Chili and Cheese Burritos wrap classic chili flavors into a filling meal with a comforting creamy and cheesy finish, great for busy nights.
Beef chili and cheesy burritos are both tasty, and filling meals, and with this easy Dinner Recipe the two meals are combined. Try my California Burrito and Korean Beef Burrito for more creative ways to make this popular dish.
Why You’ll Love This Burrito?
- Seasoned beef chili, melted cheddar, and French fries make these burritos extra hearty, with plenty of flavor and texture in every bite.
- Browning the finished burritos in a skillet gives a nice toasted exterior while warming up everything inside.
Sabrina’s Chili and Cheese Burrito Recipe
This Chili Cheese Burrito recipe is the perfect comfort food dinner that’s ideal for busy weeknights. Not only is it quick and easy to make, but hearty mixture is all wrapped up neatly in flour tortillas. Balance this recipe with some Mexican Corn Salad, and Avocado Salsa for the perfect meal. And to keep your burritos from getting soggy, read my Chef’s Note below before you start assembling.
Recipe Card
Ingredients
- 1 pound ground beef
- 1 yellow onion , diced (divided)
- 1/2 cup celery , diced
- 1/2 cup green bell peppers , diced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 1 cup tomato sauce
- 4 extra large flour tortillas
- 2 cups shredded cheddar
- 2 cups french fries , cooked
- 1/2 cup cilantro , chopped
- 1 cup sour cream
- sour cream and additional chopped onions for serving , optional
Instructions
- Add the ground beef, half the onion, celery, and bell peppers to the pot, and brown well.
- Drain the fat.
- Add the chili powder, cumin, cayenne pepper, garlic powder, onion powder salt, and pepper, stirring well.
- Add the brown sugar and tomato sauce, and bring to a simmer, cooking until most of the liquid has evaporated.
- Heat the tortillas for 10-15 seconds until warm.
- Spread ¼ cup cheddar on the center tortilla, then top with ¾ cup chili, ½ cup french fries, cilantro, raw yellow onions, sour cream, and additional ¼ cup cheddar cheese.
- Fold in the sides then roll closed.
- Spray a skillet with vegetable oil spray.
- Heat on medium-high heat and brown the seam side down for 2 minutes, then turn and brown the opposite side.
Nutrition
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Chef’s Note
Let the chili cook until most of the excess liquid has evaporated before assembling your burritos. A thicker chili is much easier to roll, and helps keep the tortillas from getting soggy or leaking while you brown them. Toasting the tortillas also helps them stay firm and keeps the burritos together.
Table of contents
Can this be made ahead of time?
You can prepare the chili filling up to 3-4 days in advance, and store it in an airtight container in the refrigerator. When ready to serve, reheat the chili and cook the French fries. Finally, assemble with remaining toppings and brown in the skillet.
How to Store
- Serve: Don’t leave at room temperature for more than 2 hours.
- Store: Carefully wrapped in foil, you can store in the fridge for up to 4 days.
- Freeze: You can also wrap and freeze for easy meal prep. They will keep well for 3 months.
Variations
- Extra ingredients: Try adding in extra veggies or beans. It would taste great with black, white, or kidney beans. You could also add veggies like corn kernels, chopped carrots, or diced tomatoes.
- Healthier Option: If you want to make a healthier comfort food dish, reduce the amount of cheese and sour cream, and exchange the regular ground beef for lean ground beef or ground turkey. Or use whole wheat or gluten-free tortillas.
- Cheese: Instead of cheddar cheese, you could try Pepper Jack, mozzarella, provolone, Colby Jack, or a Mexican cheese blend.
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