Skip to Content

Chili Cheese Burrito

Sharing is caring!

Chili Cheese Burrito

I really shouldn’t have to do an intro for the Chili Cheese Burrito as we all should know it quite well.

However I will because, let’s face it, it’s AMAZING.

So I started with the idea of that chain place – Baco Tell, and decided to use ingredients I know and trust and to bulk it up.

The problem with the chain places Chili Cheese Burrito, is that you need several to feel like it’s made a dent in your hunger.

It’s a pretty limp burrito that tastes good but doesn’t stop your hunger without downing several.

Not with this bulked up version. 

This tasty Chili Cheese Burrito contains all the yumminess of ground beef and chili sauce and of course the cheese, but it also adds in yummy rice, making this a Chili Cheese Burrito with oomph.


Chili Cheese Burrito


The best part is, {ok let’s face it, there are several best parts}, that this one can feed a hungry group of teenagers in 35 minutes. 

YES please! 

This Chili Cheese Burrito mix is great reheated the next day, smells fantastic and tastes Ah-Mazing! 

I am really quite obsessed with it. 

Between you and me, I may have eaten 3/4 of the entire pot of Chili Cheese Burrito mix (over the course of several days) by myself. 

The only reason I didn’t eat it all, is because this website demands that I produce more than 1 recipe a month for you. 

If that weren’t the case, I would have finished it off. 

If you love the flavors of chili cheese, then you’ll want to make this. 

Easy, delicious and reheats well! 

Plus you can freeze the leftovers for another day! 

Yum, Yum, Yum!


Yield: 12 Burritos

Chili Cheese Burrito

Chili Cheese Burrito
Cook Time 35 minutes
Total Time 35 minutes


  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 3 Tablespoons chili powder
  • 1 teaspoon salt
  • 2 cups water
  • 1 cup Jasmine rice
  • 1 (16 ounce) can re-fried beans
  • 1 (6 ounce) can tomato paste
  • 2 Tablespoons cornstarch (optional)
  • 2 cups sharp cheddar cheese
  • 12 large flour tortillas, warmed in oven or microwave.


In a large pot or dutch oven, cook ground beef, onions, chili powder and salt. Cook until ground beef is cooked through and onion is translucent.
Add water and rice to pot. Mix well and bring to a boil. Put lid on pot and lower heat to low. Cook for 20 minutes.
Once rice is cooked through, add re-fried beans and tomato paste. Stir to combine. If mixture is soupy then mix 2 Tablespoons of cornstarch with 1Tablespoon of water in a small bowl. Mix well and add it to rice mixture. If rice is NOT soupy, skip this step.
Add 1 1/2 cups of cheese to rice mixture and mix well.
Scoop 1/2 cup of mixture into each tortilla and roll up like a burrito.
Serve immediately.

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jerry Hatfield

Friday 22nd of February 2019

can you use instant to the burrito instead of jasmine


Tuesday 5th of March 2019

Jerry you can, however you'll want to skip the rice step. If you use instant rice, cook it as directed and then add the cooked rice (with no water) to your ground beef mixture. Then skip straight to the refried bean step! Thanks for your question!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe