Enchirito Recipe

This is a straightforward homemade version of Taco Bell Enchirito — soft tortillas rolled with beef, beans, and melty cheese under warm enchilada sauce. It’s easy to make, doesn’t need weird ingredients, and comes together fast enough for a weeknight.

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Quick Summary

• Prep time: 10 mins
• Cook time: 40 mins
• Flavor: beefy, saucy, cheesy
• Great for: casual dinner, leftovers, late cravings

Why I Like This Recipe

Wasn’t planning a whole dinner, but had beef and beans and didn’t feel like tacos again. Threw this together and it actually hit. Super warm and filling. I’ve made it twice since — pretty much no effort, and everyone’s full.

Ingredients

• 1 lb ground beef (85% lean)
• 1 packet Taco Bell seasoning mix
• 1 ½ cups enchilada red sauce (La Victoria or whatever works)
• 4 large flour tortillas
• 8 oz refried beans
• 1 cup shredded cheddar cheese
• ¼ cup chopped white onion
• Sliced black olives (optional)

How To Make Enchirito

1. Brown the beef: Cook it down in a pan, crumble it up, drain the fat.
2. Add flavor: Toss in the taco seasoning + 1 cup water. Let it simmer till it’s thick — about 20 mins.
3. Heat your beans + sauce: Warm both in separate small pans. Nothing fancy.
4. Set your oven: 350°F and grease up a baking dish (9×9 works).
5. Build the rolls: Spread beans on a tortilla, add beef, onions. Roll it up, seam side down. Do all four.
6. Layer and bake: Pour sauce over the top, sprinkle cheese, cover with foil. Bake for 15 mins.
7. Serve: Top with black olives if you want that old-school look.

Tips for Success

• Don’t skip warming the tortillas — they roll way easier.
• Let the beef simmer long enough to soak up the seasoning.
• Use foil in the oven or the sauce dries out.
• You can add extra cheese inside if you’re into that.

Storage and Reheating

• Fridge: Store covered up to 3 days. Still good next day.
• Microwave: About 1–2 mins depending on your portion size.
• Oven: 300°F for 10 mins. Better if you want it melty again.

Frequently Asked Questions

• Q: Can I use corn tortillas?
  A: You can, but they might crack when you roll them.
• Q: Is this spicy?
  A: Not really. Depends on your enchilada sauce.
• Q: Can I add more stuff inside?
  A: Yeah. Rice, jalapeños, sour cream — whatever sounds good.
• Q: Can I make these ahead?
  A: Yep. Assemble, cover, keep in the fridge. Bake when ready.
• Q: What if I don’t have taco seasoning?
  A: Use chili powder, cumin, onion powder, salt — mix to taste.

Common Mistakes and How to Dodge Them

• Beef too wet. If you don’t simmer it long enough, the water won’t cook off. It’ll sog the tortillas.
• Skipping the foil. The sauce dries and the cheese gets crusty. Not great.
• Tortillas tearing. Warm them first. Even 15 secs in the microwave helps.
• Overstuffing. Harder to roll, more likely to fall apart.
• Cold sauce. If you don’t heat it first, the whole dish takes longer and stays lukewarm in spots.

Nutrition Facts (Per Serving)

• Calories: 511 kcal
• Total Fat: 24.5g
• Saturated Fat: 11.6g
• Cholesterol: 101mg
• Sodium: 1065mg
• Potassium: 493mg
• Total Carbohydrate: 35.7g
• Dietary Fiber: 4.2g
• Sugars: 1.8g
• Protein: 35.1g