Copycat Taco Bell Chili Cheese Burrito Recipe
9/17/2026
This post may contain affiliate links. Please read our disclosure policy.
This homemade copycat Taco Bell chili cheese burrito is made with six simple ingredients and a saucy, no-bean beef-and-cheddar filling. Warm flour tortillas, fill them with the seasoned beef mixture and cheese, then fold and roll them into eight burritos.
Why You’ll Love This Copycat Taco Bell Chili Cheese Burrito
- Six Simple Ingredients: Ground beef, taco seasoning, plain tomato sauce, beef broth, cheddar, and flour tortillas.
- No-Bean Filling: This tested version uses a saucy beef-and-cheddar filling without beans.
- Make-Ahead Friendly: Store assembled burritos in the refrigerator for 2–3 days or freeze them individually for up to 3 months.
What Is In This Chili Cheese Burrito
This copycat-style version has six required ingredients:
- Ground Beef: The tested version uses 1 pound of 85/15 ground beef. Leave the rendered fat in the skillet, and cook the beef fully before adding the liquids.
- Taco Seasoning: Use ¼ cup of store-bought taco seasoning or ¼ cup of this homemade taco seasoning. The store-bought brand you choose will affect the flavor and heat.
- Plain Tomato Sauce: An 8-ounce amount adds moisture and sauciness to the filling.
- Beef Broth: A ½ cup adds liquid and beef flavor.
- Shredded Cheddar: Use 8 ounces by package weight. One cup is melted into the filling, and the remaining amount is divided as 2 tablespoons per burrito. Freshly shredded or pre-shredded cheese works.
- 6-Inch Flour Tortillas: Warm the tortillas before rolling. The listed filling and cheese portions fit each tortilla.
Cilantro may be added as an optional garnish; it is not one of the six required ingredients. This is a no-bean recipe by design. Ground turkey or ground chicken may be substituted for the beef, and Colby Jack or Mexican-blend cheese may be substituted for the cheddar.
Get More
Cheddar Cheese Recipes
Looking for more recipes with cheddar cheese? Check out our cheesy collection of cheddar cheese recipes.
How This Copycat-Style Filling Comes Together
The beef is seasoned and cooked until no longer pink, then combined with plain tomato sauce and beef broth. After a brief simmer, part of the cheddar is melted into the mixture, creating a thick, saucy, cohesive filling rather than a watery one. The recipe card below provides the complete cooking sequence.
If the filling is too thin, simmer it longer. If it is too dry, add a small splash of beef broth.
Tips For Rolling And Serving Burritos
Warm the tortillas before assembling. Add 2 tablespoons of cheddar and ¼ cup of the beef mixture to each tortilla. Fold the sides in, then roll tightly. Parchment is optional: use it to help hold a burrito together or for a takeout-style presentation.
Storage, Freezing, And Reheating
- Refrigerator: Store the filling or assembled burritos in an airtight container for 2–3 days.
- Freeze: Cool assembled burritos, wrap each one individually in foil, and place them in a freezer-safe bag. Freeze for up to 3 months.
- Reheat From Thawed: Thaw overnight in the refrigerator. Remove the foil, wrap the burrito in a damp paper towel, and microwave for 1–2 minutes, until the center is steaming hot.
- Reheat From Frozen: Remove the foil, wrap the burrito in a damp paper towel, and microwave at 50% power for 3–5 minutes, turning halfway, until the center is steaming hot.
Never microwave a foil-wrapped burrito.
Frequently Asked Questions
Taco Bell’s public product description lists a flour tortilla, savory beef chili, and shredded cheddar. This homemade copycat-style version uses six required ingredients: 85/15 ground beef, taco seasoning, plain tomato sauce, beef broth, cheddar, and 6-inch flour tortillas.
No. This tested version has a no-bean beef-and-cheddar filling. Beans are not required for this recipe.
