Copycat Taco Bell Chili Cheese Burrito
Remember when Taco Bell discontinued the Chili Cheese Burrito in most locations?
I do. And I’m still not over it.
That perfectly seasoned beef chili wrapped in a soft tortilla with melted cheddar was my go-to order for years. Then one day, poof. Gone from the menu like it never existed.
But here’s what I figured out: you can make it at home, and it tastes better than the original. I’m not even exaggerating.
So if you’ve been mourning the Chilito (yes, that was its OG name), or if you just want something quick and satisfying for dinner tonight, keep reading.
Recipe at a Glance
| Detail | Info |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Total Time | 30 minutes |
| Servings | 6 burritos |
| Difficulty | Easy ⭐ |
| Cost | Under $12 total |
What You’ll Need
The Chili
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Ground beef | 1 pound (80/20) | Fat content = flavor |
| All-purpose flour | 2 tablespoons | Creates that thick sauce |
| Tomato sauce | 8 oz can | Adds richness |
| Water | 1 cup | Helps simmer |
| Chili powder | 1 tablespoon | Main flavor punch |
| Paprika | 1 teaspoon | Adds color + depth |
| Ground cumin | 1 teaspoon | Earthy warmth |
| Onion powder | 1 teaspoon | Savory base |
| Garlic powder | 1/2 teaspoon | Aromatic kick |
| Salt | 1/2 teaspoon | Brings it together |
| Black pepper | 1/4 teaspoon | Subtle heat |
For Assembly
| Item | Amount | Pro Tip |
|---|---|---|
| Large flour tortillas | 6 (10-inch) | Warm them first! |
| Shredded cheddar | 2 cups | Fresh > pre-shredded |
Optional Add-Ins
✔️ Sour cream
✔️ Diced white onions
✔️ Pickled jalapeños
✔️ Hot sauce
✔️ Chopped cilantro
Also Read: Orange Fluff Salad with Mandarin Oranges
Tools Checklist
| Tool | Size/Type | Must Have? |
|---|---|---|
| Large skillet | 10-12 inches | ✅ Yes |
| Wooden spoon | Any | ✅ Yes |
| Measuring cups | Standard set | ✅ Yes |
| Measuring spoons | Standard set | ✅ Yes |
| Can opener | Any | ✅ Yes |
| Box grater | 4-sided | Optional* |
| Microwave OR skillet | For tortillas | ✅ Yes |
*Optional if buying pre-shredded cheese
Pro Tips From Someone Who’s Made These 20+ Times
Tip #1: Brown the Beef Properly
Don’t just cook it until it’s no longer pink.
Let it sit in the pan long enough to get those crispy, caramelized bits. That’s where the flavor lives.
Drain most of the fat after browning, but leave about a tablespoon. It adds richness to the final chili.
Tip #2: The Flour Changes Everything
When you sprinkle that flour over the cooked beef and stir it around, magic happens.
It creates this thick, saucy texture that’s exactly like the Taco Bell version.
Skip it and your chili will be watery. Trust me, I learned this the hard way.
Tip #3: Shred Your Own Cheese
| Cheese Type | Melting Quality | Why |
|---|---|---|
| Freshly shredded | 10/10 ⭐⭐⭐⭐⭐ | No anti-caking agents |
| Pre-shredded | 6/10 ⭐⭐⭐ | Coated to prevent sticking |
Two minutes with a box grater gives you that perfect gooey, melty situation you’re craving.
Tip #4: Warm Tortillas = Game Changer
| Tortilla Temp | Result |
|---|---|
| Cold | Cracks and tears ❌ |
| Room temp | Still stiff ❌ |
| Warm | Folds perfectly ✅ |
Wrap them in a damp paper towel and microwave for 15-20 seconds. Or heat them one at a time in a dry skillet.
Your burritos will thank you.
Tip #5: Let It Simmer the Full Time
Those 15-20 minutes aren’t optional.
