Homemade Taco Bell Enchirito Recipe

Name: Homemade Taco Bell Enchirito Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 Pound Ground Beef; 1 Oz Taco Seasoning Packet; 1.5 Cups Cheddar Cheese, hand shredded; 16 Oz Refried Beans; 1 Cup Enchilada Sauce; 5-6 Flour Tortillas

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The Taco Bell Enchirito is a baked flour tortilla dish filled with taco-seasoned ground beef, refried beans, and cheddar cheese, topped with enchilada sauce. It's a satisfying copycat recipe that comes together in under 30 minutes with just 6 key ingredients.

More like this:🌍Mexican 🏷️Copycat enchirito 🏷️Enchirito recipe 🏷️Taco bell copycat recipe Taco bell recipe

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Total

45 min

Servings

Recipe Source

View original recipe

From Aldentediva

Ingredients

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1 Pound Ground Beef
1 Oz Taco Seasoning Packet
1.5 Cups Cheddar Cheese, hand shredded
16 Oz Refried Beans
1 Cup Enchilada Sauce
5-6 Flour Tortillas

6 Ingredients

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Instructions

1
Pre heat the oven to 375°
2
Make the ground beef according to the directions on the back of a taco seasoning packet. Keep it warm once its done.
3
Ad about 2-3 tbs of refried beans in the center of each each tortilla. With the back of a spoon, spread in all across the middle
4
Now distribute the taco meat evenly between each enchirito covering the refried beans.
5
Top with the shredded cheese. Also distribute that evenly but make sure to set half a cup aside for later.
6
Then roll the enchirito up and place them seam side down in a baking dish thats been sprayed with cooking spray. Pour over the enchilada sauce an top with remaining cheese.
7
Place it into the center rack of the oven for about 20 minute or until the enchilada sauce is bubbly. Serve and enjoy!

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Tips & Notes

Pro tips

Spread refried beans thinly across the tortilla center using the back of a spoon to ensure even distribution and easier rolling.
Reserve half a cup of shredded cheese before assembling to top the baking dish—this creates a better melted cheese layer than if all cheese goes inside.
Roll tortillas seam-side down and place them snugly in the baking dish to prevent unrolling during baking.
Use hand-shredded cheese rather than pre-shredded for better melting and a creamier final texture.

Substitutions

Refried beans → Black beans (drain excess liquid first)
Cheddar cheese → Monterey Jack or Mexican blend cheese
Enchilada sauce → Salsa (use red or green, same quantity)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat covered in a 350° oven for 10–15 minutes until warmed through.

Equipment

baking dish · cooking spray

Common Questions

Can I make Enchiritos ahead of time?

Yes. Assemble the enchiritos in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5 minutes to the bake time if cooking from cold.

How do I know when the Enchirito is done baking?

Bake for about 20 minutes at 375° until the enchilada sauce is bubbly and the cheese on top is melted and lightly golden.

Can I substitute the tortillas?

Corn tortillas can replace flour tortillas, though they're more fragile when rolling. Warm them first to prevent cracking.

What if I don't have a taco seasoning packet?

Make your own with 2 tablespoons chili powder, 1.5 teaspoons cumin, 1 teaspoon paprika, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt mixed into the cooked ground beef.