Here’s a copycat Taco Bell Enchirito recipe that recreates the beloved discontinued menu item — a savory mix of beef, beans, cheese, red sauce, and onions wrapped in a soft tortilla, then baked until melty and delicious!
🌮 Taco Bell Enchirito Recipe
🕒 Total Time: 35 minutes
Servings: 6 enchiritos
🧄 Ingredients:
For the Beef Filling:
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1 lb ground beef
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp chili powder
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1/2 tsp cumin
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Salt and pepper to taste
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2–3 tbsp water (for moisture)
Other Components:
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6 small flour tortillas (soft taco size)
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1 can (16 oz) refried beans
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1 small white onion, finely diced
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2 cups shredded cheddar cheese (or a cheddar blend)
Red Enchilada Sauce:
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2 tbsp oil
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2 tbsp all-purpose flour
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2 tbsp chili powder
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp cumin
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1/4 tsp oregano
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2 cups chicken or vegetable broth
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Salt to taste
🔥 Directions:
1. Make the Red Sauce:
In a saucepan, heat oil over medium heat. Stir in flour and cook for 1 minute. Add chili powder, garlic powder, onion powder, cumin, and oregano. Gradually whisk in broth. Simmer 8–10 minutes, stirring until slightly thickened. Season with salt.
2. Cook the Beef:
In a skillet over medium heat, cook the ground beef until browned. Drain excess grease. Add spices and water. Simmer until well combined and moist but not soupy.
3. Assemble Enchiritos:
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Preheat oven to 350°F (175°C).
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Warm tortillas slightly to make them pliable.
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Spread a spoonful of refried beans in the center of each tortilla.
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Add a layer of seasoned beef and some diced onion.
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Roll up burrito-style and place seam-side down in a baking dish.
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Spoon red sauce over each enchirito and sprinkle with shredded cheese.
4. Bake:
Cover loosely with foil and bake for 15–20 minutes, or until heated through and cheese is melted.
🧅 Optional Toppings:
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Sliced black olives
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Sour cream
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Jalapeños
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Extra diced onions