The chili needs time to thicken and for all the spices to blend together.
| If Your Chili Is… | Do This |
|---|---|
| Too thick | Add water, 1 tbsp at a time |
| Too thin | Simmer longer |
| Perfect | Coats the back of a spoon |
Step-by-Step Instructions
Step 1: Brown the Beef (5-7 minutes)
What to do:
- Heat skillet over medium-high
- Add ground beef
- Break into small crumbles
- Cook until browned with crispy bits
- Drain fat, leave 1 tablespoon
What you’re looking for:
| ❌ Not Done | ✅ Done Right |
|---|---|
| Grey meat | Deep brown color |
| No crust | Crispy bits forming |
| Still pink | Fully cooked through |
Step 2: Add the Flour (1 minute)
Sprinkle flour evenly over the beef.
Stir really well so every piece gets coated.
Cook for about a minute, stirring constantly.
Visual cue: The flour will absorb the beef fat and create a paste. That’s exactly what you want.
Step 3: Season It (30 seconds)
Add all your spices at once:
| Spice | Action |
|---|---|
| Chili powder | 1 tbsp |
| Paprika | 1 tsp |
| Cumin | 1 tsp |
| Onion powder | 1 tsp |
| Garlic powder | 1/2 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
Stir everything together until the meat is completely coated.
Your kitchen is going to smell amazing right about now.
Also Read: Homestyle Porcupine Meatballs Treat
Step 4: Add Liquids and Simmer (15-20 minutes)
Pour in:
- 1 cup water
- 8 oz tomato sauce
Stir everything together, scraping up any browned bits from the bottom.
Timeline:
| Time | What’s Happening |
|---|---|
| 0-5 min | Comes to simmer, bubbling starts |
| 5-10 min | Sauce begins to thicken |
| 10-15 min | Color deepens to dark red |
| 15-20 min | Perfect thick consistency |
You’re watching for the sauce to coat the back of a spoon but still have some liquid.
Think thick marinara consistency, not paste.
Step 5: Warm Your Tortillas (20 seconds)
| Method | Time | Result |
|---|---|---|
| Microwave | 15-20 sec | Quick & easy |
| Skillet | 30 sec per side | Slight char |
Microwave method: Stack tortillas, wrap in damp paper towel, heat.
Skillet method: Heat individually in dry pan, flip once.
Step 6: Assemble (2 minutes per burrito)
| Component | Amount | Placement |
|---|---|---|
| Warm tortilla | 1 | Flat on surface |
| Chili | 1/2 cup | Center line |
| Cheddar cheese | 1/3 cup | Over chili |
| Optional extras | To taste | On top of cheese |
Key: Leave 2 inches on each end. Don’t overfill.
Step 7: Roll It
The Technique:
1️⃣ Fold in left and right sides (2 inches over filling)
2️⃣ Fold up bottom edge, tuck tightly
3️⃣ Keep rolling away from you
4️⃣ Keep sides tucked as you go
5️⃣ Place seam-side down
The moisture seals it closed naturally.
Step 8: Optional Toasting
| Method | Time | Result |
|---|---|---|
| Skillet | 1-2 min per side | Crispy exterior ⭐ |
| Oven (foil) | 5 min at 350°F | Soft, warm |
| Skip it | 0 min | Still delicious |
Skillet method: Medium heat, seam-side down first, flip once golden.
You get this crispy exterior with a soft, melty interior. Plus it seals the burrito so nothing falls out.
