Taco Bell Chili Cheese Burrito Copycat Recipe
The Taco Bell chili cheese burrito is one of those discontinued menu items people genuinely mourn, and this copycat brings it back to your kitchen in about 30 minutes. It’s a simple combination of seasoned beef chili and warm nacho cheese sauce wrapped tight in a flour tortilla, and somehow the result is better than you’d expect.
If you’ve been hunting for this one, the good news is that you probably have most of what you need already.
Why I Love This Recipe
The chili here is loose and saucy, so it soaks into the tortilla slightly when you wrap it, which is exactly what makes this feel right. The nacho cheese pulls it together into something rich and a little salty.
It’s also genuinely fast. The chili comes together in one pan while the cheese sauce takes maybe 5 minutes on the side.
This is the version I keep coming back to when I want something filling without a lot of cleanup.
Recipe Ingredients
- 1 lb ground beef (80/20) – The fat content keeps the chili moist and flavorful; leaner beef dries out
- 1 can (15 oz) kidney beans, drained and rinsed – Adds body to the chili; pinto beans work too
- 1 can (8 oz) tomato sauce – The base of the chili; gives it that saucy, wrappable consistency
- 1 packet (1 oz) taco seasoning – Store-bought works perfectly here; see Notes for homemade
- 1/2 tsp garlic powder – Deepens the savory base
- 1/2 tsp onion powder – Rounds out the flavor without adding raw onion texture
- 1/4 tsp cumin – Adds a warm, earthy note to the chili
- 1/4 cup water – Thins the chili just enough to stay saucy, not stiff
- 1 can (15 oz) nacho cheese sauce – The classic shortcut; RICOS or store-brand both work
- 4 large flour tortillas (10-inch) – Bigger tortillas give you room to wrap without tearing
- Salt and black pepper to taste – Season at the end once the flavors are together
Variations / Substitutions
- Ground turkey instead of beef – Works well; the chili will be slightly leaner and less rich, so add an extra pinch of cumin to compensate.
- Homemade nacho cheese – Melt 1 cup shredded American cheese into 1/3 cup whole milk over low heat, stirring until smooth; the result is creamier and less salty than canned.
- Pinto beans instead of kidney – Nearly identical in the finished burrito, just a little softer in texture.
- Add heat – Stir in 1/2 tsp chipotle powder or a spoonful of pickled jalapeño brine into the chili for a smoky kick.
- Dairy-free cheese – A good-quality dairy-free nacho-style sauce (like Siete) melts cleanly and keeps the whole thing plant-friendly if you also swap the beef for black beans.
- Add a squeeze of lime – A small squeeze over the chili right before wrapping brightens the whole thing without changing the character.
If you enjoy the fast-food copycat style, you might also like a Taco Bell Mexican Pizza Copycat Recipe.
How To Make Chili Cheese Burrito
Step 1: Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the 1 lb ground beef and break it up into small crumbles as it cooks. Cook for about 6 to 7 minutes, stirring occasionally, until no pink remains and the meat has some color on it.
Drain most of the fat from the pan, leaving just a thin slick behind. This keeps the chili from turning greasy, but a little fat carries flavor.
Step 2: Simmer the Chili
Reduce the heat to medium. Add the 1 packet taco seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cumin to the browned beef and stir to coat. Pour in the 8 oz tomato sauce and 1/4 cup water, then add the drained 15 oz kidney beans. Stir everything together and let it simmer for 8 to 10 minutes, until the sauce thickens and clings to the meat rather than pooling at the bottom of the pan.
Taste it here and add salt and black pepper as needed. The seasoning packet already has salt, so taste before you add more.
Step 3: Warm the Nacho Cheese Sauce
While the chili finishes simmering, pour the 15 oz nacho cheese sauce into a small saucepan over low heat. Stir it every minute or so for about 4 to 5 minutes until it’s loose and pourable. You want it warm enough to spread easily, not so hot it separates.
Step 4: Wrap the Burritos
Warm the 4 large flour tortillas one at a time in a dry skillet over medium heat for about 20 to 30 seconds per side, just until they’re pliable and won’t crack when you fold them. Lay each tortilla flat, spoon a generous 1/3 cup of the chili down the center, then pour about 3 to 4 tablespoons of warm nacho cheese sauce over the top. Fold in the sides, then roll from the bottom up, keeping it snug.
