If you’ve ever found yourself daydreaming about that saucy, cheesy, beefy delight known as the Taco Bell Enchirito, you’re not alone. Once a beloved cult favorite, this smothered burrito hybrid mysteriously disappeared from the menu—breaking hearts and appetites everywhere. But here’s the good news: we’re bringing it back in the best way possible—right to your own kitchen! This Homemade Taco Bell Enchirito recipe is a nostalgic trip to the drive-thru days of the ’80s and ’90s, with layers of seasoned beef, soft tortillas, zesty red sauce, and melted cheese, all crowned with a scoop of savory beans. Whether you’re a longtime fan or just taco-curious, get ready to fall in love with this throwback classic all over again—no secret menu required!
Ingredients:
1 lb ground beef
1 packet taco seasoning
1/2 cup water
1 can (15 oz) refried beans
6 large flour tortillas
1 cup shredded cheddar cheese
1 cup enchilada sauce
1 small onion, finely diced
Sliced black olives (optional)
Instructions:
Cook the Beef:
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add taco seasoning and water, stir to combine, and simmer for 5 minutes.
Warm the Beans: In a separate saucepan, heat the refried beans until warm and spreadable.
Assemble Enchiritos: Spread a layer of refried beans on each tortilla. Add a layer of seasoned beef and some diced onion. Roll up the tortillas burrito-style and place them seam-side down in a baking dish.
Top with Sauce and Cheese: Pour enchilada sauce over the rolled tortillas, then sprinkle with cheddar cheese and black olives if using.
Bake: Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until cheese is melted and bubbly.
Serve:
Serve hot with extra sauce if desired.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 6
Calories: Approx. 400 per enchirito
Notes: A nostalgic and delicious take on the Taco Bell favorite — now made fresh at home!
