Chili Cheese Burrito Inspired By The Taco Bell Chilito: A Homemade Copycat Recipe

Chili Cheese Burrito inspired by the Taco Bell Chilito

If you grew up in the 1990s, you probably remember the Chilito. It was a simple burrito on the Taco Bell menu, but it was anything but ordinary.

The Chilito was a steamed flour tortilla filled with a warm, gooey mixture of chili and melted cheese. It was cheap, filling, and absolutely delicious.

I used to stop by Taco Bell on my way home from vocational training, and I would order one or two Chilitos almost every day. They were the perfect after school snack.

The name Chilito might sound cute, but Taco Bell eventually realized it had an unintended meaning in Spanish. So they renamed it the Chili Cheese Burrito. That is the name many people remember today.

Sadly, the item was discontinued in my area around the late 1990s. One day it was on the menu, and the next it was gone.

I kept hoping it would come back, and rumors still circulate that some Taco Bell locations carry it or that it is available on a secret menu.

I have not been lucky enough to find one, but that is okay because I learned to make my own.

This recipe is my attempt to recreate that nostalgic burrito at home. It is not an exact clone, but it comes very close. The sauce is rich, cheesy, and packed with chili flavor.

The tortillas are soft and steamed, just like the original. And the best part? You can make a big batch and enjoy them whenever you want. No drive thru required.

What makes this recipe special is the chili cheese sauce. It starts with ground beef and diced onions, which give it a hearty base. Then you add chili powder, cayenne pepper, and salt for that classic Tex Mex taste.

A little cornstarch slurry helps thicken the sauce, and refried beans add creaminess. Tomato paste brings a deep tomato flavor, and a generous amount of mild cheddar cheese melts into the mixture to create that signature gooey texture.

The result is a sauce that is thick enough to fill a burrito but also smooth enough to use as a dip.

Speaking of dip, this recipe makes a lot of sauce. It yields enough for eight burritos, and you will likely have leftovers. If you do, do not let it go to waste.

Stir in some salsa and serve it with tortilla chips. It is a fantastic party appetizer or a quick snack. I have done this many times, and it always disappears fast.

One of the things I love about this recipe is how easy it is. You do not need any special equipment, just a large skillet and a microwave. The prep time is only five minutes, and the cook time is about thirty minutes.

That means you can have homemade Chili Cheese Burritos on the table in under an hour. It is perfect for busy weeknights, lazy weekends, or anytime you are craving comfort food.

If you are a fan of copycat recipes, you will appreciate how closely this mimics the original. The key is to use mild cheddar cheese. Sharp cheddar would overpower the other flavors.

Mild cheddar melts smoothly and lets the chili powder and cayenne shine. Also, do not skip the step of wetting the tortillas. That is what gives them that soft, steamed texture that makes the burrito so satisfying.

I have served these burritos to friends and family, and they always ask for the recipe. Even people who never tried the original Chilito love them. They are hearty, flavorful, and just plain good. Whether you remember the Chilito or not, this recipe is worth making.

The secret to a perfect Chili Cheese Burrito is the sauce. It should be thick, cheesy, and slightly spicy. This recipe gets it right.

Now, let us talk about the assembly. The original Chilito was steamed, which means the tortilla was soft and pliable. To achieve that at home, you simply wet the tortilla and microwave it with a damp paper towel.

It takes just a minute, but it makes a huge difference. Then you fill it with the warm chili cheese sauce, roll it up, and enjoy. It is that simple.

I like to serve these burritos with a side of nostalgia. Put on some music from the 90s, like Pearl Jam, and maybe watch an episode of Friends. It is a fun way to relive those days. But even without the nostalgia, these burritos are a delicious meal any time.

I remember one road trip in particular. A group of friends and I drove from Detroit to Sandusky, Ohio, for a day at the amusement park.

The drive was long and boring, but we made it fun by stopping at Taco Bell for Chili Cheese Burritos. We must have eaten a dozen between us. On the way back, we stopped again.

It was the highlight of the trip, aside from the roller coasters. We even bought a silly gift card at the mall as a joke. That is the kind of memory that food can create.

Making this at home has its advantages. You can control the quality of the ingredients, adjust the spice level, and make as much as you want. Plus, it is more affordable than buying burritos for a family.

And you can enjoy them in the comfort of your own home, without having to put on pants. That is a win in my book.

These burritos are also versatile. You can add extra toppings like diced tomatoes, shredded lettuce, or a dollop of sour cream. Some people like to add sliced jalapenos for extra heat. But honestly, the classic version is perfect as is. The simplicity is what makes it so good.

So if you have been missing the Chilito, or if you just want a new burrito recipe to try, give this one a shot. It is a taste of the past that you can make in your own kitchen. I hope it brings back happy memories for you, just like it does for me.

How do you make the Chili Cheese Burrito?

Making this burrito at home is a two part process.

