Description
Enjoy a flavorful and hearty Taco Bell-style Chili Cheese Burrito recipe that’s perfect for a satisfying and budget-friendly meal. Ground beef is simmered with beans, tomatoes, and a blend of spices to create a rich chili filling, wrapped in warm flour tortillas, and topped with melted cheddar cheese for the perfect cheesy finish.
Ingredients
Scale
Chili Filling
- 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
Burrito Assembly
- 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. Make sure to break the beef into small pieces for the best chili texture.
- Sauté the Vegetables: Add the finely chopped onion and green bell pepper to the browned beef. Cook while stirring occasionally until the vegetables are softened and translucent, about 5 to 7 minutes.
- Add the Garlic and Spices: Stir in the minced garlic along with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and optional cinnamon. Cook for another minute, stirring constantly, to bloom the spices and release their flavors.
- Incorporate the Tomatoes and Beans: Pour in the tomato sauce, diced tomatoes with green chilies, and beef broth. Add the drained and rinsed kidney and pinto beans. Stir everything together to combine well.
- Simmer the Chili: Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for at least 1 hour, stirring occasionally. The chili will thicken and flavors will meld during this time. Add more beef broth if it becomes too thick.
- Season to Taste: After simmering, taste the chili and adjust seasoning with salt, black pepper, or additional spices if needed.
- Warm the Tortillas: Heat the flour tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable. Alternatively, microwave them wrapped in a damp paper towel for 15-20 seconds.
- Fill the Burritos: Place a warm tortilla flat on a clean surface. Spoon approximately 1/2 cup of chili into the center, then top with about 1/4 cup shredded cheddar cheese. Avoid overfilling to ensure easy rolling.
- Roll the Burritos: Fold the sides of the tortilla over the filling, then tightly roll from the bottom up, tucking in the filling as you go to create a secure burrito.
- Serve Immediately: Serve the chili cheese burritos warm while the cheese is melted. Optionally, wrap them in foil to retain heat if not served right away.
Notes
- For spicier burritos, increase cayenne pepper or add diced jalapeños.
- Use a blend of cheddar and Monterey Jack cheese for a creamier texture.
- To make ahead, prepare chili in advance and reheat before assembling burritos.
- These burritos freeze well; wrap tightly and reheat in the oven or microwave.
- For a lower fat version, use lean ground beef or ground turkey and reduce the cheese amount.
