Craving that iconic Taco Bell Chili Cheese Burrito but don't want to leave the house? This copycat recipe lets you recreate that cheesy, spicy, satisfying burrito experience right in your own kitchen! It’s surprisingly easy, much healthier than takeout, and completely customizable to your spice preferences. Get ready for a delicious and satisfying homemade meal that's perfect for a quick weeknight dinner or a fun weekend lunch. This easy recipe is a fantastic addition to your collection of healthy meals and quick dinner ideas.
Ingredients:
-
For the Chili:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef (or turkey for a leaner option)
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
-
For the Burrito:
- 12 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded lettuce (optional)
- Sour cream or Greek yogurt (optional)
Instructions:
Making the Chili:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the kidney beans, pinto beans, diced tomatoes and green chilies, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper.
- Bring the chili to a simmer, then reduce heat and cook for 15-20 minutes, or until the flavors have melded and the chili has thickened slightly. This is a great time to multitask and prep the other burrito components!
Assembling the Burritos:
- Warm the flour tortillas according to package directions – either in a dry skillet, microwave, or oven. Slightly warmed tortillas are much easier to work with.
- Spread a generous layer of chili down the center of each tortilla.
- Sprinkle with shredded cheddar cheese.
- Add lettuce (if using).
- Fold in the sides of the tortilla, then fold the bottom up and over the filling, and tightly roll up from the bottom.
Serving Suggestions:
Serve your homemade Chili Cheese Burritos immediately. A dollop of sour cream or Greek yogurt adds a cool, creamy contrast to the spicy chili. For extra indulgence, consider adding a side of guacamole or salsa! This recipe lends itself well to easy variations. Feel free to experiment with different types of beans or add other vegetables, like bell peppers or corn.
Cooking Tips for the Best Chili Cheese Burrito:
- Spice Level: Adjust the amount of cayenne pepper to control the heat level. Start with less and add more to taste.
- Bean Variety: Feel free to substitute other beans, such as black beans or a mix of beans.
- Meat Alternative: Use ground turkey or chicken for a leaner, healthier version. Vegetarian options are easy too - just omit the meat and add a tablespoon of soy sauce or liquid aminos for umami flavor.
- Make Ahead: The chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the burritos.
Nutritional Information (per burrito, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 50-60g
This recipe delivers a delicious and satisfying meal that's perfect for a busy weeknight or a fun weekend gathering. Enjoy your homemade Taco Bell Chili Cheese Burrito experience! It's a delicious and easy recipe that everyone will love – a true addition to your best recipes collection.