Taco Bell Enchirito – recipesshubb

Taco Bell Enchirito Copycat Recipe

If you’ve ever craved a warm, cheesy, saucy Tex-Mex treat, the Taco Bell Enchirito is a nostalgic classic you’ll love to make at home. Originally introduced in the 1970s, this fan-favorite menu item combined a soft flour tortilla filled with seasoned beef, beans, onions, and a rich red enchilada sauce, all topped with melty cheddar cheese. Though Taco Bell discontinued it in 2013, you can recreate it easily with this homemade recipe that captures every bit of that iconic flavor.

Ingredients (Makes 6–8 Enchiritos)

For the Filling:

500 g (1 lb) ground beef
1 small onion, finely diced
1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
60–80 ml (¼ cup) beef broth or water (optional, for juicier filling)
400 g (1 can) refried beans

For Assembly:

6–8 large flour tortillas (burrito size)
600–800 ml red enchilada sauce (or a Taco Bell-style red sauce)
240–300 g shredded sharp cheddar cheese

Optional Toppings:

Sliced black olives
Sour cream
Fresh cilantro
Diced tomatoes
Jalapeños or hot sauce

Note: You can swap the beef for ground turkey or chicken for a lighter version, or add sautéed bell peppers for extra flavor.

Step 1: Prepare the Beef

Heat a large skillet over medium heat.
Add the ground beef and diced onion. Cook, stirring occasionally, until the meat is browned and the onions are soft, about 5–7 minutes.
Drain any excess fat from the skillet.
Stir in the taco seasoning and beef broth (if using), and simmer for 2–3 minutes until the mixture is fragrant and well combined. Turn off the heat and set aside.

Tip: Browning the beef properly adds depth of flavor. Avoid overcooking so it doesn’t dry out once baked.

Step 2: Warm the Beans and Tortillas

Heat the refried beans in a small saucepan or microwave until smooth and spreadable.
Wrap the flour tortillas in a damp paper towel and microwave for 30–45 seconds to soften. This makes rolling easier and prevents cracking.

Step 3: Assemble the Enchiritos

Lay a softened tortilla flat on a clean surface.
Spread about 2–3 tablespoons of refried beans down the center of the tortilla.
Add 3–4 tablespoons of the seasoned beef on top of the beans.
Roll the tortilla burrito-style, folding in the sides so the filling stays inside. Place seam-side down in a baking dish.
Repeat with the remaining tortillas and filling.

Pro Tip: For neat and uniform enchirito rolls, avoid overfilling the tortillas.

Step 4: Add Sauce and Cheese

Pour the red enchilada sauce evenly over all the rolled enchiritos so they’re well coated.
Sprinkle a generous amount of shredded cheddar cheese over the top.

Tip: For the authentic Enchirito taste, don’t skimp on the cheese—it melts and blends perfectly with the red sauce for that signature Tex-Mex gooeyness.

Step 5: Bake the Enchiritos

Preheat your oven to 180°C (350°F).
Bake the assembled enchiritos for 15–20 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove from the oven and let rest for 2–3 minutes before serving.

Optional: Garnish with sliced black olives, fresh cilantro, or diced tomatoes for extra color and flavor.

Serving Suggestions

Serve the enchiritos warm, straight from the baking dish.
Pair with tortilla chips or a fresh green salad for a complete Tex-Mex meal.
Offer sour cream, hot sauce, or guacamole on the side for dipping.
Leftovers can be reheated gently in the microwave or oven—though they’re best enjoyed fresh.

Tips for the Perfect Homemade Enchirito

Cheese Choice: Use freshly shredded cheddar or a Mexican cheese blend for better melting. Pre-shredded cheese may contain anti-caking agents that affect smoothness.
Taco Seasoning: If you make your own, mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and a pinch of cayenne. Homemade seasoning adds more authentic flavor than store-bought.
Prevent Sogginess: Slightly toast the tortillas or warm them before rolling so they hold the filling better.
Make Ahead: You can assemble enchiritos without sauce and cheese, freeze them individually, then bake when needed.

Variations

Vegetarian Enchirito: Replace beef with sautéed mushrooms, bell peppers, and black beans.
Spicy Enchirito: Add diced jalapeños or a few dashes of hot sauce to the filling.
Cheesy Delight: Mix shredded mozzarella with cheddar for a gooier, stretchier cheese topping.
Mini Enchiritos: Use smaller tortillas for appetizer-sized portions—great for parties.

Fun Facts About the Enchirito

The Enchirito was one of Taco Bell’s most nostalgic menu items, blending burrito and enchilada concepts.
Fans loved it for the combination of beans, seasoned beef, melty cheese, and tangy red sauce.
Though discontinued in 2013, it continues to inspire copycat recipes like this one. Making it at home allows for customization in size, filling, and toppings.

Storage

Room Temperature: Best enjoyed immediately; the texture changes if left out too long.
Refrigerator: Store in an airtight container for 2–3 days. Reheat in the oven or microwave.
Freezing: Assemble without sauce or cheese, wrap individually, and freeze up to 2 months. Add sauce and cheese before baking.

Why Make Enchiritos at Home?

Homemade enchiritos let you control ingredients, spice level, and portion size while recreating the nostalgic Taco Bell experience. They’re fun to assemble, customizable for dietary preferences, and perfect for a cozy family dinner or casual party.