Taco Bell Enchirito

Why You’ll Love This Recipe

I enjoy how this recipe captures the iconic flavor of the original Enchirito while allowing me to control the ingredients. The seasoned beef is rich and savory, and the sauce adds just the right amount of tang and spice.

I also appreciate that it’s hearty and comforting. The layers of beans, beef, sauce, and cheese create a filling meal that works perfectly for lunch or dinner. It’s a fun way for me to bring a restaurant favorite straight to my own kitchen.

Ingredients

For the Beef Filling:

1⅓ pounds ground chuck
1½ tablespoons masa harina
4½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon seasoning salt
½ teaspoon paprika
¼ teaspoon ground cumin
½ teaspoon garlic salt
¼ teaspoon sugar
1 teaspoon dried minced onion
½ teaspoon beef bouillon powder
¾ to 1 cup water

For the Sauce:

8 ounces tomato sauce
⅓ cup water
¼ teaspoon chili powder
1½ teaspoons cumin
1½ teaspoons minced onion
1 tablespoon white vinegar
½ teaspoon garlic powder
½ teaspoon garlic salt
¼ teaspoon paprika
¼ teaspoon sugar
¼ teaspoon cayenne pepper

For Assembly:

4 tortillas, warmed
1 cup refried beans, heated
1 cup shredded cheddar cheese
¼ cup chopped white onions
Sliced black olives (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preparing the taco-style seasoning. In a small bowl, I combine the masa harina, chili powder, onion powder, garlic powder, seasoning salt, paprika, cumin, garlic salt, sugar, dried minced onion, and beef bouillon powder. I set it aside.

Next, I brown the ground chuck in a skillet over medium heat, breaking it apart as it cooks. Once fully browned, I drain any excess fat.

I return the beef to the skillet and stir in the seasoning mixture along with ¾ to 1 cup of water. I let it simmer uncovered over medium-low heat for about 20 minutes, stirring occasionally, until most of the liquid has evaporated but the meat remains moist.

For the sauce, I combine the tomato sauce, water, chili powder, cumin, minced onion, white vinegar, garlic powder, garlic salt, paprika, sugar, and cayenne pepper in a small saucepan. I bring it to a gentle simmer over low heat and cook for 15–20 minutes, stirring occasionally. Then I remove it from the heat and let it cool slightly.

I preheat my oven to 350°F (175°C) and lightly grease a baking dish.

To assemble, I warm the tortillas until soft and pliable. I spread about ¼ cup of refried beans down the center of each tortilla and top it with a portion of the seasoned beef. I roll each tortilla tightly and place it seam-side down in the prepared baking dish.

I generously spoon the prepared sauce over the rolled tortillas. Then I sprinkle shredded cheddar cheese on top, along with chopped onions and black olives if I’m using them.

I bake the enchiritos uncovered for about 15 minutes, until the cheese is fully melted and bubbly.

Servings and Timing

This recipe makes 4 servings.

I usually spend about 20 minutes preparing everything and about 35 minutes cooking, bringing the total time to approximately 55 minutes.

Variations

Sometimes I substitute ground turkey for ground chuck for a lighter version. I also like adding a spoonful of enchilada sauce mixed into the beef for extra richness.

If I want extra heat, I increase the cayenne pepper or add diced jalapeños on top before baking. For a creamier twist, I drizzle a little sour cream over the top just before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm them in a 350°F oven for about 10–15 minutes until heated through. If I’m short on time, I microwave individual portions for 1–2 minutes, though I find the oven keeps the texture better.

I can also freeze assembled, unbaked enchiritos for up to 2 months and bake them straight from frozen, adding extra time as needed.

FAQs

Can I make the beef ahead of time?

Yes, I often prepare the seasoned beef a day in advance and store it in the refrigerator until I’m ready to assemble.

What does masa harina do in the recipe?

I use masa harina to thicken the beef mixture slightly and give it that authentic taco-style texture.

Can I use flour tortillas instead?

Yes, I can use flour tortillas if I prefer a softer texture, though I keep in mind the flavor will be slightly different.

How do I keep the enchiritos from getting soggy?

I avoid over-saucing before baking and make sure the beef mixture isn’t too watery.

Can I make this recipe spicier?

Yes, I simply increase the cayenne pepper or add chopped jalapeños for extra heat.

Conclusion

I enjoy making this homemade Taco Bell Enchirito whenever I crave a comforting, cheesy, and flavor-packed meal. It brings together seasoned beef, beans, zesty sauce, and melted cheese in the most satisfying way. It’s one of those fun, nostalgic recipes that I love sharing with family and friends.

Print