Taco Bell Enchirito Copycat

This homemade Taco Bell Enchirito brings all the nostalgia and flavor of the drive-thru classic right to your table. You get tender ground beef and creamy refried beans tucked into a soft flour tortilla, then smothered with hot sauce and sharp cheddar. It is the ultimate comfort food burrito and enchilada mash up that always hits the spot in my house.

The first time I tried making these for my kids it was on a rainy Saturday and now it is one of our go to movie night treats everyone requests again and again. I love how easy it is to adjust the filling so every family member gets exactly what they want.

Ingredients

• Ground beef: Choose lean or even try ground turkey for a lighter version Brown until evenly cooked with no pink left
• Onion: White or yellow onion diced fine Adds a subtle sweetness and moisture
• Taco seasoning: Pick your favorite homemade blend or store bought Packet version works if you are short on time
• Beef broth or water: Keeps the meat juicy Choose low sodium if buying broth
• Refried beans: Use canned for convenience or whip up homemade for deeper flavor Look for smooth consistency and a rich taste
• Flour tortillas: Burrito size works best for rolling without tearing Fresh or good quality store bought tortillas make a difference
• Hot sauce: Taco Bell hot sauce if you can find it Or swap with a mild red enchilada sauce for a similar flavor kick
• Shredded cheddar cheese: Sharp cheddar melts well and gives classic flavor Always grate your own for best melting

Step-by-Step Instructions

Prepare the Taco Meat:

Cook the ground beef in a large skillet over medium heat breaking it up with a wooden spoon Cook until browned and no longer pink about eight minutes Add diced onions taco seasoning and beef broth Continue cooking for another three to five minutes until the onions soften and the mixture is juicy

Warm the Fillings and Tortillas:

Scoop the refried beans into a microwave safe bowl and heat in the microwave until hot Wrap your flour tortillas in a damp paper towel and microwave for twenty to thirty seconds to get them soft and pliable

Fill and Roll:

Lay out a warm tortilla and spread a generous spoonful of hot refried beans down the center Top with a big scoop of the cooked taco meat Roll the tortilla tightly by folding in the sides and then rolling up from one end to the other forming a neat log

Top and Serve:

Place the rolled enchirito seam side down on a serving plate Drizzle hot sauce liberally all over the top then sprinkle with a big handful of shredded cheddar cheese If you want the cheese melted place under the broiler for thirty seconds until bubbly Serve immediately

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Cheddar cheese is hands down my favorite part of this dish Nothing beats watching it melt from the heat of the fresh sauce and fillings My kids always fight for the cheesiest bites and it makes dinner extra fun

Storage Tips

Keep components separate if you plan on leftovers Store beef mixture beans and tortillas in airtight containers in the refrigerator up to three days Save the sauce and cheese to add fresh before serving Fully assembled but unsauced enchiritos can be wrapped tightly and frozen for up to three months When ready to eat defrost and microwave until hot then add toppings

Ingredient Substitutions

You can swap ground beef for turkey or chicken for a lighter flavor Vegetarian friends will love using black beans instead of meat or adding sautéed veggies If you are out of cheddar try Monterey Jack or a Mexican blend cheese instead Use your favorite hot sauce or even leftover salsa as a topping

Serving Suggestions

Serve enchiritos with a side of tortilla chips and salsa to soak up extra sauce Mexican rice or street corn make delicious sides Add a margarita or agua fresca for a simple festive meal For a fun twist sprinkle with fresh cilantro or a dollop of sour cream right before eating

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Cultural Background

The Enchirito was a staple on the Taco Bell menu for decades before being retired and then brought back thanks to popular demand It combines elements of Mexican cuisine classic burrito and enchilada into one craveworthy mashup that is pure comfort food Many fans still remember taking their first bite and it always brings a wave of childhood memories

Commonly Asked Questions

→ What type of meat works best for this dish?

Ground beef is the classic choice, but you can use ground turkey or chicken for a lighter variation. The key is seasoning the meat well with taco spices and letting it cook until browned and flavorful.

→ Can I prepare the filling in advance?

Yes. Cook both the taco meat and refried beans ahead of time. Store them in separate airtight containers in the fridge, and reheat when ready to assemble the enchiritos.

→ How can I make the cheese topping melty?

After assembling, place the enchiritos under your oven’s broiler for about 30 seconds, or until the cheese is bubbly and golden.

→ Are there alternatives to Taco Bell hot sauce?

Absolutely—you can use enchilada sauce, any favorite hot sauce, or even homemade salsa for a personal touch.

→ What toppings pair well with this dish?

Try adding guacamole, sour cream, fresh cilantro, diced jalapeños, or extra cheese. These add more flavor and texture to every bite.

→ How should leftovers be stored?

Keep components separate and assemble just before serving for best texture. Assembled enchiritos without sauce can be kept in the fridge for up to three days or frozen for longer storage.