Copycat Taco Bell Chili Cheese Burrito
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The Ultimate Copycat Taco Bell Chili Cheese Burrito
There’s a certain kind of sadness reserved for when your favorite fast-food item disappears from the menu. For me, and maybe for you, that item was the glorious Chili Cheese Burrito from Taco Bell. Some called it the “Chilito.” Whatever you called it, it was perfect.
It was a simple, saucy, cheesy masterpiece. One day it was there, and the next, gone. I’ve spent years chasing that specific, nostalgic flavor. After a lot of trial and error in my kitchen, I’ve finally cracked the code.
This isn’t just a recipe; it’s a way to bring back a piece of the past. It’s for all of us who ever sat in a Taco Bell booth and thought, “This is the best thing on the menu.” Now you can have it whenever you want, right from your own kitchen.
What You’ll Need
The magic is in the chili. It’s a smoother, sauce-like chili, not the chunky kind you’d eat from a bowl. Here’s everything required to bring it to life.
- 1 lb lean ground beef
- 1 (15-ounce) can tomato sauce
- 1/2 cup water
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 tablespoon white vinegar
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 large (10-inch) flour tortillas
- 2 cups shredded sharp cheddar cheese
Tools Required
You don’t need any fancy equipment for this one. Just your basic kitchen gear will do the trick.
- Large skillet or Dutch oven
- Spatula or wooden spoon
- Measuring cups and spoons
- Whisk
- Immersion blender (optional, but recommended) or a regular blender
- Grater (if not using pre-shredded cheese)
Pro Tips
I’ve made these dozens of times. Here are a few little secrets I’ve learned that make a huge difference.
- Get the Chili Texture Right. The signature part of a Chili Cheese Burrito is the super smooth chili. After you simmer the chili, use an immersion blender right in the pot for a few pulses. If you don’t have one, carefully transfer the chili to a regular blender. This step is what takes it from “homemade chili” to “Taco Bell copycat.”
- Warm Your Tortillas. Never, ever try to roll a cold tortilla. It will crack and spill your precious filling everywhere. Dampen a couple of paper towels, wrap your stack of tortillas in them, and microwave for 30-45 seconds. They’ll become soft and pliable.
- Don’t Overfill. It’s tempting to load your burrito with tons of chili and cheese. Resist the urge! About 1/3 cup of chili and a generous sprinkle of cheese is perfect. Too much filling makes it impossible to roll and creates a huge mess.
- The Cheese Melt. For an extra-gooey burrito, assemble it and pop it in the microwave for 15 seconds before rolling. This gives the cheese a head start on melting into the warm chili.
How to Make The Copycat Chili Cheese Burrito
This comes together faster than you’d think. The main event is making the chili, and the rest is just simple assembly.
Step 1: Brown the Beef
In a large skillet over medium-high heat, cook the ground beef until it’s fully browned. Break it up into small crumbles with your spatula as it cooks. Drain off any excess grease.
Step 2: Make the Chili Sauce
Return the skillet to medium heat. Sprinkle the flour over the cooked beef and stir constantly for about one minute. This cooks out the raw flour taste and helps thicken the sauce.
Step 3: Simmer and Season
Pour in the tomato sauce, water, and vinegar. Add all the spices: chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir everything together until well combined.
Bring the mixture to a low simmer. Let it cook for about 15-20 minutes, stirring occasionally. The sauce will thicken up nicely.
Step 4: Blend for Smoothness (Optional)
This is the pro-tip step! Remove the skillet from the heat. Use an immersion blender to briefly blend the chili until it reaches a smoother, more sauce-like consistency. You don’t need to liquefy it, just break down the meat crumbles a bit.
Step 5: Assemble the Burritos
Warm your tortillas. Lay one flat and spoon about 1/3 cup of the warm chili in a line down the center. Leave about 2 inches of space at the top and bottom.
Sprinkle a generous amount of shredded cheddar cheese over the chili.
