Here’s a copycat recipe for the discontinued Taco Bell Enchirito, a fan-favorite that combined an enchilada and burrito into one cheesy, saucy, meaty creation. This homemade version brings it back with simple ingredients.
🌯 Taco Bell Enchirito (Copycat Recipe)
🔸 Ingredients
For the Meat Filling:
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1 lb ground beef (80/20)
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1/2 small onion, finely diced
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp chili powder
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1/2 tsp cumin
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 cup water
For the Red Sauce:
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1 (8 oz) can tomato sauce
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1 cup water
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1 tbsp chili powder
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1/2 tsp onion powder
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1/2 tsp garlic powder
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1/2 tsp paprika
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1/2 tsp ground cumin
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1/2 tsp sugar
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1/2 tsp salt
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1 tbsp all-purpose flour (for thickening)
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1 tbsp vegetable oil
Other Ingredients:
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6 small flour tortillas (6–8 inch)
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1 (15 oz) can refried beans
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1 1/2 cups shredded cheddar cheese (or a cheddar/Monterey Jack blend)
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Sliced black olives (optional, traditional topping)
🔹 Instructions
1. Prepare the Beef Filling
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In a skillet over medium heat, cook ground beef and onions until browned.
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Drain excess fat.
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Add spices and 1/4 cup water. Simmer for 5 minutes until thickened. Set aside.
2. Make the Red Sauce
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In a small saucepan, heat oil over medium heat.
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Stir in flour and cook for 1 minute to make a light roux.
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Slowly whisk in water and tomato sauce.
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Add all spices and stir well.
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Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened.
3. Assemble the Enchiritos
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Preheat oven to 375°F (190°C).
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Warm tortillas and refried beans separately.
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On each tortilla:
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Spread a layer of refried beans
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Add a generous spoonful of seasoned beef
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Roll up burrito-style and place seam side down in a baking dish
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4. Top and Bake
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Spoon red sauce over the rolled tortillas
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Sprinkle shredded cheese generously over the top
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Add sliced black olives if desired
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Bake for 15–20 minutes, until cheese is melted and bubbly
