My neighbor Jake was craving his favorite late-night drive-thru fix last Tuesday, but our local Taco Bell had closed early for maintenance. “I’d kill for one of those chili cheese burritos right now,” he groaned. That’s when I realized—why not make our own version that’s even better? This homemade Taco Bell Chili Cheese Burrito delivers all those familiar flavors with ingredients you can actually pronounce.

 

Ingredients for Your Taco Bell Chili Cheese Burrito

 

• 4 large flour tortillas (10-inch/25cm)
• 1 lb ground beef (80/20 blend) (454g)
• 1 packet taco seasoning (1 oz/28g)
• 1 can chili with beans (15 oz/425g)
• 2 cups shredded Mexican cheese blend (226g)
• 1/2 cup sour cream (120ml)
• 1/4 cup diced yellow onion (40g)
• 2 tbsp vegetable oil (30ml)
• 1/4 cup water (60ml)
• Hot sauce to taste

Perfect.

Step-by-Step Instructions

 

1. Heat oil in a large skillet over medium-high heat until it shimmers.
2. Brown ground beef for 5-6 minutes, breaking it apart with a wooden spoon.
3. Drain excess fat, leaving about 1 tablespoon in the pan.
4. Add diced onion and cook for 2 minutes until softened.
5. Stir in taco seasoning and water, cooking for 1 minute more.
6. Warm chili in a separate saucepan over medium heat, stirring occasionally.
7. Heat tortillas in microwave for 30 seconds or in a dry skillet.
8. Spread 2 tablespoons sour cream down the center of each tortilla.
9. Layer 1/4 of the beef mixture over the sour cream.
10. Top with 1/4 cup warm chili and 1/2 cup shredded cheese.
11. Fold bottom edge up, then fold sides in tightly.
12. Roll forward to create a secure burrito package.

Boom! You’ve got restaurant-quality burritos at home.

 

Pro Tips & Variations

Double the cheese game: Mix sharp cheddar with your Mexican blend for extra tang that’ll make your taste buds dance. The contrast between the creamy melted cheese and that slightly acidic bite creates magic.

 

Spice control: My dad nearly set the smoke alarm off at 6:43 a.m. last St. Patrick’s Day trying to doctor his burrito with ghost pepper sauce. Start with mild and build up—you can always add heat, but y’all’re stuck once it’s too spicy.

 

Texture upgrade: Toast your assembled burritos seam-side down in a dry skillet for 2 minutes per side. That golden crunch against the soft filling is what dreams are made of.

Storage & Food Safety

 

Store leftover burritos wrapped individually in foil in the refrigerator for up to 4 days. When reheating, ensure internal temperature reaches 165°F (74°C) for food safety. You can reheat in the microwave for 90 seconds or unwrap and warm in a 350°F oven for 15 minutes. The smell of reheated chili and cheese will fill your kitchen with pure comfort.

 

Never leave assembled burritos at room temperature for more than 2 hours.

Nutrition & Serving Ideas

 

Per Burrito:

 

• Calories: 485
• Protein: 28g
• Carbs: 35g
• Fat: 24g
• Fiber: 6g
• Sodium: 1,240mg

 

These hearty burritos pair beautifully with crispy tortilla chips and fresh guacamole. During NHL playoff season, I love serving them with cold beer and a simple side salad. The richness cuts through perfectly with something fresh and crunchy. They’re also fantastic alongside seasoned rice or even wrapped up for a portable lunch that beats any Tim Hortons sandwich.

FAQs

 

Can I make these ahead for meal prep? Absolutely! Assemble them without the sour cream, wrap tightly, and freeze for up to 3 months. Just add the sour cream when reheating to prevent separation.

 

What’s the best cheese substitute for dairy-free versions? Cashew-based Mexican cheese shreds melt surprisingly well and give you that stretchy, satisfying texture without the dairy.

 

How do I prevent soggy tortillas? Let your chili cool for 5 minutes before assembling, and always pat any excess moisture from ingredients with paper towels first.

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I’m Sarah, a Halifax home cook who’s been perfecting comfort food recipes for over 15 years, sharing the kind of soul-warming dishes that bring families together around the dinner table.