Step 5: Toast and Plate the Burritos
Place each wrapped burrito seam-side down in the same dry skillet over medium heat. Press gently with a spatula and cook for about 1 to 2 minutes per side, until the outside is lightly golden and the tortilla has a slight crisp to it. Set the 4 burritos on a plate, slice one in half on a diagonal so the chili and cheese are visible, and drizzle a spoonful of extra nacho cheese sauce over the top.
Recipe Tips
- Don’t skip draining the beans. The liquid in canned beans is starchy and will make your chili watery. A quick rinse also tones down the tinny flavor.
- Keep the tortillas warm while you work. Stack finished warm tortillas under a clean kitchen towel so they stay pliable. Cold tortillas crack at the seams when you roll them.
- The chili should be thick, not soupy. If it looks too loose after 10 minutes, give it another 2 to 3 minutes uncovered on medium heat. If it’s too tight, add a splash of water, a tablespoon at a time.
- Make the chili ahead. The beef chili keeps in the fridge for up to 4 days and the flavor actually improves overnight, so this is a great meal prep option if you want fast burritos mid-week.
Cook times by tortilla size and pan:
| Tortilla Size | Pan Type | Time Per Side |
|---|---|---|
| 10-inch | Cast iron | 1 min |
| 10-inch | Non-stick | 2 mins |
| 8-inch | Cast iron | 45 secs |
| 8-inch | Non-stick | 1 min 30 secs |
How To Store
- Refrigerate – Wrap leftover burritos individually in foil or plastic wrap and store for up to 3 days. Store leftover chili and cheese sauce separately in airtight containers for up to 4 days if you haven’t assembled yet.
- Reheating – Reheat wrapped burritos in a 350°F (175°C) oven for 12 to 15 minutes, or unwrap and microwave for 60 to 90 seconds. The oven keeps the tortilla from going soggy.
What To Serve With Chili Cheese Burrito
A simple cabbage slaw dressed with lime juice and a little salt cuts through the richness of the cheese and beef. Tortilla chips with salsa work well alongside since the chili burrito itself doesn’t have much crunch. If you want to stretch it into a bigger meal, a side of Mexican rice absorbs any extra chili sauce that escapes when you bite in.
Frequently Asked Questions
Can I freeze the chili for later?
Yes. The beef chili freezes well for up to 3 months in an airtight container. Thaw overnight in the fridge and reheat on the stovetop over medium-low heat, adding a tablespoon of water if it’s too thick.
Can I use a smaller tortilla?
You can, but stick to at least an 8-inch tortilla or the filling will overflow before you can close it. Reduce the chili to about 1/4 cup per burrito if you go smaller.
Do I have to toast the burrito in the pan at the end?
No, but it makes a real difference. The light crust keeps the tortilla from going limp and gives you something to hold onto without everything spilling out.
Can I make this vegetarian?
Yes. Skip the beef and double the kidney beans, or use a cup of cooked lentils instead. The chili won’t be quite as thick, so let it simmer an extra 3 to 4 minutes to reduce.
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Chili Cheese Burrito Recipe
Ingredients
Method
- Cook the 1 lb ground beef in a large skillet over medium-high heat for 6 to 7 minutes, breaking it into crumbles, until no pink remains. Drain most of the fat.
- Reduce to medium heat. Add the 1 packet taco seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cumin. Pour in the 8 oz tomato sauce and 1/4 cup water, then add the drained 15 oz kidney beans. Simmer for 8 to 10 minutes until thickened. Season with salt and black pepper.
- Warm the 15 oz nacho cheese sauce in a small saucepan over low heat for 4 to 5 minutes, stirring occasionally, until pourable.
- Warm each of the 4 flour tortillas in a dry skillet for 20 to 30 seconds per side. Fill each with 1/3 cup chili and 3 to 4 tablespoons nacho cheese sauce. Fold in the sides and roll up snugly.
- Cook each burrito seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until lightly golden. Place on a plate, slice one in half on a diagonal, and drizzle extra nacho cheese sauce over the top.
