Masters of kitchen
If you grew up in the ’90s, chances are you remember the ooey-gooey magic of Taco Bell’s Chili Cheese Burrito — or as some called it, the “Chilito.” Wrapped in a soft flour tortilla, this comforting handheld was stuffed with a hearty, beefy chili and melty cheese that always hit the spot. It wasn’t fancy, but it was unforgettable.
Over the years, this fan-favorite quietly disappeared from most Taco Bell locations, leaving many chili cheese devotees wondering where it went. While a few lucky regions still carry it, for most of us, the Chilito has become a nostalgic memory… until now.
This copycat version brings the original back to life in your own kitchen — with all the saucy, cheesy, beefy goodness you remember. Whether you’re craving a bite of the past or introducing it to the next generation, this recipe nails that fast-food flavor we’ve all been missing.
What Is the Taco Bell Chili Cheese Burrito (Chilito) and Why It’s a Fan-Favorite?
The original Taco Bell Chili Cheese Burrito, affectionately known as the Chilito, was a simple but satisfying creation. It featured seasoned ground beef, a mildly spiced chili-style sauce, and a generous handful of melty cheese all wrapped up in a soft, warm flour tortilla.
What made it special wasn’t just the ingredients, but the way everything came together — smooth, savory, and satisfyingly rich. It wasn’t overloaded with toppings or extras like modern burritos. No lettuce, no rice, no guac. Just pure chili-cheese comfort in every bite.
People loved it for that exact reason: it was fuss-free, super filling, and packed with nostalgic flavor. In today’s world of overstuffed burritos, this classic stands out as a reminder that less is sometimes more — especially when it comes to oozy cheese and savory chili.
Why This Copycat Recipe Works
This recipe isn’t just inspired by Taco Bell’s classic — it’s crafted to recreate the experience as closely as possible. We’re talking about that same warm, cheesy, slightly spicy chili wrapped snugly in a soft tortilla, ready to be devoured.
First, the ground beef is seasoned with a rich blend of spices and simmered in a chili-style sauce made from pantry staples — tomato sauce, enchilada sauce, and a touch of seasoning. This gives the filling its unmistakable smooth, meaty texture and mild heat.
By letting the chili simmer longer, the flavors meld beautifully, giving you that deep, comforting taste. You also get to control the spice level and cheesiness — so whether you like a mellow kick or extra heat, it’s all up to you.
Pro tip: For that signature Taco Bell melt, use a combo of shredded cheddar and American cheese. It gives the perfect gooeyness you remember from your fast-food days.
This is the real deal — no shortcuts, no fluff. Just a straight-up copycat recipe that brings the Chilito back from extinction and straight into your dinner rotation.
Chili Cheese Burrito Ingredients & Easy Substitutions
Before you start cooking, let’s break down what you’ll need to make this Chili Cheese Burrito taste just like the original — and how you can tweak it to your liking.
Before you start cooking, let’s break down what you’ll need to make this Chili Cheese Burrito taste just like the original — and how you can tweak it to your liking.
Main Ingredients:
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Ground beef: Go for 80/20 for a juicy, flavorful chili base.
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Taco seasoning: You can use store-bought, or mix up cumin, chili powder, paprika, onion powder, and garlic powder for a DIY version.
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Tomato sauce + enchilada sauce: This combo gives the chili its smooth, slightly tangy, and spiced flavor.
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Shredded cheese: A mix of cheddar and American cheese melts beautifully. Monterey Jack works too.
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Flour tortillas: Use soft, large burrito-size tortillas. Warm them before rolling.
Optional Add-Ins:
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Refried beans or black beans
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Jalapeños for a spicy kick
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Sour cream or a drizzle of hot sauce
Swaps: No enchilada sauce? No problem. Use crushed tomatoes + a pinch of cumin and chili powder for a quick homemade version.
Want a vegetarian version? Use plant-based crumbles instead of beef. And for a dairy-free twist, try a meltable vegan cheese. This recipe is flexible — just like Taco Bell’s ever-evolving menu.
