Copycat Taco Bell Chili Cheese Burrito

Copycat Taco Bell Chili Cheese Burrito cravings hit hard—especially late at night when fast food isn’t an option. These burritos saved me from countless drive-thru runs. I wanted that salty, cheesy, beefy flavor without leaving the house. After weeks of testing and tweaking, I finally cracked the code. The secret? Getting the chili-beef mixture just right—thick enough to stay put in the tortilla, but never dry or pasty.

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Why You’ll Love These Copycat Taco Bell Chili Cheese Burritos

• Tastes just like the original – This Copycat Taco Bell Chili Cheese Burrito nails that iconic flavor. I’ve served them to die-hard fans who couldn’t tell the difference.
• Budget-friendly – You can make 10 hearty burritos at home for what you’d pay for maybe three at the drive-thru.
• Meal prep win – These burritos freeze and reheat beautifully, making them ideal for weekend batch cooking and easy weekday lunches.

True story: My teenager came home from school ravenous and devoured two before asking what they were. When I told him they were homemade Copycat Taco Bell Chili Cheese Burritos, he just stared at me and said, “Mom, these are actually better than Taco Bell.” Now he requests them regularly—and we skip the drive-thru.

What You Need to Make the Perfect Copycat Taco Bell Chili Cheese Burrito

You don’t need anything fancy to recreate the crave-worthy flavor of the original—just these key ingredients in the right amounts:

• 1 lb ground beef (80/20) – This fat ratio keeps the beef juicy and flavorful, just like the real thing. Avoid going too lean or the filling will turn out dry.
• 1 small yellow onion, finely diced – Adds just the right sweetness and savory depth to your chili mixture. Don’t skip it—it builds that familiar drive-thru taste.
• 2 tablespoons chili powder – This is the base of the seasoning blend. Choose a fresh, high-quality brand for that bold, smoky heat.
• ¼ teaspoon cayenne pepper – Optional, but adds a nice subtle kick if you like a little spice in your burritos.
• 1 teaspoon salt – Enhances all the flavors and balances the richness of the beef and beans.
• 2 cups water – Helps create the saucy texture that defines a true Copycat Taco Bell Chili Cheese Burrito.
• 1 tablespoon cornstarch + 2 tablespoons water – Mixed together, this slurry thickens the filling perfectly so it’s not runny or soggy when rolled.
• 1 can (16 oz) refried beans – Brings creaminess and substance to every bite. It also helps hold the filling together.
• 2 tablespoons tomato paste – Adds a slight tang and richness that deepens the chili flavor.
• 2 cups shredded cheddar cheese (about 8 oz block) – Freshly shredded cheddar melts beautifully and gives you that gooey, cheesy payoff with every bite.
• 10 large flour tortillas (burrito size) – Warmed before rolling to prevent tearing.

Step-by-Step Instructions to Make a Perfect Copycat Taco Bell Chili Cheese Burrito

Getting the Base Going

In a large skillet, cook 1 lb ground beef and 1 small diced yellow onion over medium-high heat. Stir frequently to break up the meat and cook until browned and the onion is soft—about 8–9 minutes. Drain most of the fat, but leave a little behind to boost flavor and help develop the chili base for your Copycat Taco Bell Chili Cheese Burrito.

Building the Flavor

Add 2 tablespoons chili powder, ¼ teaspoon cayenne pepper, and 1 teaspoon salt to the skillet. Stir for about 1 minute until fragrant and the beef is fully coated in the seasoning. Pour in 2 cups of water—it may look like too much, but this is essential for building that classic saucy consistency that makes a Copycat Taco Bell Chili Cheese Burrito taste like the real deal.

Thickening Magic

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth. Pour this slurry into the skillet and stir to combine. Bring the mixture to a simmer and cook until the liquid thickens into a rich, cohesive chili sauce. This step is crucial for avoiding soggy burritos and achieving the iconic Taco Bell-style texture.

Adding the Good Stuff

Stir in 1 (16 oz) can of refried beans and 2 tablespoons of tomato paste until fully incorporated. Let the mixture heat through and become creamy. Add 1 cup of shredded cheddar cheese (about half of your total) and stir until melted. The filling should now be thick, cheesy, and rich—just like the center of a true Copycat Taco Bell Chili Cheese Burrito.

