Description
This Taco Bell Chili Cheese Burrito recipe offers a delicious, savory, and affordable meal that replicates the popular fast-food favorite at home. Featuring a hearty chili packed with ground beef, beans, fragrant spices, and melted cheddar cheese wrapped in warm flour tortillas, this comforting dish is perfect for family dinners or casual gatherings.
Ingredients
Scale
Chili
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon (optional, but adds depth)
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
Burritos
- 6 large flour tortillas (burrito size)
- 1 (8 ounce) package shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
Instructions
- Brown the Ground Beef: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Breaking the beef into small pieces ensures a better chili texture.
- Sauté the Vegetables: Add the chopped onion and green bell pepper to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes, until they are translucent and fragrant.
- Add the Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and cinnamon, if using. Cook for another minute, stirring constantly, allowing the spices to bloom and release their full flavor.
- Incorporate the Tomatoes and Beans: Pour in the tomato sauce, diced tomatoes with green chilies, and beef broth. Add the drained kidney beans and pinto beans. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the chili to a simmer. Then reduce the heat to low, cover, and cook for at least 1 hour and up to 2 hours, stirring occasionally. Add more beef broth if the chili thickens too much. Aim for a thick but slightly saucy consistency.
- Season to Taste: Taste the chili and adjust seasoning with salt, black pepper, or additional spices as desired. Remember to add seasoning gradually since it can’t be undone.
- Warm the Tortillas: Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable, or microwave wrapped in a damp paper towel for 15-20 seconds to make them easier to roll without tearing.
- Fill the Burritos: Lay a warm tortilla flat on a clean surface. Spoon about 1/2 cup of chili into the center of the tortilla. Top with approximately 1/4 cup shredded cheddar cheese. Avoid overfilling to maintain an easy roll.
- Roll the Burritos: Fold the sides of the tortilla over the filling, then tightly roll from the bottom up, tucking in the filling to create a secure burrito.
- Serve Immediately: Serve warm so the cheese is melted and burrito is satisfying. Optionally, wrap in foil to keep warm if not serving right away.
Notes
- You can adjust the heat by modifying the cayenne pepper amount or adding hot sauce to your taste.
- Using a blend of cheddar and Monterey Jack cheese can enhance flavor and meltiness.
- If you prefer, you can substitute beef broth with vegetable broth or water for less sodium.
- For easier serving or meal prep, burritos can be wrapped in foil and reheated in the oven.
- Leftover chili can be refrigerated up to 3 days or frozen for up to 3 months.
