How to Make a Taco Bell Enchirito at Home
A nostalgic Tex-Mex favorite combining the elements of a burrito and an enchilada. This dish features a soft tortilla filled with seasoned beef and refried beans, topped with a zesty red sauce, melted cheese, and optional olives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: Tex-Mex
Ingredients
Scale
- For the Beef Filling:
- 1 1/3 lbs ground chuck
- 1 1/2 tbsp masa harina
- 4 1/2 tsp chili powder
- 1/2 tsp each: onion powder, garlic powder, seasoning salt, paprika
- 1/4 tsp ground cumin, garlic salt, sugar
- 1 tsp dried minced onion
- 1/2 tsp beef bouillon powder
- For the Sauce:
- 8 oz tomato sauce
- 1/3 cup water
- 1/4 tsp chili powder
- 1 1/2 tsp cumin, minced onion
- 1 tbsp white vinegar
- 1/2 tsp each: garlic powder, garlic salt, paprika
- 1/4 tsp sugar, cayenne pepper
- For Assembly:
- 4 tortillas
- 1 cup refried beans (heated)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped white onions
- Sliced black olives (optional)
Instructions
- Prepare the Beef:
- Mix masa harina, spices, and bouillon powder.
- Cook ground beef, drain, and combine with the spice mixture and water. Simmer for 20 minutes.
- Make the Sauce:
- Combine sauce ingredients in a pan and simmer for 5–7 minutes. Adjust seasoning to taste.
- Assemble the Enchirito:
- Warm tortillas, layer refried beans, beef filling, and roll tightly.
- Top with sauce, shredded cheese, and optional toppings.
- Heat and Serve:
- Microwave for 1–2 minutes until cheese melts. Serve hot.
Notes
- Use gluten-free tortillas for a gluten-free option.
- Adjust spice levels to preference.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g