Kitchen Tools You’ll Need for This Taco Bell Copycat Burrito
Good news — this copycat recipe doesn’t require any fancy gadgets. Here’s what you’ll need:
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A large skillet or sauté pan for browning the beef and simmering the chili
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A mixing spoon or spatula
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A cheese grater, unless you’re using pre-shredded cheese
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Measuring spoons for spices and sauces
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Optional: A slow cooker or Instant Pot if you want to let the chili develop even more flavor over time
Keeping it simple means less cleanup — and faster burrito time!
Step-by-Step Recipe Overview
Here’s how to bring your homemade Chili Cheese Burrito to life:
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Brown the ground beef in a skillet until fully cooked.
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Add your taco seasoning, tomato sauce, and enchilada sauce.
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Let it simmer until thickened — about 15–20 minutes.
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Stir in your shredded cheese until melty and combined.
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Warm your tortillas, then spoon the chili mixture into the center.
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Roll up tightly like a burrito.
Want some crunch? Lightly toast the wrapped burrito in a dry pan for a golden, crispy outside.
These burritos can be made ahead, wrapped, and frozen — just pop one in the microwave for a quick, nostalgic meal anytime.
Easy Ways to Customize Your Chili Cheese Burrito Taco Bell Style
One of the best things about this Copycat Chili Cheese Burrito is how easy it is to customize to suit different diets and preferences. Whether you’re feeding picky eaters or spice lovers, there’s a twist for everyone.
Vegetarian?
Swap the ground beef for cooked lentils, black beans, or a plant-based meat alternative. The chili sauce is already vegetarian-friendly, so it’s an easy switch.
Craving heat?
Kick things up with a dash of hot sauce, chopped chipotle peppers in adobo, or even diced jalapeños mixed into the chili.
Watching your carbs?
Skip the tortilla and turn this into a burrito bowl by serving the chili and cheese over a bed of cauliflower rice or shredded lettuce. Or use a low-carb tortilla for a more traditional experience.
Making it kid-friendly?
Use a mild sauce, and don’t be shy with the cheese. Most kids will love the cheesy, beefy combo without the spice.
Expert tip: For an ultra-creamy filling, stir in a spoonful of cream cheese just before wrapping your burrito. It adds richness and helps everything stay together beautifully.
How to Store, Reheat, and Freeze Your Taco Bell Chili Cheese Burritos
These burritos aren’t just tasty — they’re also incredibly meal prep-friendly, making them perfect for busy nights or quick lunches.
To store leftovers:
Place any unwrapped or leftover burritos in an airtight container in the fridge. They’ll stay fresh for up to 3–4 days.
To reheat:
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Microwave: Wrap in a damp paper towel and microwave in 30-second bursts until heated through.
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Oven: Wrap in foil and bake at 350°F (175°C) for 15–20 minutes.
To freeze:
Let the burritos cool, then wrap each one first in parchment paper, then in aluminum foil. Place them in a freezer bag or airtight container. They’ll keep well for up to 2 months.
Freezer hack: Wrapping in parchment first prevents sogginess when reheating and keeps the tortilla from sticking to the foil.
To reheat from frozen:
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Microwave option: Unwrap the foil, keep the parchment, and microwave for 2–3 minutes.
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Oven option: Bake the foil-wrapped burrito at 375°F (190°C) for about 30–35 minutes, until hot in the center.
Whether you’re prepping for lunchboxes or storing game-day leftovers, these burritos are just as good the second time around.
Pro Tips for the Best Homemade Taco Bell Chili Cheese Burrito
Want to get that restaurant-level result at home? Here are some tried-and-true tips for burrito success:
Don’t overfill.
Too much filling leads to torn tortillas and messy wraps. Keep it centered and compact, especially if you’re wrapping to freeze.
Warm your tortillas.
Microwave them for a few seconds or warm them in a dry skillet. This makes them more flexible and much easier to roll without cracking.
