Recreate the iconic **Taco Bell Enchirito** at home with this ultimate copycat recipe! Experience the nostalgic flavors of seasoned ground beef, hearty refried beans, and diced onions, all lovingly wrapped in a soft flour tortilla, smothered in tangy red enchilada sauce, and topped with a generous layer of melted cheddar cheese. This recipe brings back a beloved classic that fans have missed since its discontinuation, allowing you to enjoy this unique enchilada-burrito hybrid whenever a craving strikes.
Why This Recipe Works: The Enchirito Revival
The Enchirito, a legendary item from the Taco Bell menu, held a special place in the hearts of fast-food aficionados. First introduced in the 1970s, this savory creation quickly became a fan favorite, celebrated for its unique fusion of an enchilada and a burrito. Sadly, like many beloved menu items, it faced discontinuation multiple times, most recently in 2013, leaving a void for those who cherished its distinctive taste. While it has made brief, limited-time returns, the uncertainty of its availability often leaves fans disappointed.
This copycat recipe ensures that the Enchirito lives on permanently in your kitchen. It’s not just about replicating a flavor; it’s about reclaiming a piece of culinary nostalgia and making it accessible anytime. What makes this homemade version truly special is its simplicity and adaptability. You don’t need a professional kitchen or exotic ingredients to whip up these delicious enchiladas. By taking control of the ingredients, you can customize the spice levels, cheese blends, and overall freshness, often surpassing the original fast-food experience. Moreover, preparing your own Enchiritos is often more cost-effective than frequenting a drive-thru, especially when feeding a family. This recipe works because it’s a tribute to a classic, made better and easier for the home cook.
Ingredients You Will Need for Your Homemade Enchirito
Crafting the perfect Enchirito requires a selection of fresh, high-quality ingredients that capture the essence of Taco Bell’s original. Below is a detailed list of what you’ll need to assemble these irresistible Mexican-inspired delights. While a printable version with precise measurements and instructions is available at the end of this post, this overview will help you gather your components and understand the roles they play in building flavor.
Ingredient Info and Substitution Suggestions for Enchirito Success
Understanding each ingredient and its potential substitutes is key to customizing your Enchirito to your preference and ensuring a delicious outcome every time. Here’s a breakdown:
FLOUR TORTILLAS – Large, soft flour tortillas are the foundation of your Enchirito. They need to be pliable enough to wrap without tearing. Warming them briefly in the microwave for 15-20 seconds or gently in a dry skillet over medium heat can make a significant difference. If your tortillas are stored at room temperature in the pantry, they might already be soft enough, allowing you to skip this step. Choose “burrito size” tortillas for ample filling capacity.
GROUND BEEF – We recommend using lean ground beef, ideally 80-90% lean. This minimizes the amount of fat you’ll need to drain after browning, resulting in a less greasy and more flavorful filling. For those looking for alternatives, ground chicken or ground turkey are excellent choices that can be seasoned similarly to achieve a comparable savory profile. You could even explore plant-based ground meat substitutes for a vegetarian version.
ENCHILADA SAUCE – The red sauce is the heart of the Enchirito’s signature tang. While quality canned red enchilada sauce works wonderfully for convenience, making your own homemade enchilada sauce allows for a richer, deeper flavor profile. Many recipes for red enchilada sauce are simple to prepare and offer a freshness that store-bought options can’t always match. The key is a vibrant, slightly spicy red sauce that complements the other ingredients.
TACO SEASONING – This seasoning is crucial for infusing the ground beef with authentic Mexican-inspired flavors. Using a homemade taco seasoning mix allows you to control the spice and salt levels, catering to your family’s tastes. If time is a factor, a standard 1-ounce envelope of store-bought taco seasoning mix, especially Taco Bell’s original taco seasoning mix (now widely available), is a convenient and reliable substitute that will bring you closer to that classic taste.
REFRIED BEANS – Creamy refried beans add essential heartiness and a smooth texture to the Enchirito. Canned refried beans are quick and easy to use; simply warm them in the microwave or a saucepan for better spreadability. For a healthier alternative, you can make your own refried beans from scratch using pinto beans, or opt for black beans for a different flavor and texture.
DICED ONION – Finely diced white or yellow onion adds a fresh, zesty crunch and aromatic bite that brightens the rich flavors of the beef and beans. For a milder flavor, you can soak the diced onions in cold water for 10 minutes before draining, or use green onions for a subtle onion flavor.
CHEDDAR CHEESE – Plenty of freshly shredded cheddar cheese is essential for that gooey, melty topping. While pre-shredded cheese is convenient, shredding your own block of cheese often melts smoother and has a better flavor. You can also experiment with a blend of cheeses, such as Monterey Jack or a Mexican blend, to add depth and complexity to the cheesy crust.
How to Make a Taco Bell Enchirito Copycat: Step-by-Step Guide
Bringing this beloved Taco Bell classic to life in your kitchen is a surprisingly straightforward process. Follow these detailed steps to assemble your own delicious enchiritos, guaranteed to satisfy those nostalgic cravings. Each step is designed for clarity and includes helpful tips for the best results.
