Copycat Taco Bell Chili Cheese Burrito (Print version)
A homemade Taco Bell chili cheese burrito with fine seasoned beef chili, melted cheddar, and soft warm tortillas.
# Ingredients:
For the chili filling
01 -
1 tablespoon neutral oil
02 -
1 small yellow onion, finely diced
03 -
1 1/4 lb (565 g) lean ground beef
04 -
1 teaspoon kosher salt, plus more to taste
05 -
2 tablespoons tomato paste
06 -
2 tablespoons chili powder
07 -
1 1/2 teaspoons ground cumin
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/4 teaspoon cayenne pepper, optional
12 -
1 cup (240 ml) beef broth
13 -
1/2 cup (120 g) tomato sauce
14 -
1 teaspoon apple cider vinegar
15 -
1/2 teaspoon sugar
For the burritos
16 -
6 large flour tortillas, 10-inch size
17 -
2 cups (225 g) finely shredded sharp cheddar cheese
18 -
Hot sauce or taco sauce, optional for serving
# Instructions:
01 -
Heat the oil in a large skillet over medium-high heat. Add the onion, ground beef, and salt. Cook for 7-8 minutes, breaking the beef into very small crumbles, until browned and no pink remains.
02 -
Stir in the tomato paste, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne. Cook for 1 minute, stirring constantly, until the paste darkens slightly and smells toasted.
03 -
Add the beef broth, tomato sauce, vinegar, and sugar. Reduce the heat to medium-low and simmer for 12-15 minutes, stirring often, until the chili is thick, glossy, and spoonable.
04 -
Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds, or warm them one at a time in a dry skillet until flexible.
05 -
Spoon about 1/2 cup of chili down the center of each tortilla. Top with about 1/3 cup cheddar. Fold in the sides, roll tightly, and place seam-side down.
06 -
Let the burritos rest for 1-2 minutes so the hot chili melts the cheese. For a lightly toasted outside, warm them seam-side down in a dry skillet for 1-2 minutes per side.
# Good to know:
01 -
The chili should be thick before rolling or the burritos may leak.
02 -
For a smoother fast-food texture, break the beef into tiny crumbles while browning.
03 -
Best served hot while the cheddar is melted.