Thicken your chili.
Let your chili simmer long enough to reduce excess liquid. A thicker chili sticks better to the cheese and doesn’t leak.
Melt the cheese into the filling.
Instead of just sprinkling cheese before wrapping, stir it directly into the hot chili. This gives the burrito that iconic Taco Bell-style gooey melt.
Bonus tip: Toast the finished burrito in a skillet or panini press for a crispy exterior — it adds another layer of flavor and texture.
These small steps make a big difference in getting that authentic, cheesy, fast-food burrito experience — right from your kitchen.
FAQs
What kind of cheese does Taco Bell use in the Chili Cheese Burrito?
Taco Bell uses a blend of cheddar and processed American-style cheese, which melts smoothly and gives that signature creamy texture. For your copycat version, use a combo of sharp cheddar and mild American slices for the most authentic result.
Is the Chili Cheese Burrito still available at Taco Bell?
Unfortunately, no — it’s been discontinued in most locations. A few regional Taco Bell franchises (like in some parts of the Midwest) still carry it, but for most fans, this burrito is now a nostalgic memory. That’s why a homemade version is a must!
Can I make this recipe vegetarian or vegan?
Absolutely. For vegetarians, swap the beef with lentils, textured vegetable protein, or plant-based crumbles. Vegan? Use dairy-free cheese (like shredded vegan cheddar) and check your enchilada sauce to ensure it’s animal-free.
How do I make this burrito taste just like Taco Bell’s?
The key lies in the seasoning blend and getting the chili-to-cheese consistency just right. Use a mild enchilada sauce, let the chili simmer until it’s thick but saucy, and mix the cheese in while hot so it melts into every bite.
Can I make the chili in advance?
Yes! In fact, it tastes even better the next day. Letting the flavors develop overnight brings a richness and depth that makes your burritos taste just like (or even better than) the original.
Copycat Taco Bell Chili Cheese Burrito
Equipment
- Large skillet or sauté pan
- Mixing spoon or spatula
- Cheese grater
- Measuring spoons
- Microwave or oven (for reheating)
- Optional: parchment paper + foil (for freezing)
Ingredients
- 1 lb ground beef 80/20
- 1 packet taco seasoning or 2 tbsp homemade mix
- 1/2 cup tomato sauce
- 1/2 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded American cheese
- 4 large flour tortillas burrito size
- Optional: jalapeños beans, sour cream
Instructions
- In a skillet over medium heat, cook ground beef until fully browned. Drain excess fat if needed.
- Stir in taco seasoning, tomato sauce, and enchilada sauce. Reduce heat and let simmer for 15–20 minutes, until thick.
- Remove from heat and stir in shredded cheddar and American cheese until melted and combined.
- Warm tortillas in the microwave or skillet.
- Spoon chili cheese mixture into the center of each tortilla and roll tightly into burritos.
- Optional: toast in a dry skillet for a crisp exterior.
- Serve immediately, or wrap and freeze for later.
Notes
- You can substitute the beef with plant-based crumbles or lentils for a vegetarian version.
- For spicier flavor, add chipotle peppers or your favorite hot sauce.
- Burritos can be individually wrapped in parchment and foil and frozen for up to 2 months.
- To reheat from frozen: microwave for 2–3 minutes or bake at 375°F for 30–35 minutes.
Nutrition
Final Thoughts & Serving Suggestions
These Copycat Taco Bell Chili Cheese Burritos are the ultimate comfort food — quick to make, customizable, and freezer-friendly. Serve them up with a side of nachos, a scoop of guacamole, or even a Baja Blast to complete the throwback experience.
Whether you’re whipping up a batch for family dinner, meal-prepping lunches, or hosting a 90s-themed party, these burritos bring the flavor and nostalgia in every bite.
One bite, and you’re back in the Taco Bell drive-thru — minus the long line.
Don’t forget to tag your burrito creations on Instagram and share the cheesy love!
