Taco Bell chili cheese burrito
1. Brown the beef in a pan, finely breaking up the meat.
2. 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 onion and stir. Chop the jalapeno slices very fine. Add them to the mixture. Heat the mixture to a boiling. Continue to stir about 3 minutes and remove from heat
3. Once the beef is cooked drain all of the fat out. Add half of the refried beans to the beef. Slowly add 2 1/2 cups of the tomato sauce mixture. Add half of the cheese, and cook over low heat for 10 minutes, stirring constantly. Let simmer for 30 minutes. Spoon some of the chili into each tortilla. Top with remainder of sauce and cheese to taste. Do not overfill. Enjoy!
You can use a food processor to chop the jalapenos, but don't puree. The best kind of jalapenos to use are those bottled for nachos or pizza.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1344g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 910 (49%)|
|Amt Per Serving||% DV|
|Total Fat 101.1g||135 %|
|Saturated Fat 56.5g||282 %|
|Monounsaturated Fat 32.5g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 315.2mg||97 %|
|Sodium 53049.6mg||1829 %|
|Potassium 3788.4mg||100 %|
|Total Carbohydrate 110.2g||32 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 94g|
|Protein 131.1g||187 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1876
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