If you grew up sneaking these from the value menu or have been chasing the taste ever since they vanished from most Taco Bells, this copycat Taco Bell Chili Cheese Burrito is for you. It’s soft, warm, and gooey inside with a mellow chili flavor, never too spicy, just deeply comforting. The cheddar melts right into the beefy chili filling, and the flour tortilla gets that signature Taco Bell steam-soft finish.
This homemade version gets you 90s drive-thru vibes without the mystery packets. It’s made with real beef, pantry spices, and an easy chili mix you can throw together in minutes. No beans, no drama. Just roll, steam, and devour.
Table of Contents
How to make Taco Bell Chili Cheese Burrito at home
Start by browning finely ground beef until it’s crumbly and tender, then stir in your homemade chili seasoning, flour, chili powder, paprika, tomato paste, and just a whisper of cocoa to mimic that Taco Bell depth. Let it simmer until thick and scoopable. Wrap in a warm tortilla with shredded cheddar, then steam it so the cheese melts and the burrito softens into that classic fast-food texture.
Nutrition facts (per burrito)
Calories: 380
Total Fat: 19 g
Sodium: 940 mg
Carbohydrates: 34 g
Protein: 19 g
Ingredients (makes 6 burritos)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 burritos
For the chili filling
- 1 lb ground beef (80/20 or leaner)
- 1 tablespoon tomato paste
- 1 cup water
- 1 teaspoon apple cider vinegar (for brightness)
Chili spice mix (homemade Taco Bell-style blend)
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon mild chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon sugar
- ¼ teaspoon kosher salt (plus more to taste)
- ⅛ teaspoon unsweetened cocoa powder
- Optional: ¼ tsp MSG or ½ tsp mushroom powder (for umami depth)
To assemble
- 6 large (10-inch) flour tortillas
- 1½ cups shredded mild cheddar cheese
- Steam setup (steamer basket, damp towel, or microwave)
Tools you’ll need
- Nonstick skillet or sauté pan
- Spatula or wooden spoon
- Measuring cups and spoons
- Mixing bowl (for spice mix)
- Steamer basket or microwave-safe plate and paper towels
- Tongs or spatula for burrito handling
Instructions
1. Mix the chili seasoning
In a small bowl, whisk together the flour, cornstarch, chili powder, paprika, onion powder, garlic powder, cumin, sugar, salt, cocoa powder, and optional MSG. Set aside.
2. Cook the beef
In a nonstick skillet over medium heat, brown the ground beef until fully cooked and finely crumbled (about 5–7 minutes). Drain excess grease if needed, but leave a little for flavor.
3. Build the chili
Sprinkle in the spice mix and stir for 30 seconds to coat the beef. Add tomato paste and water. Stir well and bring to a low simmer. Let it cook for 6–8 minutes until thick, stirring often. Stir in the apple cider vinegar at the end. Taste and adjust salt if needed.
4. Warm the tortillas
Wrap tortillas in foil and warm in the oven at 300°F for 5–10 minutes, or microwave them stacked and covered with a damp towel for 30 seconds.
5. Assemble the burritos
Spoon about ⅓ to ½ cup of the chili onto each tortilla. Sprinkle with ¼ cup shredded cheddar. Roll tightly into burritos.
6. Steam to finish
To mimic Taco Bell’s texture, steam each burrito for 30 seconds:
- Stovetop: Place in a steamer basket over simmering water, cover and steam.
- Microwave: Wrap each burrito in a damp paper towel and microwave for 25–30 seconds.
Serve hot, melty, and soft, just like the original.
Tips
- Don’t skip the steam step. It softens the tortilla and melts the cheese into the chili just like Taco Bell’s line cookers used to.
- Use mild cheddar for a classic flavor. Sharp cheddar will overpower the chili’s balance.
- Add a spoonful of extra water if the chili thickens too much while resting.
- For even softer beef, pulse it briefly in a food processor before cooking to get that signature Taco Bell crumble.
What to serve with
Fast-food favorites
- Mexican rice or seasoned rice – Spoon it alongside or stuff a little into your burrito for a heartier meal. Even a microwave rice pouch will do the trick here.
- Crispy tortilla chips and nacho cheese – The saltiness and crunch of chips balance the soft, savory burrito. Pair with a simple Velveeta-rotel-style dip or go full Taco Bell with your own homemade nacho sauce.
- Refried beans or black beans – While the burrito itself doesn’t have beans, a little on the side gives extra protein and texture without changing the original vibe.
Fresh sides
- Shredded iceberg with ranch or creamy jalapeño dressing – Think Taco Bell side salad meets simple slaw. The chill and crunch are a perfect contrast to the warm, melty burrito.
- Pico de gallo or fresh salsa – A scoop on the side adds brightness and acidity. Go mild or spicy depending on your crowd.
