Taco Bell Enchirito

The legendary Taco Bell Enchirito is back—right in your own kitchen! This fan-favorite mashup of an enchilada and a burrito is filled with savory beef, hearty beans, and onions, then smothered in a rich red sauce and melted cheese. It’s comforting, delicious, and surprisingly easy to make at home.

Perfect for weeknights, parties, or anytime you want a nostalgic Tex-Mex dish with loads of flavor.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Copycat Classic – Recreate the discontinued Taco Bell favorite in your kitchen.
Easy to Make – Simple ingredients and no fancy tools required.
Family Friendly – Mild, cheesy, and perfect for all ages.
Make-Ahead Friendly – Assemble ahead and bake when ready.
Totally Comforting – A saucy, cheesy, meaty Tex-Mex treat.

Ingredients You’ll Need

For the Filling:

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

For the Red Sauce:

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp ground cumin
• 2 cups low-sodium chicken broth or vegetable broth
• Salt to taste

For Assembly:

• 6 medium flour tortillas
• 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
• ½ cup sliced black olives (optional)

For Garnish (Optional):

• Diced onions
• Sour cream or plain Greek yogurt
• Fresh chopped cilantro

Tools You’ll Need

• Large skillet
• Medium saucepan
• 9×13-inch baking dish
• Spatula
• Whisk

Step-by-Step Instructions

Step 1: Cook the Ground Beef Filling

1. In a large skillet over medium heat, cook the ground beef and chopped onion until the meat is browned and onions are soft, about 6-8 minutes.
2. Drain excess grease if needed.
3. Add garlic and all seasonings (chili powder, cumin, onion powder, garlic powder, paprika, salt, black pepper). Stir to combine.
4. Reduce heat and stir in the refried beans. Mix until fully blended and warmed through. Set aside.

Step 2: Make the Red Sauce
5. In a medium saucepan, heat vegetable oil over medium heat.
6. Whisk in flour to form a roux and cook for 1 minute, stirring constantly.
7. Add chili powder, garlic powder, onion powder, and cumin. Stir to coat.
8. Slowly pour in the broth while whisking continuously to prevent lumps.
9. Bring to a simmer and cook for 5-7 minutes, stirring frequently, until the sauce thickens slightly.
10. Season with salt to taste. Remove from heat.

Step 3: Assemble the Enchiritos
11. Preheat oven to 375°F.
12. Warm the flour tortillas slightly (in the microwave or a dry skillet) to make them easier to roll.
13. Spoon 2-3 tablespoons of the beef and bean mixture into the center of each tortilla.
14. Roll up each tortilla like a burrito—fold the sides in and then roll from one end to the other.
15. Place seam-side down in a 9×13-inch baking dish.

Step 4: Add Sauce & Cheese
16. Pour the red sauce generously over all the rolled tortillas, covering them completely.
17. Sprinkle shredded cheese evenly over the top.
18. Add sliced black olives if using.

Step 5: Bake to Perfection
19. Cover the baking dish with foil and bake for 15 minutes.
20. Remove foil and bake for an additional 5-10 minutes until the cheese is bubbly and melted.
21. Let it cool slightly before serving.

Step 6: Garnish & Serve
22. Top with optional diced onions, chopped cilantro, or a dollop of sour cream.
23. Serve warm with a side of rice or chips and salsa.

Tips for the Perfect Enchirito
Warm Your Tortillas – It makes rolling easier and prevents cracking.
Use Enough Sauce – The enchirito is meant to be saucy and cheesy, so be generous.
Don’t Overfill – Keep fillings balanced so they stay intact while baking.
Make It Mild or Spicy – Adjust chili powder in the sauce to your preferred heat level.
Customize the Filling – Add corn, bell peppers, or even cooked rice for extra texture.

Serving Suggestions
Mexican Rice – A perfect side to soak up that extra sauce.
Tortilla Chips & Guac – Crunchy and fresh to balance the soft Enchirito.
Fresh Garden Salad – A crisp contrast to the rich, cheesy dish.
Fruit Agua Fresca – Refreshing and light to sip with your meal.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap individual portions tightly and freeze for up to 2 months.

Reheating:
Oven: Bake at 350°F for 15-20 minutes until hot.
Microwave: Cover and reheat on medium power for 1-2 minutes per enchirito.

Frequently Asked Questions

1. Is this really like Taco Bell’s Enchirito?
   Yes! This copycat recipe captures the beefy, saucy, cheesy flavors fans love—plus, it’s even better homemade.
2. Can I make it vegetarian?
   Absolutely! Just skip the beef and double the refried beans or add sautéed vegetables like zucchini, bell peppers, or mushrooms.
3. What if I don’t have refried beans?
   You can mash canned pinto beans with some seasoning and olive oil as a quick alternative.
4. Can I make it gluten-free?
   Yes, just use gluten-free tortillas and ensure your broth and seasonings are certified gluten-free.
5. Can I make it ahead?
   Definitely. Assemble the enchiritos a day in advance, cover tightly, and refrigerate until ready to bake.

Final Thoughts
The Taco Bell Enchirito is the kind of comfort food that hits all the right notes—cheesy, beefy, saucy, and nostalgic. Whether you’re making it for a crowd or just to satisfy a craving, this homemade version is sure to impress.

It’s easy, satisfying, and even better than the drive-thru original. Give it a try and let the flavors bring back all the good memories.

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: 510 | Protein: 24g | Carbohydrates: 35g | Fat: 28g | Fiber: 5g | Sodium: 720mg

Print