🌯 Ingredients (Makes 4–6 Enchiritos)
For the beef filling:
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1 lb ground beef
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2 tbsp Taco Bell–style taco seasoning (store-bought or homemade)
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⅔ cup water
For assembling:
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8 small flour tortillas (6-inch)
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1 (16 oz) can refried beans
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2 cups enchilada sauce (red, mild or medium)
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1 ½ cups shredded cheddar cheese (or a mix of cheddar & Monterey Jack)
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½ cup diced onions (white or yellow)
👩🍳 Instructions
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Cook the beef:
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In a skillet over medium heat, brown the ground beef.
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Drain any grease, then stir in taco seasoning and water.
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Simmer until thickened, about 5 minutes.
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Warm the beans & tortillas:
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Heat refried beans in a small saucepan (or microwave).
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Wrap tortillas in foil and warm in a 300°F (150°C) oven or microwave for 20–30 seconds until soft and pliable.
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Assemble the Enchiritos:
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Spread a layer of refried beans down the center of each tortilla.
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Add a spoonful of seasoned beef on top.
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Sprinkle with a little cheese and a few onions (optional inside).
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Roll up like a burrito—tuck the ends in.
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Sauce & cheese it up:
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Pour some enchilada sauce on the bottom of a baking dish.
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Place rolled enchiritos seam side down.
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Spoon more enchilada sauce over the top.
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Sprinkle generously with shredded cheese.
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Bake:
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Bake uncovered at 350°F (175°C) for 15–20 minutes, until cheese is melted and bubbly.
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Serve:
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Garnish with diced onions (like the classic Taco Bell style) and extra sauce if desired.
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Serve hot with rice, chips, or a dollop of sour cream.
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🌶️ Tips & Variations
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Sauce: Taco Bell’s Enchirito used a mild red enchilada sauce — you can mimic it by mixing canned enchilada sauce with a splash of taco sauce for extra flavor.
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Cheese: A mix of cheddar and Monterey Jack gives that perfect melt.
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Make-ahead: Assemble, refrigerate, and bake when ready to serve.
Would you like me to include a copycat Taco Bell red sauce recipe too (the one that gives it that signature flavor)?
