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Bringing that iconic Taco Bell vibe right to your kitchen, these dreamy chili cheese burritos are totally up to you to adjust—go wild with extra heat or double the cheese. Everyone at the table ends up full and happy.
The first time I threw these together, I'd had one of those long workdays. Needed something quick, and wow—my husband now asks for them pretty much every week. They're our latest weekend go-to for sure.
Essential ingredients and fun facts
- Ground beef: for lots of bold flavor—make sure it's fresh if you can
- Yellow onion: adds a sweet, gentle background—skip the really sharp ones
- Cayenne pepper: kicks up the heat for all the spice lovers
- Chili powder: brings that classic depth—it's worth grabbing a good blend
- Salt: makes everything pop—sea salt has a nice, mellow taste
- Water: keeps your meat tender and juicy while it simmers
- Cornstarch: thickens the filling—just whisk in so you avoid clumps
- Tomato paste: brings a hint of sweetness and a smooth texture—about six tablespoons does the trick
- Canned beans: helps things get creamy—classic Tex-Mex and keeps the filling just right
- Cheddar cheese: makes it extra gooey—grab the strong stuff for max flavor
- Flour tortillas: go for big, ten-inch ones—fresh ones work best so they don't tear
Easy step-by-step guide
- Ready and roll up:
- Warm up those tortillas so they get flexible. Lay them down, sprinkle with a little cheese, scoop on a quarter to half a cup of your filling, fold up the sides, then roll it up tight.
- Cheese goes in:
- Stir in half of your shredded cheddar over low heat until everything's melted together and extra juicy.
- Burritos on the plate:
- Move your burritos to a plate. Top with salsa and sour cream if you want. Time to dig in!
- Beans and tomato time:
- Mix in your beans and tomato paste—keep stirring till it all looks smooth and lovely. Now you've got the creamiest burrito filling.
- Starch for thickening:
- Stir cornstarch with two tablespoons water in a little bowl, then add it right in. Let it cook as you stir—a couple minutes, and you'll see it thicken.
- Spice and water join:
- Sprinkle in chili powder, salt, and cayenne, give it a good mix, and pour in two cups of water. Use a wooden spoon and get everything blended so the flavors come together.
- Sizzle the beef and onion:
- Brown the ground beef with diced onions in a big pan set to medium-high. Takes about eight minutes. Beef gets browned, onions go soft. Drain off any extra fat.
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Good things to know
These really fill you up and make awesome leftovers for tomorrow's lunch.
You can freeze them super easily—just wrap individual portions ahead of time.
Tons of protein from the beef and the beans packed inside.
Honestly, my top pick here is that sharp cheddar. Total cheeselovers' dish in our house—my kid always helps dump extra cheese on top. Rolling them at the table is kind of a silly tradition for us too.
Storage hacks
Pop these guys in the fridge (airtight) and they'll last three days. Best to wrap each one in plastic, single-style. Freezer works great too, so you've always got a fast dinner on hand. Warm up at 350°F in the oven or a zap in the microwave does the job.
Switch it up your way
Want a veggie-friendly version? Go with your favorite plant-based ground and use vegan refried beans. For more kick, try adding some chopped jalapenos to the filling. Gouda or that bright Mexican blend make awesome cheese swaps. And cilantro on top brings a fresh twist you'll love.
Fun serving options
Keep it classic—serve with a side of salsa and a dollop of sour cream, or whip up some guac. Toss on some crisp green salad if you're into that. Great for parties—just make mini burritos for easy sharing. Finish up by scattering on a bit of fresh cilantro or some green onion slices.
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Background and cool trivia
This chili cheese burrito started out as the 'Chilito' over at Taco Bell, famous for its gooey cheese blanket and creamy texture. Dishes like this mix flavors from Mexico and the American Southwest—no wonder Tex-Mex is such a hit these days.
Common Recipe Questions
- → What's the best cheese for this burrito?
Cheddar's the classic pick, melts great and goes awesome with bold meat and beans.
- → Can I swap out the beef for another kind of meat?
For sure. Chicken or plant-based crumbles both work and still taste good with all the spices.
- → How do I keep my burrito from falling apart?
Warm up those tortillas, roll them up tight, and fold the ends in so the filling stays put.
- → Can I make burritos ahead and reheat later?
Yep! Just roll them up and stash in the fridge covered, then heat up in the oven when you're ready.
- → How can I tweak the filling to match my taste?
Add more or less chili, cayenne, or cheese, and throw in some fresh herbs, salsa, or jalapeños if you like.