A Taco Bell Chili Cheese Burrito is a fan favorite! Filled with taco seasoned beef, melty cheese, refried beans, all wrapped in a warm flour tortilla! A THROW BACK RECIPE If you’re a fan of Taco Bell, you’ve likely remember an old favorite: the Taco Bell Chili Cheese Burrito. This was one of my personal favorites. It was so simple but so good. Honestly, it’s not the easiest thing to photograph. It’s pretty ugly – ha! but the taste is anything but. Plus, it comes together in only 20 minutes so this makes for a quick weeknight meal. And since it’s no longer on the menu, it’s nice to be able to recreate it at home. This just might be even better than the original! FREQUENTLY ASKED QUESTIONS:  What can I serve with this? I have a great 3 ingredient Mexican Rice recipe that would be absolutely delicious with this. Or just pick up your favorite store bought Mexican or Spanish rice to heat up. What other cheeses could I use? Instead of cheddar cheese, you can try whatever shredded cheese you have on hand. Mozzarella cheese, Tex Mex cheese blend, or any other shredded cheese that you enjoy would work well in these. What else can I add to these burritos? Keeping it simple and classic is what the Taco Bell Chili Cheese Burrito is all about, but you can jazz it up. Try adding some sour cream, diced tomatoes, or lettuce to change things up. Can I use corn tortillas? Of course. It’s not going to be a Taco Bell version but you can certainly do that. You do need to warm up corn tortillas so they don’t tear as you wrap them. How do I store leftover burritos? This recipe is best served hot and gooey. You can reheat these for up to 3 days. You can freeze the burritos with each burrito wrapped in parchment paper and placed in an air-tight container.  INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) ground beef – I used 93% lean beef diced yellow onion – I think you gotta have the onion to keep with the original flavor but obviously if you don’t enjoy onions, just leave it out. tomato paste  refried beans – just buy your favorite store bought version. I mean you can certainly make Homemade Refried Beans but for the sake of easiness, I used canned refried beans. water tomato sauce packet taco seasoning – you can grab a packet, or make Homemade Taco Seasoning shredded cheddar cheese flour tortillas – I used 8-inch tortillas HOW TO MAKE TACO BELL CHILI CHEESE BURRITOS: In a large skillet add the beef and onion over medium heat. Cook and crumble for 7-9 minutes or until the meat is no longer pink.  Add the tomato paste to the skillet. Stir for 1 minute.  To the skillet add the beans, water, tomato sauce, and taco seasoning. Stir until combined and thicker.  To the skillet add 1 cup of the shredded cheese. Mix until fully combined and thick.  You can add an ⅛ of cup of water at a time if you need to thin out the beef and bean mixture more. Scoop 3/4 cup of the beef and bean mixture onto a shell. Top the meat mixture evenly with the remainder of the cheese. Fold the tortillas. I like to fold in the bottom so the mixture doesn’t squeeze out while eating. CRAVING MORE RECIPES?  Smothered Beef Burritos Taco Bell Mexican Pizza Taco Spaghetti Taco Rice Taco Braid Taco Pizza Doritos Taco Casserole Taco Potatoes Print Taco Bell Chili Cheese Burrito Warm flour tortillas with a chili cheese and beef mixture. Course Dinner, Main Course, SnackCuisine American Prep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutes Servings 10 Calories 375kcal Author Brandie @ The Country Cook Ingredients1 pound ground beef (I used 93% lean)½ cup finely diced yellow onion⅓ cup tomato paste1 (16 ounce) can refried beans1 cup water⅓ cup tomato sauce1 ounce packet taco seasoning3 cups shredded cheddar cheese (divided use)8 (10-inch) flour tortillas InstructionsIn a large skillet add 1 pound ground beef and 1/2 cup finely diced yellow onion over medium heat. Cook and crumble for 7-9 minutes or until the meat is no longer pink. Add ⅓ cup tomato paste to the skillet. Stir for 1 minute. To the skillet add 1 (16 ounce) can refried beans, 1 cup water, ⅓ cup tomato sauce and 1 ounce packet taco seasoning. Stir until combined and thicker. To the skillet add 1 cup of shredded cheddar cheese. Mix until fully combined and thick. Optional: You can add an ⅛ of cup of water at a time if you need to thin out the beef and bean mixture more.Warm up 8 (10-inch) flour tortillas in the microwave. Put the tortillas on a microwave-safe plate, cover with a slightly damp paper towel, and microwave in 30-second intervals until warmed through. Keep them covered with the paper towel as you prepare the burritos. Scoop 3/4 cup of the beef and bean mixture onto a flour tortilla.Top the meat mixture evenly with the remainder 2 cups of cheddar cheese. Fold the tortillas. I like to fold in the bottom so the mixture doesn’t squeeze out while eating. And enjoy! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 375kcal | Carbohydrates: 22g | Protein: 20g | Fat: 23g | Sodium: 1027mg | Fiber: 4g | Sugar: 4g