Requested by Aaron this week: recreate a Taco Bell Chili Cheese Burrito at home. From what I hear, not all Taco Bells have these on the menu anymore (sometimes called Chilito), but in Ohio, they are still available. If you've ever had one, this recipe comes very close to the real thing, but made a little bit healthier. I made a few modifications from the original, as noted below. Use just 1/2 the can of refried beans to make it more like the orignal. Use the whole can if you're like me and would let the other half go to waste in the refrigerator if you didn't use it now. I added just 1/4 tsp of the cayenne because I didn't want too much heat. 1/4 tsp was perfect for us, but adjust to your tastes. I used store-bought tortillas. Someday I will make my own.
Source: Adapted from CDKitchen
- 1/2 - 1 can fat free refried beans
- 1 pound extra lean ground beef
- 16 oz. shredded cheddar cheese
- 1 can (6 ounce size) tomato paste
- 2 1/2 cups water
- 1/4 teaspoon cayenne pepper (or more to taste)
- 2 1/2 tablespoon chili powder
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 2 teaspoons distilled white vinegar
- 1 tablespoon minced dried onions
- fresh burrito tortilla shells
Brown the ground beef in a pan, finely breaking up the meat with a fork.
Combine the tomato paste with the water in a saucepan over medium heat. Stir until smooth. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried onion and stir. Heat the mixture to boiling. Continue to stir about 3 minutes and remove from heat.
Once the beef is cooked drain all of the fat out. Add half of the refried beans to the beef. Slowly add the tomato sauce mixture. Add half of the cheese, and cook over low heat for 10 minutes, stirring constantly. Warm the tortillas. Spoon 3/4 cup of the chili into each tortilla, add cheese as desired and wrap up the tortilla.