Taco Bell Enchirito

Here’s a copycat Taco Bell Enchirito recipe — that nostalgic combo of a soft tortilla filled with beef, beans, and onions, rolled and smothered in a rich red sauce and melty cheese. Taco Bell discontinued the Enchirito officially, but you can recreate it at home with this spot-on version.

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🌮 Taco Bell Enchirito (Copycat Recipe)

Ingredients:

For the filling:

• 1 lb ground beef

• 1 packet Taco Bell-style taco seasoning (or make your own)

• 1/2 cup water

• 1/2 cup finely diced white onion

• 1 can (16 oz) refried beans (or homemade)

For the red enchilada sauce:

• 2 tbsp vegetable oil

• 2 tbsp all-purpose flour

• 2 tbsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground cumin

• 1/4 tsp cayenne pepper (optional, for heat)

• 1/2 tsp salt

• 2 cups chicken broth or water + bouillon

Assembly:

• 6–8 small flour tortillas (6- or 8-inch)

• 1 to 1½ cups shredded cheddar or a cheddar-jack blend

• Sliced black olives (optional, traditional garnish)

• Extra diced onions (optional, for topping)

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Instructions:

1. Make the beef filling:

1. In a skillet, brown the ground beef over medium heat. Drain excess fat.

2. Add taco seasoning and water. Simmer for 5–7 minutes until thickened.

3. Stir in the diced onions and cook for 1 more minute. Set aside.

2. Warm the refried beans:

• Heat the refried beans on low with a splash of water or milk to loosen them slightly for spreading.

3. Make the red enchilada sauce:

1. In a saucepan, heat oil over medium heat.

2. Stir in flour and cook for 1 minute to form a roux.

3. Whisk in chili powder, cumin, garlic powder, onion powder, salt, and cayenne.

4. Slowly whisk in broth, bring to a boil, then reduce to a simmer.

5. Simmer for 5–10 minutes until thickened.

4. Assemble the Enchiritos:

1. Preheat oven to 375°F (190°C).

2. Spread refried beans down the center of each tortilla.

3. Add seasoned beef and a sprinkle of cheese.

4. Roll up burrito-style (ends open or tucked).

5. Place seam-side down in a baking dish.

5. Smother and bake:

1. Pour enchilada sauce generously over the top of each.

2. Sprinkle with more shredded cheese and optional olives/onions.

3. Bake uncovered for 15–20 minutes until cheese is melted and bubbly.

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Serve with:

• Mexican rice

• Chips & salsa

• A dollop of sour cream or hot sauce

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Would you like a printable version or a simplified version using canned sauce and pre-cooked meat?