Taco Bell Enchirito
Everybody has a recipe item that they absolutely love that has been discontinued by one brand or another. This lovely enchilada-burrito (Enchirito) from Taco Bell has been retired at least twice. First, in the 70’s (the one with the black olive slices on top) and again in the 2010’s.
There are many copycat Enchirito recipes out there, but we’re going to make ours quick & easy.
Most other recipes try to recreate the taco bell taco seasoning by hand, but since you can get the exclusive seasoning at the grocery store, we’re going to take that shortcut.
Another shortcut we’re going to take is with the Enchirito “red sauce”. The Taco Bell Red Sauce is not available at the grocery store, but we found an equivalent that works perfectly: La Victoria mild red enchilada sauce. The can comes in 28-oz, and while this recipe calls for about 1 ½ c., don’t worry – save the rest for the Mexican Pizza recipe.
We like using fajita-size tortilla shells and usually buy the super soft Mission brand, but you can choose a flour tortilla that you like. We find the Mission tortillas to be less “chewy” than other brands that cook and bite on the tough, chewy side.
Assembly:
- Tortilla shell
- 2 Tbsp. refried beans
- 2 Tbsp. ground Beef
- Sprinkle of onions
- Roll & place seam-side down
- Cover with ½ c. enchilada red sauce
- Top with ½ c. cheese
Your measurements will be based on the size of your shells.
If you go with large burrito shells, use ¼ c. beans & beef and pour 1 cup of enchilada sauce over them.
We filled 2 9×9 baking dishes with our 8 fajita-sized enchiritos.
For the optional Black Olives, slice them and place them before baking.
If you want green onions, slice them and sprinkle them after baking.
Taco Bell Enchirito
Ingredients
- 1 packet Taco Bell Seasoning Mix
- 1 lb ground beef, 85% lean
- 1 ½ c La Victoria enchilada red sauce
- 4 large flour tortillas
- 8 oz refried beans
- 1 c cheddar cheese, shredded
- ¼ c white onion, chopped
- sliced black olive optional
Instructions
- Cook ground beef and drain any fat, crumbling the meat well.
- Add Taco seasoning and 1 c. water to the ground beef. Bring to a boil, then reduce heat and simmer on low for 20 minutes. There should be no water mixture left in the pan, and the meat should be soft and moist.
- Heat enchilada sauce on low until warm, about 10 minutes.
- Heat the re-fried beans in a small pan until warm.
- Preheat oven to 350° F and grease a 9"x9" glass baking dish.
Assembly
- Spread ¼ c. refried beans on tortilla. You can warm your tortilla to make it easier to fold.
- Add ¼ c. ground beef and a few teaspoons of onion.
- Roll tortilla, place seam side down in baking dish. Repeat with remaining tortillas.
- Cover with sauce and top with cheese.
Bake
- Cover pan with foil to prevent the sauce from drying out and bake for 15 minutes.
- Top with sliced black olive for that '70's flavor.
Notes
| % Daily Value* | |
| Total Fat 24.5g | 31% |
| Saturated Fat 11.6g | 58% |
| Cholesterol 101mg | 34% |
| Sodium 1065mg | 46% |
| Total Carbohydrate 35.7g | 13% |
| Dietary Fiber 4.2g | 15% |
| Total Sugars 1.8g | |
| Protein 35.1g | |
| Vitamin D 3mcg | 17% |
| Calcium 322mg | 25% |
| Iron 5mg | 27% |
| Potassium 493mg | 10% |