- Prepare the Seasoned Ground Beef: Begin by browning one pound of lean ground beef in a large skillet over medium-high heat. Break up the beef with a spoon as it cooks until it’s evenly browned and no pink remains. Once cooked, carefully drain any excess grease from the skillet to ensure your filling isn’t overly oily. Return the beef to the skillet, then stir in one ounce of taco seasoning mix (or two tablespoons of your homemade blend) and 1/4 cup of water. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. This simmering period allows the flavors of the taco seasoning to thoroughly meld with the beef, creating a rich and aromatic filling.
- Heat the Enchilada Sauce: While the beef simmers, pour your fifteen-ounce can of enchilada sauce (or your homemade sauce) into a small saucepan. Heat it over medium heat, stirring occasionally, until it is warm and gently bubbling. Keep it warm until ready to use, as a warm sauce will coat the enchiritos more evenly and contribute to a melty cheese topping.
- Prepare the Beans and Tortillas: Warm the refried beans in the microwave until they are easily spreadable, usually about 1-2 minutes, stirring halfway through. In a separate step, warm your extra-large flour tortillas in the microwave for 15-20 seconds each, or gently heat them in a dry skillet. This makes the tortillas more pliable and prevents them from tearing when you fold them.
- Spread the Refried Beans: Lay each warm flour tortilla flat on a clean surface or plate. Spoon a generous amount of warmed refried beans into the middle of each tortilla, spreading it evenly across the center in a rectangular shape, leaving space on the sides for folding. The beans provide a creamy base and satisfying texture.
- Add Diced Onion: Sprinkle a portion of the finely diced small onion evenly over the layer of refried beans on each tortilla. The onion adds a fresh, sharp counterpoint to the richness of the other fillings.
- Spoon in Seasoned Beef: Generously spoon the prepared seasoned ground beef mixture over the diced onion and refried beans. Ensure an even distribution of the beef for a balanced bite in every Enchirito.
- Fold and Sauce: Carefully fold the tortilla burrito-style. First, fold in the two opposite sides over the filling, then roll it tightly from one end to the other, creating a compact burrito. Place the folded enchiritos seam-side down in a baking dish. Spoon the warm enchilada sauce generously over each rolled Enchirito, ensuring they are fully coated.
- Top with Cheese and Bake (Optional, but recommended for melty goodness): Sprinkle one and a half cups of shredded cheddar cheese evenly over the sauced enchiritos. For extra melty cheese, you can bake them uncovered in a preheated 350°F (175°C) oven for 15-20 minutes, or until the cheese is bubbly and golden brown. Alternatively, for a quicker preparation, you can simply microwave them until the cheese is melted and warm throughout.
Frequently Asked Questions & Expert Tips for Your Enchirito
The precise reasons for Taco Bell discontinuing the Enchirito, and many other fan-favorites like the Caramel Apple Empanadas, are often a mystery to consumers. It’s generally assumed that fast-food chains like Taco Bell regularly refresh their menus to introduce new items, streamline operations, and keep offerings exciting. This strategy sometimes means letting go of older, perhaps less popular or more labor-intensive, items to make way for innovations or limited-time promotions, like the “smothered burritos” that appeared around the time of the Enchirito’s last disappearance.
The Enchirito is a ingenious fusion, a delicious hybrid of two classic Mexican-inspired dishes: the enchilada and the burrito. Imagine a hearty burrito, generously filled with seasoned ground beef and creamy refried beans, then rolled up. Instead of being eaten as a handheld burrito, it’s laid flat, smothered in a tangy red enchilada sauce, and blanketed with a generous layer of shredded cheddar cheese, much like a traditional enchilada. It offers the satisfying substance of a burrito with the saucy, cheesy indulgence of an enchilada.
Absolutely! Adding sliced black olives is not only a fantastic idea for extra flavor but also a nod to the Enchirito’s original roots. When it was first introduced in the 1970s, Taco Bell’s Enchirito was indeed topped with a scattering of sliced black olives. Feel free to add them on top of the melted cheese, or even incorporate them into the filling before rolling, for an authentic vintage touch.
Yes, Enchiritos are quite freezer-friendly, making them excellent for meal prepping. For best results, we recommend freezing the filled burritos *without* the sauce and cheese. Allow the seasoned beef and bean filling to cool completely before assembling and rolling the tortillas. Once rolled, wrap each Enchirito individually first in plastic wrap, then in a layer of aluminum foil to prevent freezer burn. Flash freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. When you’re ready to enjoy, unwrap them, place in a baking dish, and bake at 350°F (175°C) for 30-35 minutes. Then, add the enchilada sauce and cheese, and return to the oven for another 10-15 minutes until bubbly and heated through.
