Copycat Taco Bell Chili Cheese Burrito

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the drained kidney beans, chili seasoning mix, and water. Bring to a simmer and cook for about 10 minutes until thickened.

While the chili is simmering, warm the tortillas in a separate skillet or microwave until pliable.

Once the chili is ready, spoon a generous amount onto the center of each tortilla.

Top with shredded cheddar cheese, a dollop of sour cream, and jalapeños if using.

Fold in the sides of the tortilla and roll it up tightly to enclose the filling.

Serve immediately, or if desired, place burritos seam side down in a pan and bake at 350°F (175°C) for 10 minutes until heated through.