Step 6: Roll it Up
Fold the bottom edge of the tortilla up and over the filling, tucking it in snugly. Fold in the sides, then roll the burrito up tightly. Serve immediately while it’s warm and gooey.
Substitutions and Variations
Want to switch things up? This recipe is very forgiving. Here are some ideas.
Ingredient | Substitution Idea | Notes |
---|---|---|
Ground Beef | Ground Turkey or Chicken | A leaner option. |
Ground Beef | Plant-Based Crumbles | For a vegetarian version. |
Cheddar Cheese | Monterey Jack or Pepper Jack | Use Jack for creaminess or Pepper Jack for a kick. |
Flour Tortillas | Low-Carb or Whole Wheat | Adjusts for different dietary needs. |
You can also add things inside your burrito. A little bit of sour cream, some diced onions, or a few jalapeño slices can add a new dimension of flavor.
Nutrition, Diets, and Pairings
Let’s break down how this fits into your life and your diet.
Approximate Nutritional Information
This is an estimate per burrito, assuming you make 8 burritos from the recipe.
Nutrient | Approximate Amount |
---|---|
Calories | 450 kcal |
Protein | 22g |
Fat | 25g |
Carbohydrates | 35g |
Dietary Swaps
- Keto/Low-Carb: Use low-carb tortillas. Ensure your tomato sauce has no added sugar. The chili itself is relatively low in carbs.
- Vegetarian: Swap the ground beef for your favorite plant-based crumbles or even finely minced mushrooms and lentils.
- Gluten-Free: Use your favorite gluten-free tortillas and swap the all-purpose flour for a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp cold water) to thicken the chili.
Meal Pairing Suggestions
While a Chili Cheese Burrito is a meal in itself, you can serve it with some classic sides. Think about adding some cinnamon twists, nacho fries, or a simple side salad with a zesty vinaigrette.
Make-Ahead and Storage Tips
This is a great recipe for meal prep.
The chili is the best part to make ahead. You can cook a double batch and store it in an airtight container in the refrigerator for up to 4 days. You can also freeze the chili for up to 3 months.
For leftovers, it’s best to store the chili and tortillas separately. Reheat the chili in the microwave or on the stovetop, then assemble a fresh burrito when you’re ready to eat. This prevents the tortilla from getting soggy.
If you have leftover assembled burritos, wrap them in foil and reheat them in an oven or air fryer at 350°F (175°C) for about 10 minutes, or until heated through.
Frequently Asked Questions
Here are some common questions that might pop up while you’re cooking.
Q1. Can I just use a can of chili from the store?
Ans: You can, but it won’t be the same. Canned chili is usually much chunkier and has a different flavor profile. The magic of this recipe is creating that specific, smooth, saucy chili that defines the Taco Bell version.
Q2. My chili seems too thin or too thick. How do I fix it?
Ans: If it’s too thin, let it simmer a little longer with the lid off to allow more liquid to evaporate. If it’s too thick, simply stir in a tablespoon or two of water until it reaches your desired consistency.
Q3. Is this recipe spicy?
Ans: As written, it’s very mild, just like the original. If you want more heat, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chili mixture.
Q4. Can I freeze the assembled burritos for later?
Ans: Absolutely. Assemble the burritos but don’t heat them. Wrap each one tightly in plastic wrap, then place them all in a freezer-safe bag. They’ll last for about 2 months. To reheat, unwrap and microwave, or for a crispier tortilla, bake in the oven.
Wrapping Up
There you have it—the key to unlocking one of the all-time greatest fast-food legends right in your own home. No more waiting and hoping it returns to the menu. You now hold the power of the Chili Cheese Burrito in your hands.
Give this recipe a try. I promise that first bite will transport you right back in time. It’s warm, comforting, and just so incredibly satisfying.
When you make it, I’d love to hear how it turned out! Drop a comment below and let me know if you made any fun variations or if it lived up to your memories. Enjoy!
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