Description
This homemade Taco Bell Enchirito recipe recreates the classic Mexican-inspired dish featuring a flavorful ground beef and bean filling wrapped in soft flour tortillas, topped with a rich red enchilada sauce and melted cheddar cheese. Perfectly baked for a bubbly, cheesy finish, this easy-to-make meal serves as a comforting and satisfying dinner option that brings Tex-Mex flavors right to your kitchen.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 packet taco seasoning (or homemade seasoning)
- 1/2 cup water
- 1/2 cup refried beans (or black beans, mashed)
- 1/4 cup chopped onion (optional)
Enchilada Sauce
- 1 can (10 oz) red enchilada sauce
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Assembly and Toppings
- 6 soft flour tortillas
- 1 1/2 cups shredded cheddar cheese (or Mexican blend cheese)
- 1/4 cup diced green onions (optional for garnish)
- Sour cream (optional for topping)
Instructions
- Cook the beef filling: In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon. Once cooked, drain any excess fat from the skillet.
- Add taco seasoning: Stir in the taco seasoning packet along with 1/2 cup of water. Reduce heat and simmer the mixture for 5-7 minutes until it thickens and the flavors meld.
- Mix in beans: Add refried beans or mashed black beans to the beef mixture and stir well to combine. Remove the skillet from heat and set aside.
- Prepare enchilada sauce: In a small saucepan over low heat, combine the canned red enchilada sauce, chili powder, garlic powder, cumin, paprika, salt, and pepper. Heat gently for 5 minutes to blend the flavors, stirring occasionally.
- Assemble the Enchiritos: Preheat your oven to 350°F (175°C). Lay the flour tortillas flat on a baking sheet. Evenly spoon the beef and bean filling onto each tortilla and sprinkle with some shredded cheese. Roll the tortillas tightly around the filling to form burrito-like rolls.
- Top with sauce and bake: Pour the prepared enchilada sauce evenly over the rolled tortillas on the baking sheet. Sprinkle the remaining shredded cheese over the top. Place the baking sheet in the oven and bake for 15-20 minutes, or until the cheese is fully melted and bubbly.
- Serve: Remove the enchiritos from the oven. Garnish with diced green onions and add a dollop of sour cream if desired. Serve warm for a deliciously cheesy and flavorful meal.
Notes
- For a vegetarian option, replace ground beef with plant-based meat substitute or sautéed vegetables.
- You can customize the cheese blend to your preference, using Mexican blend, cheddar, or Monterey Jack cheese.
- Leftover enchiritos can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- If you prefer spicier enchilada sauce, add a pinch of cayenne pepper or hot sauce when preparing it.
- Optional chopped onion can be cooked with the beef or omitted based on taste preference.
