This homemade Enchirito replicates Taco Bell's classic: seasoned ground beef, refried beans, diced onions, and melted cheddar cheese wrapped in a soft flour tortilla and topped with warm enchilada sauce. It's a fast weeknight meal that tastes like the original.
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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.
Meanwhile, heat enchilada sauce in a saucepan over medium heat.
Warm refried beans in the microwave. Warm tortillas in the microwave.
Spread refried beans into the middle of each tortilla.
Sprinkle diced onion over the beans.
Spoon seasoned beef over the onion and refried beans.
Fold burrito style and top with warm enchilada sauce.
Sprinkle with shredded cheddar cheese.
Store assembled, sauced Enchiritos (before cheese) in an airtight container in the refrigerator for up to 3 days; reheat covered at 350°F for 15–20 minutes, add cheese, and broil until melted.
Yes. Assemble them through step 7 (before adding cheese), cover with foil, and refrigerate up to 24 hours. Reheat covered in a 350°F oven for 15–20 minutes, then add cheese and broil until melted.
An Enchirito is a burrito topped with enchilada sauce and cheese, then warmed. A traditional burrito is typically eaten without sauce. This recipe wraps burrito-style but finishes like an enchilada.
Yes. The recipe notes you can substitute 2 tablespoons of homemade taco seasoning mix for the 1-ounce packet.
Warm them in the microwave before filling—they become pliable. Don't overstuff; use the amounts in the recipe. Fold gently and tightly.
Yes. Double all ingredients and increase the beef simmering time to 12–15 minutes to ensure even cooking. Use a larger saucepan for the enchilada sauce.
