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“Freshly made Taco Bell Chili Cheese Burrito cut in half”

Name: Taco Bell Chili Cheese Burrito (Copycat)

Summary: This Taco Bell Chili Cheese Burrito copycat recipe brings back the bold, cheesy flavor of the beloved fast-food classic with simple pantry ingredients and easy-to-follow steps.
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Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Servings: 4
Course: dinner
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients For 4 burritos
  • For the Chili:
  • 1 lb ground beef 85% lean
  • ½ cup refried beans canned or homemade
  • ½ cup tomato sauce
  • ¼ cup water
  • 1 small onion finely chopped
  • 1 beef bouillon cube or 1 tbsp beef stock concentrate
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • Salt to taste
  • Optional: cayenne pepper or paprika for extra heat
  • Other:
  • 1 to 1½ cups shredded cheddar cheese
  • 4 large burrito-size flour tortillas
  • Optional toppings: jalapeños hot sauce, sour cream, scallions

Equipment

  • Equipment:
  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Medium bowl (optional for mixing)
  • Measuring spoons
  • Knife and cutting board
  • Microwave or stovetop (for reheating)
  • Foil or wrap (for storage or freezing)

Method
 

  1. Instructions
  2. Cook the Beef & Onions
  3. Heat a large skillet over medium heat. Add ground beef and chopped onion. Cook until beef is browned and onions are soft, about 6–8 minutes. Drain excess fat.
  4. Add Seasonings
  5. Stir in chili powder, cumin, garlic powder, black pepper, and salt. Mix well to coat the meat evenly.
  6. Create the Chili Sauce
  7. Add tomato sauce, water, bouillon cube, and refried beans. Stir well and simmer for 8–10 minutes on low heat until thickened. Stir occasionally to prevent sticking.
  8. Warm Tortillas
  9. Heat tortillas in the microwave (covered with a damp paper towel) for 10–15 seconds or warm briefly on a skillet until pliable.
  10. Assemble Burritos
  11. Lay each tortilla flat, spoon ½ cup of the chili mixture in the center, top with ¼ cup of shredded cheese, and roll the burrito—folding the sides in first, then rolling tightly.
  12. Final Heat (Optional)
  13. Microwave for 20 seconds to melt cheese or heat in a dry skillet for 1–2 minutes per side to seal and warm through.

Notes

Notes
For a vegetarian version, use lentils, black beans, or meatless crumbles instead of ground beef.
You can make the chili 2–3 days ahead and store it in the fridge.
Burritos freeze well: wrap individually in foil, store up to 2 months.
To reheat: microwave wrapped in a damp paper towel, or bake in foil at 350°F for 10–15 minutes.