Taco Bell Enchirito

Craving that nostalgic, saucy, beefy comfort food from Taco Bell? The Enchirito is a perfect blend of a burrito and enchilada—rolled tortillas filled with seasoned beef and beans, smothered in a bold red sauce, and topped with melty cheese. Though it’s no longer on the menu, this copycat recipe brings it back to life in the most delicious way possible—right in your kitchen!

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Why You’ll Love This Recipe
Better Than Takeout – All the flavor with none of the drive-thru wait.
Simple & Satisfying – Pantry staples and minimal prep for maximum taste.
Great for Meal Prep – Make a batch and enjoy for lunch or dinner throughout the week.
Saucy & Cheesy – The rich red sauce and gooey cheese are irresistible.
Freezer-Friendly – Perfect to make ahead and bake later.

Ingredients You’ll Need

For the Filling:

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 can (15 oz) refried beans

For the Red Enchilada Sauce:

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp ground cumin
• 2 cups low-sodium chicken broth (or vegetable broth for vegetarian version)
• Salt to taste

For Assembly:

• 6 medium flour tortillas
• 1½ cups shredded cheddar cheese
• ½ cup sliced black olives (optional)

For Garnish:

• ¼ cup diced onion
• 2 tbsp chopped fresh cilantro
• Sour cream or plain Greek yogurt (optional)

Tools You’ll Need

• Large skillet
• Saucepan
• Baking dish (9×13-inch)
• Spatula
• Whisk
• Foil

Step-by-Step Instructions

Step 1: Cook the Beef Mixture

1. In a large skillet over medium heat, cook the ground beef and diced onion until browned and fully cooked, about 6-8 minutes.
2. Drain excess grease if necessary.
3. Add garlic, chili powder, cumin, paprika, salt, and pepper. Stir well.
4. Reduce heat and stir in the refried beans. Cook for 2-3 minutes until the mixture is combined and warmed through. Remove from heat.

Step 2: Prepare the Red Sauce
5. In a saucepan, heat vegetable oil over medium heat.
6. Whisk in flour and cook for 1 minute to make a roux.
7. Add chili powder, garlic powder, onion powder, oregano, and cumin. Stir to coat.
8. Gradually whisk in chicken broth until smooth.
9. Bring to a simmer and cook for 5-7 minutes, stirring frequently, until slightly thickened. Add salt to taste.

Step 3: Assemble the Enchiritos
10. Preheat oven to 375°F.
11. Lightly warm the flour tortillas in the microwave or a skillet to make them pliable.
12. Place about ¼ cup of the beef and bean mixture into the center of each tortilla.
13. Roll up like a burrito (fold in the sides, then roll from the bottom up).
14. Place seam-side down in a greased 9×13-inch baking dish.

Step 4: Add Sauce & Cheese
15. Pour the red sauce evenly over the rolled tortillas, making sure they’re fully coated.
16. Sprinkle shredded cheese across the top.
17. Add sliced black olives if desired.

Step 5: Bake
18. Cover the baking dish with foil and bake for 15 minutes.
19. Remove foil and bake another 5-7 minutes until the cheese is melted and bubbly.
20. Let cool slightly before serving.

Step 6: Garnish & Serve
21. Sprinkle with diced onion and chopped cilantro.
22. Serve with a dollop of sour cream or yogurt and your favorite hot sauce on the side.

Tips for the Perfect Enchirito
Warm Tortillas First – This helps prevent tearing while rolling.
Generous Sauce – Be sure to fully cover the tortillas for a saucy, enchilada-style finish.
Let It Rest – Allow a few minutes to cool before serving so the enchiritos hold their shape.
Customize the Cheese – Mix cheddar with Monterey Jack or pepper jack for variety.
Double the Sauce – If you love extra saucy enchiritos, make a bit more red sauce.

Serving Suggestions
Mexican Rice – Perfect for soaking up the extra sauce.
Tortilla Chips & Salsa – Adds a crunchy contrast to the soft enchiritos.
Corn Salad – A sweet and spicy side with texture and freshness.
Horchata or Lime Agua Fresca – A refreshing beverage to complement the bold flavors.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Wrap individual enchiritos and freeze in freezer-safe bags for up to 2 months.

Reheating:
Oven: Bake at 350°F for 10-15 minutes until hot.
Microwave: Cover and heat on medium for 1-2 minutes per enchirito.
Add extra sauce or a sprinkle of cheese before reheating for best flavor.

Frequently Asked Questions

1. Is this exactly like Taco Bell’s Enchirito?
   It’s a very close copycat—rich beefy filling, signature red sauce, and cheesy top—just like the fan-favorite version.
2. Can I make this vegetarian?
   Yes! Replace beef with extra beans, lentils, or a mix of sautéed vegetables like bell peppers and mushrooms.
3. What if I want it spicier?
   Add cayenne to the beef mixture or a dash of hot sauce to the red sauce for extra heat.
4. What tortillas should I use?
   Flour tortillas are traditional for Enchiritos and roll up well. Medium size is ideal for baking.
5. Can I prep this ahead?
   Definitely. Assemble, cover, and refrigerate up to 24 hours in advance. Add sauce and bake when ready.

Final Thoughts
This homemade Taco Bell Enchirito is the ultimate comfort food—meaty, cheesy, saucy, and soul-satisfying. It brings back the beloved flavors of the original with the bonus of being fresher and even more delicious when made at home.

Whether you’re making dinner for the family or batch cooking for the week, this dish delivers flavor and nostalgia in every bite.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Tex-Mex

Nutritional Information (Per Serving):
Calories: 520 | Protein: 25g | Carbohydrates: 36g | Fat: 29g | Fiber: 5g | Sodium: 690mg

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