Go Back
–+ servings
Chili Cheese Burrito

Irresistibly Cheesy Chili Cheese Burrito: Easy Comfort Food

This Chili Cheese Burrito is an easy and comforting meal that satisfies cravings with seasoned chili and melty cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 burritos
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 pound Ground Beef Substitute with plant-based crumbles for a vegetarian version.
  • 1 medium Yellow Onion Can be substituted with shallots for a milder taste.
  • 2 cloves Garlic Use garlic powder if fresh is unavailable.
  • 1 medium Green Bell Pepper Substitute with red or yellow bell peppers for sweetness.
  • 1 can Kidney Beans Can be replaced with black beans for different flavor.
  • 1 can Pinto Beans Substitute with navy beans if preferred.
  • 1 can Tomato Sauce Use crushed tomatoes for a chunkier texture.
  • 1 can Diced Tomatoes with Green Chiles Use plain diced tomatoes for less heat.
  • 1 cup Beef Broth Use vegetable broth for a vegetarian version.
  • 1 tablespoon Chili Powder Experiment with different blends for varied heat.
  • 1 teaspoon Cumin Omit if not available.
  • 1 teaspoon Smoked Paprika Can replace with regular paprika.
  • ½ teaspoon Cayenne Pepper Adjust to taste or omit for milder flavor.
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning if desired.
  • ¼ teaspoon Ground Cinnamon Optional for added warmth.
  • to taste none Salt and Black Pepper Essential for seasoning to taste.
  • 2 tablespoons Vegetable Oil Substitute with any cooking oil of choice.
For the Burrito
  • 4 large Flour Tortillas Substitute with corn tortillas for a gluten-free option.
  • 2 cups Shredded Cheddar Cheese Mix with Monterey Jack for extra flavor.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1 pound of ground beef, breaking it into small pieces. Cook until browned, about 5-7 minutes. Drain excess grease.
  2. Add 1 chopped yellow onion and 1 diced green bell pepper. Sauté for 5-7 minutes until tender and translucent.
  3. Stir in 2 cloves of minced garlic, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Cook for 1 minute until fragrant.
  4. Pour in 1 can of tomato sauce, 1 can of diced tomatoes with green chiles, and 1 can each of drained kidney and pinto beans. Stir in 1 cup of beef broth.
  5. Bring to a gentle simmer, cover with a lid, and cook on low for 1-2 hours, stirring occasionally.
  6. Taste the chili and adjust seasoning with salt, black pepper, and optional cayenne pepper.
  7. Warm flour tortillas in a skillet over low heat or in the microwave for about 30 seconds.
  8. Spoon a generous amount of chili mix on each tortilla and sprinkle a handful of shredded cheddar cheese.
  9. Fold in the sides of the tortilla and roll tightly from the bottom up.
  10. Serve immediately with sour cream, guacamole, or salsa.

Nutrition

Serving: 1burritoCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Give your chili extra time to simmer for enhanced flavors. Avoid overfilling tortillas and mix different cheeses for depth.

Tried this recipe?

Let us know how it was!