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Easy Chili Cheese Wrap

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A homemade take on Taco Bell's chili cheese favorite. Ground beef gets spiced up with chili, cumin, and more, blended with smooth beans, and wrapped in a tortilla packed with melted cheese. Grilled to a golden finish, they're warm, crispy, and oozing with flavor. Add a splash of hot sauce for an extra zing.
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alicia in the kitchen
Updated on Sun, 08 Jun 2025 12:23:00 GMT
Taco Bell Style Chili Cheese Wrap Pin it
Taco Bell Style Chili Cheese Wrap | tasteofsavor.com

Craving the classic Taco Bell chili cheese burrito? Try this easy homemade swap. You get rich chili sauce, gooey cheese, and tasty beef all rolled up. Fast to whip up, always satisfying.

INGREDIENTS

  • Flour Tortillas: Ten tortillas, 10-inch size, perfect for rolling everything inside.
  • Cheddar Cheese: Three cups, shredded, melt it through the filling for the best pull.
  • Tomato Paste: One small can, about six ounces or six tablespoons, gives a deep, tangy boost to the chili mix.
  • Refried Beans: One standard can, sixteen ounces, makes the whole filling silky and smooth.
  • Cornstarch: Two tablespoons, thickens the chili so it stays put.
  • Water: Two cups, keeps things juicy and helps the flavors blend.
  • Salt: One teaspoon, brings out all the savory notes.
  • Cayenne Pepper: One teaspoon, for that spicy edge.
  • Chili Powder: Three tablespoons, turns up the chili taste.
  • Yellow Onion: One medium, dice it up to sweeten the beef as it cooks.
  • Ground Beef: One pound, for that classic, hearty base.

INSTRUCTIONS

Step 8:
Finish up the rest by filling and wrapping the remaining tortillas. Want to jazz things up? Add your favorite toppings, like salsa or sour cream, before serving.
Step 7:
Lay out a tortilla, toss a handful of cheese in the middle, then spoon in a quarter to a half cup of the chili beef. Fold it up—sides first, then roll.
Step 6:
Soften the tortillas—either tear off some damp paper towels, wrap the stack, and microwave for about fifteen seconds, or heat them gently until warm.
Step 5:
Stir in shredded cheese. Let it melt through while you keep the mix on a low bubble, stirring so nothing burns, for about ten minutes.
Step 4:
Stir up cornstarch with a splash (about two tablespoons) of water until it’s lump-free. Pour it into the pan and let things cook until a bit thicker.
Step 3:
Scoop in refried beans and tomato paste. Mix well so you’ve got a smooth, thick blend with the beef and onions.
Step 2:
Once the beef’s no longer pink, drain out the grease, then shake in the chili powder, cayenne, and salt. Give it a good mix.
Step 1:
Start by heating your big skillet over medium-high. Throw in beef and diced onions together, stirring until the meat is browned.

Serving and Storage Tips

  • Enjoy them hot, loaded with toppings like salsa, guac, or sour cream—whatever you like best.
  • Any extras? Wrap each one in foil or cling plastic and pop them in the fridge for up to three days.
  • To warm them up, microwave for under a minute or bake at 350 degrees F for about ten minutes till everything’s hot.

Trusted Chef Advice

  • Gordon Ramsay says shredding your own cheddar amps up the creamy melt and fresh taste.
  • According to Rachael Ray, a squirt of hot sauce on top brings that extra pop.
  • Ina Garten swears by using quality tomato paste for richer flavor in your chili mix.

VARIATIONS

  • Swap beef for turkey or chicken if you want something lighter.
  • Throw in corn or black beans for extra bite and flavor.
  • Switch the cheese—try pepper jack or Monterey Jack for a spicy or creamy twist.

Chili Cheese Wrap

Make this Taco Bell-style wrap at home with seasoned beef, creamy cheese, and beans folded into a soft tortilla.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Alicia

Category: Sandwiches

Difficulty: Easy

Cuisine: Tex-Mex Fusion

Yield: 10 Servings (10 loaded burritos)

Dietary: ~

Ingredients

01 10 large flour tortillas, about 10 inches each.
02 3 cups of cheddar cheese, shredded.
03 1 medium onion, chopped finely.
04 16 ounces of refried beans.
05 2 tablespoons water for mixing cornstarch.
06 2 tablespoons cornstarch, loosely packed.
07 A teaspoon of cayenne for extra kick.
08 A teaspoon of salt to taste.
09 6 ounces of thick tomato paste.
10 1 pound of minced beef.
11 3 tablespoons chili powder for seasoning.
12 2 cups of water for cooking the filling.

Instructions

Step 01

In a heated skillet on medium, cook the ground meat with the onions, stirring until the meat turns brown.

Step 02

After draining off any grease, mix in the salt, cayenne, and chili powder, making sure everything is well blended.

Step 03

Combine the refried beans and tomato paste with the meat and stir until silky and nicely blended.

Step 04

Whisk the cornstarch with 2 tablespoons of water until there are no lumps, then stir it into the meat mixture and let it thicken.

Step 05

Add the shredded cheese into the skillet, stirring until it melts completely. Let it gently cook for 10 minutes, giving it a stir now and then.

Step 06

Wrap each tortilla in a damp kitchen towel and microwave for 15 seconds, or lightly spray with water and warm in a skillet.

Step 07

Lay a warm tortilla flat, sprinkle some cheese in the center, then add a scoop of the delicious beef mixture. Fold both ends inward and roll it up.

Step 08

Repeat with the remaining filling and tortillas. Serve with your favorite toppings like salsa or sour cream.

Notes

  1. You can swap in mild or spicy jalapeños or diced avocados for a personalized spin.
  2. Make it your own by tweaking spiciness—you can use less cayenne or add more chili seasoning.

Tools You'll Need

  • A big frying pan.
  • A microwave for warming tortillas.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products.
  • Includes gluten-containing items.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 18 g
  • Total Carbohydrate: 38 g
  • Protein: 20 g