Rolling Time

Microwave 10 burrito-sized flour tortillas for about 15 seconds each to make them soft and pliable. Sprinkle a little cheddar cheese down the center of each tortilla, then spoon about ⅓ cup of the chili mixture on top. Fold in the sides, then roll tightly from the bottom up to create that perfect handheld Copycat Taco Bell Chili Cheese Burrito.

Tips for Success

• Don’t skip the cornstarch slurry—that’s what keeps the burrito from being a soggy mess.
• Warm tortillas make rolling easier and prevent cracking.
• Make-ahead friendly: Wrap them in foil and reheat in the oven for quick meals.

Things to Remember

• Don’t rush the thickening – The cornstarch step is essential. Skip it, and you’ll end up with soggy burritos or overcooked meat.
• Always warm your tortillas – Cold tortillas crack, tear, and make rolling a nightmare. Just 15 seconds in the microwave solves this.
• Let the filling cool slightly – Hot filling steams the tortilla and causes it to tear. Give it a few minutes to rest before rolling.

I used to think I could just simmer the mixture longer and skip the cornstarch, but it never turned out right. Either the filling stayed watery, or I’d overcook the beef trying to fix it. That little slurry was a total game changer.

How to Serve Them

These burritos are delicious on their own, but sides and dips make them shine even more:

• Serve with sour cream, salsa, or guacamole for dipping.
• Add Spanish rice, a side salad, or tortilla chips to make it a complete meal.
• Bonus tip: My kids love dipping them in ranch dressing—sounds strange, but it works!

Switch It Up

These are super customizable, depending on your taste or what you have in the fridge:

• Add-ins: Diced jalapeños, bell peppers, or green chiles go great in the meat.
• Cheese swaps: Try pepper jack for heat or a Mexican blend for variety.
• Healthier option: Swap in ground turkey for a lighter version that still tastes amazing.

Keeping Them Fresh

One of the best parts? These burritos freeze beautifully.

• To freeze: Wrap each burrito tightly in plastic wrap and place them in a large freezer bag.
• To reheat: Microwave wrapped burritos for 2–3 minutes or until hot throughout.
• Storage time: They stay fresh in the freezer for up to 3 months.

Kitchen Tips

• Taste as you go – Chili powders vary in heat. Start light, then add more if needed.
• Don’t overstuff – Less is more. Overfilling makes rolling difficult and causes leaks.
• Roll them tight – A snug burrito holds its shape and won’t fall apart in your hands.

These copycat chili cheese burritos are my go-to when I want pure comfort food without overthinking it. They hit that familiar fast food craving —but better, because they’re homemade. Plus, keeping extras in the freezer means no more late-night “there’s nothing to eat” meltdowns from the kids.

Frequently Asked Questions

Can I make these vegetarian?
Yes! Swap the ground beef for plant-based ground, more beans, or even seasoned lentils. Use the same spices to keep the flavor.

How do I store and reheat leftovers?
Wrap and refrigerate for up to 3 days. Microwave 1–2 minutes or heat in a skillet for a crispy finish.

Can I freeze these burritos?
Absolutely. Cool completely, wrap in plastic wrap, and store in a freezer bag for up to 3 months. Reheat straight from frozen.

What can I add to customize these?
Mix in diced jalapeños, bell peppers, corn, or try a Mexican cheese blend. You can also add rice to stretch the filling.

Why do I need cornstarch in the recipe?
Cornstarch thickens the filling so it’s rich, not runny. It locks everything together for that iconic chili-cheese texture.

More Recipes You’ll Love

If you’re craving more bold and comforting flavors, don’t miss these favorites:

Need a quick sweet treat? These Lemon Oatmeal No-Bake Cookies are bright, zesty, and come together without ever turning on the oven. Great for summer snacks or a light dessert.

Try these Cheddar-Stuffed BBQ Bacon Bombs for another cheesy, meaty comfort food that’s perfect for game day or parties. The combination of smoky bacon and melted cheddar is unbeatable.