Chili Cheese Burrito

The perfect addition to game day - or a weeknight dinner! These Chili Cheese Burritos are full of a quick and easy homemade beefy chili filling, topped with plenty of Cheddar cheese and fresh chopped onions!

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My family has been enjoying these Chili Cheese Burritos for almost 2 years now! I found the original recipe on Blog Chef and have changed it slightly for our family.

Back in high school and shortly thereafter, I used to work at Taco Bell. We rarely eat there these days, but back in the day, Taco Bell was my jam. I loved their food! Over the years, their menu has changed sooo much. Do any of y'all remember the "Chilito" being on their menu?! It was a chili cheese burrito. It was rumored that they took it off the menu because of what chilito means in Spanish! 😲 Although I cannot confirm this, it never stopped the rumors! You can decide for yourself!

Nowadays, if I want a chili cheese burrito, I can easily make them at home! Personally, we love sharing them on game day - and everyone loves them! This is a mildly-seasoned chili with beef and beans. If you like it hotter, you can easily adjust the cayenne pepper or jalapeños to your liking. I hope you enjoy the recipe as much as we do!

Chili Cheese Burrito

by Jamie @ Love Bakes Good Cakes

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 6-8 servings

Ingredients

1 lb. lean ground beef
¼ cup finely chopped onion
1 can (6 oz.) tomato paste
2 tsp. distilled white vinegar
¼ cup chili powder
2 tsp. salt
1 tsp. garlic powder
½ tsp. cayenne pepper
2 tbsp. jarred jalapeño slices, minced
2¼ cups water
1 can (16 oz.) refried beans
1 tbsp. cornstarch
¼ cup cold water
2 cups (8 oz.) Cheddar cheese, shredded
8 large burrito-sized tortillas, warmed

Additional ingredients for serving:

Finely chopped onion, cheddar cheese

Instructions

1. In a large skillet over medium-high heat, brown and crumble the ground beef with the onion until the beef is no longer pink.

2. To the skillet, add the tomato paste, vinegar, chili powder, salt, garlic powder, cayenne pepper, jalapeño, and 2¼ cups water. Bring to a boil over medium-high heat and cook until the liquid is reduced by half, about 8-10 minutes. Carefully stir in the refried beans and continue to cook, stirring frequently, for 4 minutes.

3. In a small bowl, add the cornstarch with ¼ cup of cold water and mix well. Immediately pour into the skillet with the beef mixture and stir until the mixture becomes thick.

4. Remove the skillet from the heat and immediately stir in the 2 cups of cheese.

5. To serve: Spoon ¾-1 cup of the chili mixture onto the middle of each tortilla. Top with additional onion and cheese, if desired. Roll up tortilla burrito-style and serve immediately.

Recipe slightly adapted from Blog Chef

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With the football season coming to a close, it’s time to start thinking about Big Game parties and inevitably, the recipes you will make and bring to yours! In preparation, I’ve teamed up with my football blogger friends in one final collaboration to bring you some brilliant Big Game recipe ideas. We’ve made appetizers, entrees, desserts and even drinks. Prepare to be inspired, and be sure to check out their links below!