Copycat Taco Bell Chili Cheese Burrito

Ever get a craving for something you just can’t find anymore? For me, it’s the Taco Bell Chili Cheese Burrito. That perfect, simple mix of spicy chili and melty cheese all wrapped up in a soft tortilla.

It was the best thing on the menu, and then for many of us, it just vanished. But I’ve spent years in the kitchen, and I’m here to tell you that you don’t have to miss it anymore. We’re going to make it at home, and it’s going to be even better than you remember.

What You’ll Need

This recipe is all about simple, easy-to-find ingredients. No need to go to a specialty store. You probably have most of this stuff in your kitchen right now.

For the Chili:

• 1 lb ground beef (80/20 is good)
• 1/4 cup all-purpose flour
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (or more if you like it spicy)
• 1 (8 oz) can tomato sauce
• 1 1/2 cups water
• Salt and pepper to taste

For the Burrito:

• 10 large (10-inch) flour tortillas
• 2 cups shredded sharp cheddar cheese

Tools You’ll Need

You don’t need any fancy gadgets for this. Just the basics will do.

• Large skillet or pot
• Spatula or wooden spoon
• Measuring cups and spoons
• Whisk
• Microwave or a steamer for the tortillas

How to Make a Copycat Chili Cheese Burrito

We’ll make the chili first, then it’s just a matter of assembling everything. It comes together pretty fast once the chili is done.

The Chili Instructions

Step 1: Brown the ground beef in a large skillet over medium-high heat. Break it up with a spatula as it cooks. Drain off most of the grease.

Step 2: Sprinkle the flour over the cooked beef and stir it all together. Let it cook for about one minute. This helps cook out the raw flour taste.

Step 3: Add the chili powder, cumin, onion powder, garlic powder, and cayenne pepper. Stir everything well so the meat is coated in the spices.

Step 4: Pour in the tomato sauce and water. Whisk it all together to make sure there are no lumps from the flour.

Step 5: Bring the chili to a simmer, then reduce the heat to low. Let it cook for about 15-20 minutes, stirring sometimes, until it’s nice and thick. Add salt and pepper to taste.

Assembling the Burritos

Step 1: Warm your tortillas. The best way is to wrap them in a damp paper towel and microwave for 30-45 seconds. They should be soft and easy to fold.

Step 2: Lay a warm tortilla flat. Spoon about 1/3 cup of the chili into the center.

Step 3: Sprinkle a good amount of shredded cheddar cheese on top of the chili.

Step 4: Fold in the sides of the tortilla first, then roll it up from the bottom. Serve right away while it’s hot and melty.

Pro Tips from My Kitchen

I’ve made these burritos more times than I can count. Here are a few little tricks I’ve learned along the way that make a big difference.

• Don’t Skip Steaming the Tortillas: A cold or dry tortilla will crack and fall apart. Microwaving them with a damp paper towel makes them soft and steamy, just like the real deal. It’s the secret to a burrito that holds together.
• The Right Chili Thickness: Your chili should be thick enough to be spoonable, not watery. If it’s too thin, let it simmer a little longer with the lid off. If it gets too thick, just add a splash of water.
• Shred Your Own Cheese: The pre-shredded cheese in bags has a coating to prevent clumping. Shredding a block of cheese yourself will give you a much better, gooier melt inside the burrito.

Substitutions and Fun Variations

Once you have the basic recipe down, you can play with it. Here are a few ideas to get you started.

• Different Meat: Ground turkey or chicken works great. You can even use plant-based crumbles for a vegetarian version.
• Add Some Heat: Finely dice a jalapeño and cook it with the ground beef. Or just add a few dashes of your favorite hot sauce to the chili.
• Make it “Supreme”: Add a dollop of sour cream and some diced onions before you roll it up.

Planning and Storing

This is a great recipe to make ahead of time, especially for busy weeknights. A little prep goes a long way.

Prep & Storage	Instructions
Make Ahead	The chili can be made up to 3 days in advance. Just store it in an airtight container in the fridge. Reheat it on the stove or in the microwave before making the burritos.
Storing Leftovers	Store leftover chili and tortillas separately in the fridge. Assembled burritos can get soggy, so it’s best to make them fresh.
Reheating	Reheat the chili, then warm a tortilla and assemble. This keeps it tasting fresh and prevents a mushy burrito.

Nutrition and Diet Swaps

Making this at home means you control what goes in it. You can easily adjust it to fit your needs.

Diet Tweak	How to Do It
Lower Fat	Use lean ground turkey (93/7) instead of beef. You can also use reduced-fat cheese.
Gluten-Free	The chili is easy to make gluten-free. Just use your favorite gluten-free all-purpose flour blend or a cornstarch slurry to thicken it instead of regular flour. Serve with gluten-free tortillas.
Vegetarian	Swap the ground beef for a plant-based crumble or a can of lentils. Just be sure to drain the lentils well.

What to Serve With It

These burritos are a meal on their own, but if you want to make a full spread, here are some ideas that work well.

Pairing Suggestions	Why It Works
Mexican Rice	A classic side that helps round out the meal.
Simple Salad	A crisp lettuce salad with a light vinaigrette cuts through the richness of the burrito.
Chips and Guacamole	Who doesn’t love chips and guac? It’s the perfect pairing for any burrito.

Frequently Asked Questions

Q1. Can I use canned chili instead of making my own?
Ans: You could, but it won’t taste the same. Most canned chilis have beans, and the real Taco Bell version is a beanless chili. Making it from scratch only takes about 30 minutes and gives you that authentic flavor.

Q2. Can I freeze these burritos?
Ans: Yes! This is one of my favorite ways to meal prep. Assemble the burritos but let the chili cool down first. Wrap each one tightly in plastic wrap, then put them all in a freezer bag. They’ll last for up to 3 months. To reheat, unwrap one, wrap it in a paper towel, and microwave for 2-3 minutes.

Q3. Why did my burrito fall apart when I rolled it?
Ans: This usually happens for two reasons. Either the tortilla wasn’t warmed up enough, or you put too much filling in it. Make sure the tortilla is hot and soft, and don’t go crazy with the chili and cheese.

Wrapping Up

There you have it—a taste of the past, made fresh in your own kitchen. This recipe is simple, satisfying, and brings back a lot of good memories for me.

Now it’s your turn. Give this recipe a try and let me know what you think. Did you add anything different? Drop a comment below. I’d love to hear how your chili cheese burritos turned out