- Corn with cotija and lime – Inspired by elote, this balances the rich chili cheese with sweet, tangy notes and a little crunch.
Drinks to match
- Cherry Pepsi or Baja Blast – If you’re going all-in on nostalgia, one of these classic Taco Bell fountain drinks makes the bite-to-sip transition complete.
- Iced tea with lemon – A fresher counterpoint to the burrito’s richness.
- Frozen mango or limeade slushie – For a throwback drive-thru summer vibe. Add a sour candy straw if you’re feeling bold.
Variations
Extra cheesy version
Add 2 tablespoons of Taco Bell-style nacho cheese sauce inside the burrito before steaming for a melty, creamy twist. This version is messier, but in a good way.
Chili Cheese Quesarito
Wrap the chili filling and cheddar inside a cheesy grilled quesadilla instead of a plain tortilla. It adds a crispy outer shell and doubles the cheese impact.
Vegetarian version
Swap the beef with a plant-based ground beef or finely mashed lentils. Use the same seasoning and method, it holds up well. You’ll still get that Taco Bell chili warmth with a meatless twist.
Spicy Chilito
Add a pinch of cayenne to the spice mix and a few dashes of hot sauce to the filling before rolling. A drizzle of jalapeño sauce over the top works too for an elevated “deluxe” feel.
Meal prep mini burritos
Make smaller versions using taco-size tortillas and freeze them individually. Reheat in the microwave wrapped in a damp paper towel for a steamy, quick lunch.
Ingredient substitutes
Ground beef
Original: Regular 80/20 beef
Substitutes:
- Ground turkey or chicken (for a leaner take)
- Plant-based beef crumbles (for vegetarian option)
- Finely mashed pinto beans + mushrooms (for a rustic vegan chili)
Tomato paste
Original: Tomato paste for body and flavor
Substitutes:
- Ketchup (use 1½ tbsp instead of 1 tbsp paste and reduce added sugar)
- 2 tbsp tomato purée or sauce, simmered down
Apple cider vinegar
Original: Brightens and balances the tomato
Substitutes:
- White vinegar
- Lemon juice
- ½ tsp malic acid (if you’re going ultra-authentic)
Mild cheddar
Original: Shredded mild cheddar
Substitutes:
- American cheese (for extra melt)
- Three-cheese Mexican blend (Taco Bell uses this in other items)
- Nacho cheese sauce, or a mix of shredded and liquid cheese
Flour tortillas
Original: 10-inch burrito-size flour tortillas
Substitutes:
- 8-inch tortillas for smaller burritos
- Gluten-free tortillas (if steaming, be gentle, they’re delicate)
- Low-carb wraps (texture will differ, but flavor holds)
Ingredients
- For the chili filling: 1 lb ground beef (80/20 or leaner)
- 1 tablespoon tomato paste
- 1 cup water
- 1 teaspoon apple cider vinegar (for brightness)
- Chili spice mix (homemade Taco Bell-style blend): 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon mild chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon sugar
- ¼ teaspoon kosher salt (plus more to taste)
- ⅛ teaspoon unsweetened cocoa powder
- Optional: ¼ teaspoon MSG or ½ teaspoon mushroom powder (for umami depth)
- To assemble: 6 large (10-inch) flour tortillas
- 1½ cups shredded mild cheddar cheese
- Steam setup (steamer basket, damp towel, or microwave)
Instructions
1. Mix the chili seasoning
In a small bowl, whisk together the flour, cornstarch, chili powder, paprika, onion powder, garlic powder, cumin, sugar, salt, cocoa powder, and optional MSG. Set aside.
2. Cook the beef
In a nonstick skillet over medium heat, brown the ground beef until fully cooked and finely crumbled (about 5–7 minutes). Drain excess grease if needed, but leave a little for flavor.
3. Build the chili
Sprinkle in the spice mix and stir for 30 seconds to coat the beef. Add tomato paste and water. Stir well and bring to a low simmer. Let it cook for 6–8 minutes until thick, stirring often. Stir in the apple cider vinegar at the end. Taste and adjust salt if needed.
4. Warm the tortillas
Wrap tortillas in foil and warm in the oven at 300°F for 5–10 minutes, or microwave them stacked and covered with a damp towel for 30 seconds.
5. Assemble the burritos
Spoon about ⅓ to ½ cup of the chili onto each tortilla. Sprinkle with ¼ cup shredded cheddar. Roll tightly into burritos.
6. Steam to finish
To mimic Taco Bell’s texture, steam each burrito for 30 seconds:
Stovetop: Place in a steamer basket over simmering water, cover and steam.
Microwave: Wrap each burrito in a damp paper towel and microwave for 25–30 seconds.
Serve hot, melty, and soft, just like the original.
Notes
Calories: 380 Total Fat: 19 g Sodium: 940 mg Carbohydrates: 34 g Protein: 19 g