Substitutions Guide
Protein Swaps
| Instead of Beef | Use This | Adjustment Needed |
|---|---|---|
| Ground turkey | 1 pound | Add 1 tbsp oil |
| Ground chicken | 1 pound | Add 1 tbsp oil |
| Plant-based meat | 1 pound | Follow package directions |
| Chorizo + beef | 1/2 lb each | Extra flavor punch |
| Shredded chicken | 2 cups cooked | Mix with sauce only |
Cheese Options
| Cheese Type | Flavor Profile | Melting Score |
|---|---|---|
| Cheddar (original) | Sharp, classic | ⭐⭐⭐⭐⭐ |
| Mexican blend | Mild, creamy | ⭐⭐⭐⭐⭐ |
| Pepper jack | Spicy kick | ⭐⭐⭐⭐ |
| Monterey Jack | Smooth, mild | ⭐⭐⭐⭐⭐ |
| Queso quesadilla | Authentic | ⭐⭐⭐⭐ |
Spice Level Adjustments
| Heat Level | What to Add |
|---|---|
| Mild (as written) | Nothing |
| Medium | +1/2 tsp cayenne |
| Hot | Hot chili powder + fresh jalapeño |
| Extra Hot | All above + hot sauce |
Dietary Modifications
| Diet | Swap This | For This |
|---|---|---|
| Gluten-free | Flour tortillas | GF tortillas |
| Gluten-free | All-purpose flour | Cornstarch |
| Low sodium | Regular tomato sauce | No-salt-added |
| Keto | Regular tortillas | Low-carb tortillas |
| Dairy-free | Cheddar cheese | Dairy-free shreds |
Make Ahead Strategy
Chili Prep Timeline
| When | How Long It Keeps | Storage Method |
|---|---|---|
| Same day | 4 hours | Counter, covered |
| This week | 3 days | Fridge, airtight container |
| This month | 3 months | Freezer, freezer bags |
Pro tip: I actually think it tastes better the next day after all the flavors have had time to hang out.
Assembled Burritos
| Storage | How Long | Wrap In | Reheat Method |
|---|---|---|---|
| Fridge | 2 days | Foil | Oven 15-20 min |
| Freezer | 2 months | Plastic + foil | Oven 25-30 min |
Freezing tip: Wrap in plastic wrap first, then foil. Label with date.
Nutrition Breakdown (Per Burrito)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 475 | 24% |
| Protein | 26g | 52% |
| Carbs | 38g | 13% |
| Fat | 23g | 30% |
| Fiber | 3g | 11% |
| Sodium | 850mg | 37% |
| Calcium | 220mg | 17% |
| Iron | 4mg | 22% |
Based on 80/20 ground beef, standard tortillas, full-fat cheese
Calorie Comparison
| Version | Calories | Savings |
|---|---|---|
| Taco Bell original | ~370 | Baseline |
| Homemade (as written) | ~475 | More filling |
| With lean beef | ~420 | -55 cal |
| Extra cheese | ~550 | +75 cal |
Perfect Pairings
Side Dishes
| Side | Prep Time | Why It Works |
|---|---|---|
| Tortilla chips + salsa | 0 min | Classic combo |
| Mexican street corn | 15 min | Sweet contrast |
| Simple side salad | 5 min | Light + fresh |
| Refried beans | 5 min | Extra protein |
| Spanish rice | 20 min | Traditional pairing |
Drinks
| Beverage | Vibe |
|---|---|
| Mexican Coke | Nostalgic 🥤 |
| Jarritos | Fruity + fun |
| Fresh limeade | Citrus zing 🍋 |
| Horchata | Creamy + sweet |
| Iced tea with lime | Refreshing |
I usually just serve these with tortilla chips and salsa. They’re filling enough on their own.
Storage & Reheating Guide
Leftover Chili
| Storage | Container | Lasts | Uses |
|---|---|---|---|
| Fridge | Airtight | 3-4 days | Burritos, tacos, nachos |
| Freezer | Freezer bag | 3 months | Future quick dinners |
Reheating Methods Compared
| Method | Time | Texture | Best For |
|---|---|---|---|
| Microwave | 2-3 min | Soft | Quick lunch |
| Oven | 15-20 min | Crispy edges | Best quality |
| Stovetop | 5-7 min | Even heat | Small batch |
| Air fryer | 8-10 min | Super crispy | Snack-worthy |
Microwave Hack
Unwrap foil → wrap in damp paper towel → heat 2-3 minutes → flip halfway
This keeps the tortilla from getting tough or rubbery.
