Ingredients
1 lb Ground beef
1 medium Yellow onion, diced
3 tbsp Chili powder
1 tsp Ground cumin
1/2 tsp Garlic powder
1 can (8 oz) Tomato sauce
1/4 cup Water
2 cups Shredded mild cheddar or “Mexican blend” cheese
6-8 Large flour tortillas
Instructions
Brown the Beef: In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is fully browned. Drain off any excess grease.
Season: Stir in the chili powder, cumin, and garlic powder. Cook for about 1 minute until fragrant.
Simmer: Add the tomato sauce and water. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the mixture thickens into a “chili” consistency.
The “Secret” Step: For that authentic, gooey texture, stir about half of the shredded cheese directly into the beef mixture until melted and creamy.
Assemble: Lay out a flour tortilla. Place a generous scoop of the chili beef in the center and top with more fresh shredded cheese.
Roll and Heat: Fold the sides in and roll the burrito tight. Optional but recommended: Wrap the burritos in foil and let them sit for 2 minutes, or microwave for 20 seconds, to ensure the cheese is perfectly melted and the tortilla is soft.
Pro Tips for the Best Results
The Beef Texture: If you want it exactly like the restaurant version, use a potato masher while browning the beef to get a very fine, small crumble.
Steamed Tortillas: Heat your tortillas in a damp paper towel in the microwave for 15 seconds before rolling to prevent them from cracking.
