Chili Cheese Burrito

4.52 from 35 votes

Make this easy Chili Cheese Burrito recipe at home! Inspired by the classic Taco Bell Chilito with beef, beans, and cheddar cheese.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Mexican, Tex-Mex

Servings: servings

Author: Jamie Sherman

In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat as it cooks, until the beef is no longer pink. Drain any excess grease if needed.
1 pound lean ground beef, ¼ cup onion
Stir in the tomato paste, vinegar, chili powder, salt, garlic powder, cayenne pepper, jalapeños, and 2¼ cups water. Bring to a boil, then reduce heat slightly and simmer for 8-10 minutes, or until the liquid has reduced by about half.
1 can tomato paste, 2 teaspoons distilled white vinegar, ¼ cup chili powder, 2 teaspoons salt, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, 2 tablespoons jarred jalapeño slices, 2¼ cups water
Stir in the refried beans and cook, stirring frequently, for about 4 minutes, or until heated through and well combined.
1 can refried beans
In a small bowl, whisk together the cornstarch and ¼ cup cold water until smooth. Stir the mixture into the skillet and cook for 1-2 minutes, or until the chili thickens.
1 tablespoon cornstarch, ¼ cup cold water
Remove the skillet from the heat and stir in the shredded cheddar cheese until melted and fully incorporated.
2 cups Cheddar cheese
Spoon about ¾-1 cup of the chili mixture onto the center of each warmed tortilla. Top with additional onion and cheese, if desired.
8 burrito-size flour tortillas, Finely chopped onion, cheddar cheese
Fold in the sides of the tortilla, then roll tightly burrito-style. Serve immediately.

Store leftover Chili Cheese Burritos in an airtight container in the refrigerator for up to 4 days.
Store fresh toppings separately for the best texture.

Microwave individual burritos for 1-2 minutes, or until heated through.
Reheat in a 350°F oven for 15-20 minutes.
Warm in a skillet over medium heat until heated through and lightly crisped on the outside.
Reheat frozen burritos after thawing overnight in the refrigerator for the best results.

Wrap each burrito individually in plastic wrap and place in a freezer-safe bag or container.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating, or reheat directly from frozen, which will require additional cooking time.

Prepare the filling up to 3 days ahead and refrigerate until ready to assemble.
Turn the burritos into smothered burritos by placing them in a baking dish, topping with enchilada sauce and additional cheese, then baking at 350°F until hot and bubbly.
Use ground turkey or ground chicken instead of beef for a lighter version.

This recipe is inspired by the classic Taco Bell Chili Cheese Burrito, also known as the Chilito.
Adjust the cayenne pepper and jalapeños to make the filling milder or spicier.
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
The filling can be made ahead and refrigerated for up to 3 days before assembling the burritos.