Taco Bell Enchirito

Here’s a recipe inspired by the beloved Enchirito from Taco Bell — a delicious cross between an enchilada and a burrito, packed with seasoned beef, beans, onions, red sauce, and melted cheese.

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🧾 Ingredients

(Makes 4 servings)

• 4 large flour tortillas

• 1 lb (450 g) ground beef

• 1 can (15 oz / 425 g) refried beans or pinto beans, warmed

• 1 medium onion, finely diced

• 1 cup (100 g) shredded cheddar cheese (plus extra for topping)

• 2 cups (480 ml) red enchilada sauce (store‑bought or homemade)

• 1 tbsp taco seasoning or your blend of chili powder, cumin, garlic powder, onion powder, salt & pepper

• 1 tbsp oil for cooking

• Optional toppings: chopped olives, sour cream, green onions, cilantro

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👩‍🍳 Instructions

1. Preheat oven to 375 °F (190 °C). Grease a baking dish.

2. Cook the beef & onions:

   • In a skillet, heat oil over medium.

   • Add diced onion and sauté until tender (≈ 3–4 min).

   • Add ground beef and taco seasoning; cook until beef is browned and cooked through. Drain excess fat if needed.

   • Stir in warmed beans until well combined.

3. Assemble the enchiritos:

   • Lay each flour tortilla flat.

   • Spoon about ½ cup of the beef‑bean mixture onto the center of each tortilla.

   • Sprinkle a little cheddar cheese on top of the filling.

   • Roll up the tortilla around the filling, seam side down, and place in the prepared baking dish.

4. Add the sauce & cheese:

   • Pour the red enchilada sauce evenly over the rolled tortillas so they’re well covered.

   • Sprinkle remaining cheddar (and any extra cheese you like) over the top.

   • (Optionally add some chopped olives on top for authenticity — old Enchiritos apparently used black‑olive slices)

5. Bake:

   • Bake in the preheated oven for about 15‑20 minutes, or until the sauce is bubbly and the cheese is melted and just starting to brown.

6. Serve:

   • Let rest 2‑3 minutes. Serve hot with optional toppings like sour cream, green onions, and cilantro.

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🌟 Tips & Variations

• For a spicier version, use hot enchilada sauce or add chopped jalapeños.

• If you want to mimic a more “authentic” classic version: use a corn tortilla instead of flour and add pinto beans + diced onions inside.

• To make it vegetarian, skip the beef and use seasoned mushrooms or extra beans.

• Want extra richness? Stir a little cream cheese or sour cream into the beef‑bean mixture.

• Serve with a side of rice and lettuce for a fuller Tex‑Mex feel.

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Would you like a homemade red enchilada sauce recipe to make this even more from scratch?