First, you make the chili cheese sauce on the stovetop.

Then, you warm the tortillas and assemble the burritos.

The whole thing is straightforward and beginner friendly. Let us break it down.

Ingredients

For the chili cheese sauce and burritos, you will need:

• 1 pound ground beef
• 1 yellow onion, diced
• 4 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 2 cups water
• 2 tablespoons cornstarch
• 2 tablespoons water (for the slurry)
• 1 can refried beans
• 1 can tomato paste
• 1 1/2 pounds mild cheddar cheese, shredded
• 10 inch flour tortillas

Note: The recipe makes 8 burritos, so you will need about 8 flour tortillas. I like to use 10 inch tortillas because they give you plenty of room to roll.

Instructions

Follow these steps for perfect Chili Cheese Burritos every time.

1. Brown the beef and onions. In a large skillet over medium heat, cook the ground beef with the diced onions until the beef is browned and the onions are soft. Drain off any excess fat.
2. Add the seasonings. Stir in the cayenne pepper, salt, and chili powder. Pour in the 2 cups of water and mix well so the seasonings dissolve. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to make a slurry, then add it to the skillet.
3. Add the beans and tomato paste. Stir in the refried beans and tomato paste. Keep stirring until the mixture is smooth and everything is well combined.
4. Melt in the cheese. Slowly add the shredded cheddar cheese, folding it into the sauce until it is completely melted. Reduce the heat to medium low and let the sauce simmer for about 10 minutes. Stir frequently so nothing sticks to the bottom of the pan.
5. Warm the tortillas. Run each tortilla under the faucet to wet it lightly. Place the tortillas on a microwave safe plate, cover them with a damp paper towel, and microwave for 1 minute. This steams them and makes them soft and pliable.
6. Assemble the burritos. Spoon about 3 to 4 tablespoons of the chili cheese sauce into the center of a warm tortilla. Pull one end up to cover the sauce, tuck in the sides, and roll to close. Repeat with the remaining tortillas and sauce.

That is it. You now have a batch of homemade Chili Cheese Burritos that taste like the ones you remember.

Leftover chili cheese sauce? Stir in a spoonful of salsa and serve it warm with tortilla chips. It makes an amazing chip dip.

I like to serve these burritos with a side of nostalgia. Put on some Pearl Jam and queue up an episode of Friends. It is like a time machine for your taste buds.

If you want to get creative, you can add extra toppings. Some people like diced tomatoes, shredded lettuce, or a dollop of sour cream. But honestly, the original is perfect just the way it is. The simple combination of chili, cheese, and a soft tortilla is hard to beat.

These burritos also freeze well. Just wrap them individually in foil or plastic wrap and freeze for up to three months. Reheat in the microwave for a quick meal anytime. That makes them great for meal prep or busy weeknights.

So there you have it. A homemade version of the Taco Bell Chilito that you can make in your own kitchen. It is warm, cheesy, and full of memories. I hope you enjoy it as much as I do.

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Chili Cheese Burrito inspired by the Taco Bell Chilito

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Chili Cheese Burrito inspired by the Taco Bell Chilito If you grew up in the 1990s, you probably remember the Chilito. It was a simple burrito on the Taco Bell menu, but it was anything but ordinary.

• Total Time: 0 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

1 lbs ground beef
1 yellow onion, diced
4 tbsp chili powder
1 tsp salt
1 tsp cayenne pepper
2 cups water
2 tbsp cornstarch
2 tablespoons water
1 can refried beans
1 can tomato paste
1–1/2 lbs mild cheddar cheese, shredded
flour tortillas, 10-inch

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Instructions

1-In a large skillet, over medium heat,: In a large skillet, over medium heat, brown the ground beef along with the diced onions. Once browned, drain the fat. Add the cayenne pepper, salt, and the chili powder to the pot. Pour in the water and make sure that the seasoning is well mixed in and dissolved. In a small bowl, combine the cornstarch and water, then add to the pot.
2-Add the refried beans and tomato paste: Add the refried beans and tomato paste to the pot. Keep stirring the pot until the refried beans and tomato paste have become smooth and everything is well combined.
3-Slowly add the shredded cheese to the: Slowly add the shredded cheese to the pot. Keep folding the cheese in until it has all melted. Reduce the heat down to medium-low. Let the pot simmer for about 10 minutes, stirring frequently so nothing sticks and burns on the bottom.
4-Run each of the tortillas under faucet: Run each of the tortillas under faucet to wet. Place the tortillas on a microwave safe plate and microwave them for 1 minute.
5-To serve, spoon about 3-4 tbsp on: To serve, spoon about 3-4 tbsp on the chili cheese sauce into the center of the warmed flour tortilla. Pull one end up to the center to cover the sauce. Tuck the ends of the tortilla in and roll to close the burrito. Enjoy!

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• Prep Time: 5 min
• Cook Time: 30 min
• Method: stovetop