Description
This Taco Bell Chili Cheese Burrito recipe is a hearty and flavorful dish combining seasoned ground beef chili with beans, tomatoes, and spices, wrapped in warm flour tortillas and topped with melted cheddar cheese. It’s a comforting, affordable meal perfect for a satisfying snack or casual dinner.
Ingredients
Scale
Chili Ingredients
- 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 you really break up the beef into small pieces; this is important for the texture of the chili.
- 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. You want them to be translucent and slightly 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, until the spices are fragrant. This step is crucial for blooming the spices and releasing their full flavor.
- Incorporate the Tomatoes and Beans: Pour in the tomato sauce, diced tomatoes and green chilies (Rotel), and beef broth. Add the drained and rinsed kidney beans and pinto beans. Stir well to combine all the ingredients.
- Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together. If the chili becomes too thick, add a little more beef broth. Aim for a consistency that’s thick but still slightly saucy.
- Season to Taste: After simmering, taste the chili and adjust the seasoning as needed. Add salt, black pepper, or more of any of the spices to your liking. Remember, you can always add more, but you can’t take it away!
- Warm the Tortillas: Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are pliable. Alternatively, warm them in the microwave, wrapped in a damp paper towel, for about 15-20 seconds. Warming the tortillas makes them easier to roll without tearing.
- Fill the Burritos: Lay a warm tortilla flat on a clean surface. Spoon about 1/2 cup of the chili into the center of the tortilla. Top with about 1/4 cup of shredded cheddar cheese. Don’t overfill the tortilla, or it will be difficult to roll.
- Roll the Burritos: Fold in the sides of the tortilla over the chili and cheese. Then, starting from the bottom, tightly roll the burrito up, tucking in the filling as you go. The goal is to create a tight, secure roll.
- Serve Immediately: Serve the chili cheese burritos immediately while they are warm and the cheese is melted. You can also wrap them in foil to keep them warm if you’re not serving them right away.
Notes
- For best flavor, allow the chili to simmer longer to develop rich depth.
- Adjust cayenne pepper amount to control spiciness.
- Use a blend of cheddar and Monterey Jack cheese for a creamier melt.
- Use warm tortillas to prevent them from breaking when rolling.
- Leftover chili can be refrigerated for up to 3 days or frozen for longer storage.
- Adding a pinch of cinnamon is optional but adds a subtle warmth and complexity to the chili.
