Description
This Taco Bell Chili Cheese Burrito recipe offers a delicious and affordable homemade take on the fast-food favorite. Featuring seasoned ground beef, a blend of beans, tomatoes, and spices simmered to perfection and wrapped in warm flour tortillas with melted cheddar cheese, these burritos make a hearty and flavorful meal perfect for any occasion.
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)
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
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: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spoon until fully browned. Drain excess grease to ensure a leaner chili.
- Sauté the Vegetables: Add finely chopped onion and green bell pepper to the skillet. Cook while stirring occasionally until the vegetables soften and become translucent, about 5-7 minutes.
- Add the Garlic and Spices: Stir in minced garlic along with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and cinnamon if using. Cook, stirring constantly for one minute to bloom the spices and release their aroma.
- Incorporate the Tomatoes and Beans: Pour in tomato sauce, undrained diced tomatoes with green chilies, and beef broth. Add drained kidney and pinto beans, stirring everything thoroughly to combine.
- Simmer the Chili: Bring the mixture to a simmer. Lower heat to low, cover, and let it cook for at least 1 hour, up to 2 hours, stirring occasionally. Add more beef broth if the chili becomes too thick. The chili should be thick yet slightly saucy.
- Season to Taste: Taste the chili and adjust seasoning with salt, black pepper, or additional spices as preferred. Keep in mind that seasoning can always be added but not removed.
- Warm the Tortillas: Heat flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable, or microwave wrapped in a damp paper towel for 15-20 seconds to make them easier to roll.
- Fill the Burritos: Place a warmed tortilla flat on a clean surface. Spoon about 1/2 cup of chili into the center and top with 1/4 cup shredded cheddar cheese. Avoid overfilling to facilitate rolling.
- Roll the Burritos: Fold in the sides of the tortilla over the filling, then tightly roll from the bottom upward, tucking in the chili and cheese to create a secure burrito.
- Serve Immediately: Serve the burritos right away while warm and the cheese is melted. Optionally, wrap in foil to keep warm if not serving immediately.
Notes
- Use 80/20 ground beef for optimal flavor and moisture in the chili.
- Simmering the chili longer enhances flavor melding; up to 2 hours is recommended.
- Adjust cayenne pepper to control the heat level of the chili.
- Warming tortillas before filling prevents tearing while rolling.
- To keep burritos warm, wrap them in foil after rolling.
- This recipe yields 6 burritos, perfect for a family meal.
