Description
This homemade Taco Bell Enchirito copycat recipe recreates the nostalgic fast-food favorite with seasoned ground beef, creamy refried beans, soft flour tortillas, rich red enchilada sauce, and plenty of melted cheese. It’s a comforting, family-friendly meal that’s easy to make and perfect for satisfying cravings.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1/2 cup water
- 1 can (16 ounces) refried beans
- 1 can (15 ounces) red enchilada sauce
- 1 can (8 ounces) tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 medium flour tortillas (8-inch size)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sliced black olives (optional)
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, add olive oil and diced onion. Sauté for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
- Stir in taco seasoning and 1/2 cup water. Simmer for 3–4 minutes until thickened.
- Warm the refried beans in a saucepan over low heat until smooth and spreadable.
- In a bowl, combine enchilada sauce, tomato sauce, chili powder, cumin, paprika, salt, and black pepper. Simmer for 5 minutes.
- Spread about 2 tablespoons of warm refried beans down the center of each tortilla. Top with about 1/3 cup of seasoned beef.
- Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce mixture evenly over the rolled tortillas.
- Sprinkle cheddar and Monterey Jack cheese evenly over the top. Add sliced black olives if desired.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Notes
- Ground turkey or chicken can be substituted for a lighter option.
- Warm tortillas slightly before filling to prevent cracking.
- For extra spice, add diced jalapeños or cayenne pepper to the beef mixture.
- You can assemble the enchiritos up to 24 hours in advance and refrigerate before baking.
- Leftovers reheat well in both the microwave and oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchirito
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