To reheat leftover Enchiritos and maintain their delicious texture, place them in an oven-safe baking dish. Cover the dish loosely with aluminum foil to prevent drying out. Heat in an oven preheated to 350°F (175°C) for approximately 15-20 minutes, or until warmed through to the center and the cheese is re-melted and gooey. Microwaving is an option for quicker reheating, but it may result in a softer tortilla and less crispy edges.
For the most balanced flavor and texture, opt for lean ground beef (80-90% lean). This ensures you get rich beefy flavor without excessive grease. If you prefer, ground chicken or turkey can be seasoned just as effectively and offer a lighter alternative. For a vegetarian twist, consider using seasoned plant-based ground meat or a hearty mixture of lentils and mushrooms.
While a good quality canned enchilada sauce works well, making your own homemade enchilada sauce elevates this recipe significantly. It allows for fresher, more vibrant flavors. Similarly, a homemade taco seasoning blend offers superior control over spices and salt. However, if convenience is key, store-bought Taco Bell taco seasoning is a perfect shortcut to authentic flavor.
Never skip warming your tortillas! Whether briefly in the microwave or a dry skillet, warm tortillas become significantly more pliable. This prevents them from cracking or tearing as you roll your Enchiritos, ensuring they hold their shape beautifully and prevent filling leakage.
Serving Suggestions for Your Perfect Enchirito
You’ve successfully recreated the best copycat Taco Bell Enchirito! Now it’s time to serve these warm, saucy, and cheesy delights. The beauty of the Enchirito lies in its comforting simplicity, but a few thoughtful additions can elevate the entire meal. Serve them immediately from the oven or microwave while the cheese is still wonderfully melty and the sauce is hot. For an extra touch of freshness and flavor, consider garnishing your Enchirito with a dollop of cool sour cream or a sprinkle of finely sliced green onions. Other fantastic topping options include fresh cilantro, a spoonful of pico de gallo, or a dash of your favorite hot sauce for an added kick. Pair your Enchirito with classic Mexican sides like fluffy Spanish rice, an extra serving of refried beans, or a crisp side salad to complete your satisfying and nostalgic meal.
More Related Recipes to Satisfy Your Cravings
If you loved bringing the Enchirito back to life, you might enjoy exploring other beloved Mexican-inspired dishes and Taco Bell copycats:
- Hearty Chicken Enchilada Casserole
- Authentic Copycat Taco Bell Crunchwrap Supreme
- Classic Shredded Chicken and Green Chile Enchiladas
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Taco Bell Enchirito Copycat
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound lean ground beef
- 1 ounce envelope taco seasoning mix or 2 Tablespoons of my homemade taco seasoning mix
- ¼ cup water
- 15 ounce can enchilada sauce or my homemade enchilada sauce
- 15 ounce can refried beans
- 6 extra large flour tortillas burrito size
- 1 small onion diced
- 1 ½ cups shredded cheddar cheese
Things You’ll Need
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Large skillet
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Saucepan
Before You Begin
- Our instructions state to warm the tortillas in the microwave. This is just to get them pliable enough to fold without tearing. If you store your tortillas in the pantry as opposed to the refrigerator, you may skip this step.
- This is basically a quick microwave and stovetop type meal. Alternatively, you can place burritos in a 13×9 baking pan, top with enchilada sauce and cheese and bake uncovered for 15-20 minutes in a 350 F oven, or until cheese is melted.
Instructions
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Brown the ground beef and drain. Add taco seasoning and 1/4 cup of water. Bring to a boil then turn down to low and simmer 10 minutes.1 pound lean ground beef, 1 ounce envelope taco seasoning mix
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Meanwhile, heat enchilada sauce in a saucepan over medium heat.15 ounce can enchilada sauce
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Warm refried beans in the microwave. Warm tortillas in the microwave.15 ounce can refried beans, 6 extra large flour tortillas
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Spread refried beans into the middle of each tortilla.
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Sprinkle diced onion over the beans.1 small onion
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Spoon seasoned beef over the onion and refried beans.
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Fold burrito style and top with warm enchilada sauce.
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Sprinkle with shredded cheddar cheese.1 1/2 cups shredded cheddar cheese
Expert Tips & FAQs
- Lean ground beef, such as 80-90% lean, is ideal here so you don’t have to drain as much off. Ground chicken or turkey can be used instead of ground beef if desired.
- Because I always have it prepped ahead, I use my homemade taco seasoning mix. But you can easily substitute with Taco Bell’s original taco seasoning mix.
- I prefer to use homemade enchilada sauce, but any canned red enchilada sauce will do. Afterall, that’s essentially all Taco Bell’s red sauce was.
Nutrition
Calories: 400cal |
Carbohydrates: 33g |
Protein: 29g |
Fat: 16g |
Saturated Fat: 8g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g |
Trans Fat: 0.3g |
Cholesterol: 75mg |
Sodium: 1860mg |
Potassium: 338mg |
Fiber: 6g |
Sugar: 9g |
Vitamin A: 1258IU |
Vitamin C: 4mg |
Calcium: 277mg |
Iron: 4mg
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.