Also Read: Classic Bisquick Cheeseburger Pie
Troubleshooting Table
| Problem | Why It Happened | Fix It |
|---|---|---|
| Watery chili | Not simmered enough | Cook longer |
| Dry chili | Too much heat/time | Add water, stir |
| Bland flavor | Not enough spices | Taste and adjust salt |
| Tortilla tears | Too cold | Warm properly first |
| Cheese won’t melt | Pre-shredded or cold | Use fresh, warm chili |
| Burrito won’t seal | Too much filling | Use less, roll tighter |
| Falls apart eating | Not rolled tight | Practice the technique |
| Too spicy | Heavy hand with spices | Add sour cream |
FAQ
Can I use ground turkey or chicken instead of beef?
Absolutely. I’ve done this with turkey plenty of times.
Just add a tablespoon of oil to the pan first since turkey and chicken are leaner.
The flavor will be slightly different but still really good.
Why is my chili too watery?
It needs more time simmering.
Keep it on low heat and let it cook down. If you added too much water, just be patient and let it reduce.
Can I make this spicier?
| Heat Level | Add This |
|---|---|
| Mild spicy | Cayenne pepper |
| Medium spicy | Hot chili powder |
| Hot | Fresh jalapeños |
| Extra hot | All of the above + hot sauce |
Serve hot sauce on the side so everyone can adjust.
My tortilla keeps tearing when I roll it. Help?
Your tortilla isn’t warm enough.
Cold tortillas are stiff and crack. Warm them properly before assembling.
Also, don’t overfill them. Less is more when it comes to rolling.
Can I use pre-shredded cheese?
You can, but freshly shredded melts so much better.
Pre-shredded has anti-caking stuff that prevents that gooey texture.
If pre-shredded is all you have, it’ll still work.
How do I keep the burrito from getting soggy?
Make sure your chili is thick enough, not watery.
Assemble right before eating rather than letting them sit.
If making ahead, the foil wrap helps prevent sogginess.
Can I make this in a slow cooker?
Brown the beef first, then add everything to a slow cooker and cook on low for 2-3 hours.
It’s kind of overkill for a 20-minute recipe, but it works if you want to prep in the morning.
Is this kid-friendly?
Totally. The spice level is mild.
For really young kids, cut the chili powder in half and skip the black pepper.
Let them build their own burritos. Kids love that.
What’s the best way to reheat these?
| Method | Winner For |
|---|---|
| Oven | Best texture |
| Microwave | Speed |
| Stovetop | Control |
Oven method keeps the tortilla from getting tough or rubbery like the microwave can.
But if you’re short on time, the damp paper towel microwave trick works fine.
Cost Breakdown
| Ingredient | Store Price | Cost Per Recipe |
|---|---|---|
| Ground beef (1 lb) | $5.99 | $5.99 |
| Tortillas (pack of 8) | $3.49 | $2.62 |
| Cheddar cheese (8 oz) | $3.99 | $3.99 |
| Tomato sauce | $0.89 | $0.89 |
| Spices | Have at home | ~$0.50 |
| TOTAL | $13.99 | |
| Per burrito | $2.33 |
Compare that to $4-5 per burrito at Taco Bell (when they have them).
You’re saving money AND getting better quality.
Wrapping Up
Making this at home beats the drive-thru version every single time.
You control the spice level. The cheese-to-chili ratio. The toppings. Everything.
Plus, once you make a batch of the chili, you’ve got quick burrito assembly ready for the entire week. That’s my kind of meal prep.
I make this every couple of weeks now. It’s one of those recipes that feels indulgent but doesn’t require much effort.
And when you’re craving that specific Taco Bell flavor? This nails it.
So grab your ingredients and set aside 30 minutes. You’re going to be really happy with how these turn out.
Have you made these before? Or is there another discontinued Taco Bell item you’re dying to recreate? Drop a comment below. I’d love to hear how yours turned out or answer any questions.
