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Hearty chili, melty cheese, soft tortilla — the hangover burrito that holds you together.

Chili Cheese Burritos

Servings: 4 large burritos

Preparation: 10m

Cooking: 40m

Skill Level: 4/10

Ingredients:

  • 500 g ground beef
  • 1 onion, diced; 2 garlic cloves, minced
  • 1 can (400 g) crushed tomato
  • 1 can (400 g) kidney or pinto beans (optional)
  • 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, salt & pepper to taste
  • 150 ml beef stock

Cheesy Sauce

  • 200 g processed cheese + 50 ml milk, melt gently to make a pourable cheese sauce to drizzle inside/over burrito.

Assembly

  • 4 large flour tortillas (12 in)
  • 2 cups shredded cheddar (or Velveeta-style nacho cheese)
  • ½ cup diced onion & jalapeños optional
  • Sour cream for serving

Cooking Steps:

Sauté onion + garlic, brown beef. Add spices, cook 1 min. Add tomatoes + stock + beans, simmer 25–30 min until thick and saucy. Adjust salt/sweet.

Warm tortillas. Build: tortilla → a big scoop of chili → shredded cheese (cheese under chili helps melt) → optional onions/jalapeños → fold and roll tightly.

Optional grill: place seam-side down on hot pan for 1–2 min to seal, making a warm melty exterior.

Rating

Le Chef Tip

Not a Chef but... Just call him Chef, please!

Make chili a day ahead — flavors improve.

  • Tony Toast
  • September 30, 2025
  • 8:20 pm
  • 0 comments
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