Use 8 ounces of cheddar by package weight. Freshly shredded or pre-shredded cheddar both work. Use one cup in the filling and divide the remaining cheese as 2 tablespoons for each burrito. Colby Jack and Mexican-blend cheese were tested substitutions.
Yes. Ground turkey and ground chicken were tested substitutions. Cook the meat fully and follow the recipe-card method.
After the tomato sauce and broth are added, simmer until the filling is thick, saucy, and cohesive. If it is still too thin, simmer it longer. If it becomes too dry, add a small splash of beef broth.
Yes. Cool the assembled burritos, wrap them individually in foil, and place them in a freezer-safe bag for up to 3 months. Remove the foil before reheating and follow the thawed or frozen microwave directions above.
Taco Bell Chili Cheese Burrito
Ingredients
- 1 lb. ground beef, 85/15; leave the rendered fat in the skillet
- ¼ cup taco seasoning, store-bought or homemade; the brand affects flavor and heat
- 8 oz. plain tomato sauce
- ½ cup beef broth
- 8 oz. shredded cheddar cheese, divided; 8 ounces by package weight (about 2 cups); freshly shredded or pre-shredded works
- 8 6-inch flour tortillas, warmed
Instructions
- Warm the 6-inch flour tortillas so they are flexible for rolling. Set them aside.
- Heat a large skillet over medium-high heat and add the ground beef. Break it up with a wooden spoon. When the beef is almost cooked, add the taco seasoning and mix well. Cook for 1–2 minutes longer, until the beef is fully cooked and no longer pink. Leave the rendered fat in the skillet.
- Add the plain tomato sauce and beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 2–3 minutes.
- The filling should be thick, saucy, and cohesive—not watery. If it is too thin, simmer longer. If it is too dry, add a small splash of beef broth.
- Add 1 cup of the shredded cheddar and stir until melted into the beef mixture.
- Lay the warm tortillas on a flat surface. Sprinkle 2 tablespoons of the remaining cheddar into the center of each tortilla.
- Add ¼ cup of the beef mixture to each tortilla. Fold the sides in, then roll tightly to close.
- Wrap each burrito in parchment if desired, either to help hold it together or for a takeout-style presentation.
Tips & Notes
- No beans: This tested version intentionally uses no beans.
- Optional garnish: Cilantro is optional and is not part of the six required ingredients.
- Refrigerate: Store the filling or assembled burritos in an airtight container for 2–3 days.
- Freeze: Cool assembled burritos, wrap individually in foil, and place in a freezer-safe bag for up to 3 months.
- Reheat thawed: Thaw overnight in the refrigerator. Remove foil, wrap in a damp paper towel, and microwave for 1–2 minutes until the center is steaming hot.
- Reheat frozen: Remove foil, wrap in a damp paper towel, and microwave at 50% power for 3–5 minutes, turning halfway, until the center is steaming hot.
- Safety: Never microwave foil-wrapped burritos.
- Nutrition: Nutrition is per complete burrito, based on 8 burritos. Values are automated estimates and can vary by ingredient brand.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #cheeseknees, we’d love to see what you’re up to!
Related Recipes
This recipe is spot on, especially with the added cayenne like another commenter suggested. This is about my 5th try at copycat recipes for CC burritos, and by far this is the closest to the real thing. Finally a recipe that doesn’t call for beans, which is a lie! I can finally make these at home instead of complaining for TB to bring them back! Fantastic!
Delish! Chilitos were a college staple, which is why I was bummed to hear our Taco Bell’s weren’t selling them in our area. Made them for my daughters, who are now fans of chilitos. Thanks for the recipe! Made it just as stated, which was perfect for my littlest who doesn’t like spicy things.
This is my second time making this. The only alteration I make is that I add a little cayenne pepper to my meat for spice. Other than that, this recipe is perfection. This is probably one of the best copy cat recipes Iโve ever tried. So, thanks for that!
Oh wow, thank you so much! A bit of cayenne sounds like an amazing addition ๐