can always add more, but you can’t take it away!

Assembling the Chili Cheese Burritos:

1. Warm the Tortillas: Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are pliable. You can also warm them in the microwave, wrapped in a damp paper towel, for about 15-20 seconds. Warming the tortillas makes them easier to roll without tearing.
2. Fill the Burritos: Lay a warm tortilla flat on a clean surface. Spoon about 1/2 cup of the chili into the center of the tortilla. Top with about 1/4 cup of shredded cheddar cheese. Don’t overfill the tortilla, or it will be difficult to roll.
3. Roll the Burritos: Fold in the sides of the tortilla over the chili and cheese. Then, starting from the bottom, tightly roll the burrito up, tucking in the filling as you go. The goal is to create a tight, secure roll.
4. Serve Immediately: Serve the chili cheese burritos immediately while they are warm and the cheese is melted. You can also wrap them in foil to keep them warm if you’re not serving them right away.

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper to control the spice level of the chili. If you like it really spicy, you can add a pinch of red pepper flakes or a chopped jalapeño pepper to the chili while it’s simmering.
• Bean Variations: Feel free to substitute other types of beans, such as black beans or great northern beans, for the kidney beans or pinto beans.
• Meat Variations: You can also use ground turkey or ground chicken instead of ground beef. Just be sure to adjust the cooking time accordingly.
• Vegetarian Option: For a vegetarian chili, omit the ground beef and add more beans or vegetables, such as corn, zucchini, or carrots. You can also use vegetable broth instead of beef broth.
• Cheese Options: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
• Toppings: Serve the chili cheese burritos with your favorite toppings, such as sour cream, guacamole, salsa, chopped onions, or cilantro.
• Make Ahead: The chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it before assembling the burritos.
• Freezing: The chili can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
• Serving Suggestions: These burritos are great for a quick lunch, a casual dinner, or a party snack. They’re also perfect for tailgating or camping.
• Tortilla Tips: If your tortillas are tearing easily, try warming them for a longer period of time. You can also lightly brush them with oil or butter before warming them.
• Chili Consistency: If your chili is too thin, you can thicken it by simmering it uncovered for a longer period of time, allowing some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a little cold water to the chili while it’s simmering.
• Flavor Enhancement: A secret ingredient that adds a lot of depth to the chili is a tablespoon of unsweetened cocoa powder. Try adding it along with the other spices for a richer, more complex flavor.
• Slow Cooker Option: You can easily adapt this recipe for a slow cooker. Brown the ground beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Instant Pot Option: For an even quicker version, use an Instant Pot. Brown the ground beef and sauté the vegetables using the sauté function. Then, add the remaining ingredients and cook on high pressure for 20 minutes, followed by a natural pressure release for 10 minutes.

Why This Recipe Works:

This recipe aims to recreate the iconic Taco Bell Chili Cheese Burrito while offering a homemade touch. The key is in the chili. We’re not just throwing together a can of chili; we’re building layers of flavor with browned ground beef, sautéed vegetables, and a blend of spices that mimic the signature Taco Bell taste. The simmering process is crucial for allowing the flavors to meld and deepen. Using good quality cheddar cheese is also important for achieving that cheesy, gooey goodness. Finally, warming the tortillas ensures that they are pliable and easy to roll, preventing them from tearing. The result is a satisfying and flavorful burrito that’s reminiscent of the original, but with a homemade quality that you can be proud of.

Conclusion:

So, there you have it! This Taco Bell Chili Cheese Burrito recipe is more than just a copycat; it’s a passport back to those carefree days of late-night cravings and satisfyingly simple flavors. It’s a must-try because it delivers that nostalgic taste you remember, but with the added bonus of knowing exactly what ingredients are going into it. No more mystery meat! Just pure, cheesy, chili-laden goodness.

Why is this a must-try? Because it’s quick, easy, and incredibly satisfying. It’s perfect for a weeknight dinner, a weekend snack, or even a fun party appetizer. Plus, it’s a guaranteed crowd-pleaser, especially for anyone who’s ever experienced the joy of a Taco Bell Chili Cheese Burrito. Forget the drive-thru; now you can have this iconic treat whenever the craving strikes.

But the fun doesn’t stop there! This recipe is just a starting point. Feel free to get creative and customize it to your liking.

Serving Suggestions and Variations:

* Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to the chili for an extra kick. You could even use a spicier chili powder blend.
* Go vegetarian! Substitute the ground beef with plant-based crumbles or seasoned lentils for a delicious vegetarian option.
* Add some crunch! Sprinkle some crushed tortilla chips or Fritos inside the burrito for added texture.
* Make it a bowl! Skip the tortilla altogether and layer the chili, cheese, and toppings in a bowl for a chili cheese bowl variation.
* Get fancy! Top your burrito with a dollop of sour cream, guacamole, or pico de gallo for a more gourmet experience.
* Double the cheese! Because, why not? A little extra cheddar never hurt anyone. You could even experiment with different types of cheese, like Monterey Jack or pepper jack.
* Make it a party! Set up a Chili Cheese Burrito bar with all the fixings and let your guests customize their own creations. This is always a hit!
* Breakfast Burrito Twist: Add scrambled eggs and crumbled bacon for a breakfast version of this classic.

I truly believe you’ll love this recipe. It’s a simple pleasure that brings back so many memories. And honestly, who can resist a warm, cheesy burrito filled with flavorful chili? I know I can’t!

So, what are you waiting for? Gather your ingredients, fire up the stove, and get ready to experience the magic of a homemade Taco Bell Chili Cheese Burrito. I’m confident that this will become a new favorite in your household.

Now, for the most important part: I want to hear about your experience! Did you try this recipe? What variations did you make? What did you think? Please, share your thoughts and photos in the comments below. I’m eager to see your creations and learn from your experiences. Let’s build a community of Chili Cheese Burrito enthusiasts! Don’t be shy; let me know how your Taco Bell Chili Cheese Burrito turned out! Happy cooking!