If you’re a die-hard fan of classic Tex-Mex flavors, you’re going to love this Homemade Taco Bell Enchirito. This dish captures everything that made the original fast food favorite so craveable: soft flour tortillas filled with seasoned beef and creamy refried beans, all smothered in tangy red enchilada sauce and melty cheddar cheese. Whether you grew up ordering the Enchirito or you’re trying it for the first time, this homemade version delivers all the nostalgic comfort with even fresher, bigger flavors. Let’s make a batch that rivals any restaurant version!
Ingredients You’ll Need
What makes Homemade Taco Bell Enchirito so special is how a handful of simple ingredients combine into something absolutely irresistible. Each ingredient plays a unique part, delivering the bold taste, hearty texture, and signature cheesy sauciness this dish is known for.
- Ground Beef (1 pound): Choose 80/20 for juicy flavor; browning it well forms the base of every good Enchirito.
- Taco Seasoning Mix (1 packet): Look for classic or spicy blends, or even make your own for a personal twist.
- Water (1/2 cup): Helps the seasoning coat the beef perfectly while keeping it tender and flavorful.
- Refried Beans (1 16-oz can): The creamy, hearty second filling—warm them for smooth spreading.
- Flour Tortillas (8 medium): Go for soft and pliable so they roll up easily and soak in the sauce.
- Red Enchilada Sauce (1 10-oz can): Mild or hot, this adds a tangy kick and gorgeous red hue to your Homemade Taco Bell Enchirito.
- Shredded Cheddar Cheese (1 cup): Freshly shredded melts best and covers everything in gooey golden goodness.
- Chopped Onions (1/2 cup, optional): Adds sharp crunch and classic Tex-Mex flavor—use raw or sautéed to your liking.
- Nonstick Spray or Oil: Greasing your baking dish helps prevent sticking and ensures easy serving.
How to Make Homemade Taco Bell Enchirito
Step 1: Prep Your Oven and Pans
Start by setting the stage for enchilada greatness. Preheat your oven to 375°F. Lightly grease a baking dish with nonstick spray or a drizzle of oil—this keeps cleanup easy and lets your Enchiritos slide out seamlessly. Pro tip: Use a dish just big enough to keep all your rolled tortillas snug and saucy.
Step 2: Cook and Season the Beef
Grab your biggest skillet and brown the ground beef over medium heat, breaking it up as it cooks. Once it’s wonderfully golden, drain off any excess fat. Sprinkle in the taco seasoning and add the water, then simmer for about 5 minutes. You’re looking for a thick, beautifully fragrant filling that will anchor your Homemade Taco Bell Enchirito.
Step 3: Warm the Refried Beans
Spoon the refried beans into a small saucepan and warm over low heat, or microwave in a bowl until they’re soft and spreadable. This quick step makes assembly a breeze—the beans are less likely to tear your tortillas and will pair perfectly with the beef.
Step 4: Assemble the Enchiritos
Time to build! Lay out a tortilla and spread a generous layer of warm refried beans down the center. Spoon on the seasoned beef, then sprinkle with a few chopped onions if using. Gently roll it up, keeping the seam side down, and place it in your baking dish. Repeat with the rest, lining them up edge to edge so they all get plenty of sauce and cheese.
Step 5: Sauce, Cheese, and Bake
Pour the rest of that tangy red enchilada sauce all over your rolled tortillas, making sure to cover every nook and cranny. Top with a big handful of shredded cheddar cheese—it will melt into bubbly, golden perfection. Cover with foil and bake for 15 to 20 minutes, until everything is hot and melty. If you like your cheese extra bubbly, remove the foil for the last few minutes.
Step 6: Serve and Savor
Carefully scoop out a Homemade Taco Bell Enchirito onto your plate. For the full experience, top with extra onions or a dollop of sour cream. Dig in while it’s piping hot and dreamy—the flavors and textures are second to none!
How to Serve Homemade Taco Bell Enchirito
Garnishes
Your Homemade Taco Bell Enchirito absolutely shines with the right toppings! A scattering of fresh chopped onions adds a bright, satisfying bite. For an extra treat, swirl on a dollop of cool sour cream or even a handful of sliced black olives. Don’t forget fresh cilantro or chopped green onions for a splash of color and zing.
Side Dishes
Turn dinner into a Tex-Mex feast! Pair your Enchiritos with classic Mexican rice, zesty lime corn salad, or a side of guacamole and tortilla chips. Refried beans or charro beans round out the meal with more cozy comfort and protein.
Creative Ways to Present
Get playful with your presentation! Serve individual Enchiritos in small cast-iron skillets or ramekins for a restaurant-style look, or plate them with a drizzle of extra enchilada sauce and a sprinkle of cheese. For parties, slice them into pinwheels or arrange as a build-your-own Enchirito bar so everyone can choose their favorite garnishes.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. Homemade Taco Bell Enchirito reheats beautifully and is perfect for quick lunches or weeknight dinners.
Freezing
Want to save some for later? You can freeze individual Enchiritos, tightly wrapped in foil or plastic, then stored in a zip-top bag for up to 2 months. Just thaw in the fridge overnight before reheating for the best taste and texture.
Reheating
Warm up your Enchiritos in the oven at 350°F, covered with foil, until heated through. For individual portions, a microwave works well—cover with a damp paper towel and heat until hot. A fresh sprinkle of cheese before reheating takes things over the top!
FAQs
What makes a Homemade Taco Bell Enchirito different from an enchilada?
The main difference is in the filling and assembly! The Enchirito combines both refried beans and seasoned beef rolled up in a soft flour tortilla (not corn), topped with enchilada sauce and cheese, which gives it that rich, creamy texture unique to this dish.
Can I make this recipe vegetarian?
Absolutely! Swap the ground beef for plant-based crumbles or extra beans. You’ll keep all the classic flavor while making your Homemade Taco Bell Enchirito completely meat-free.
Is it possible to make these gluten-free?
Yes—simply use your favorite gluten-free flour tortillas in place of regular ones. Most store-bought enchilada sauces are also gluten-free, but always check the label to be sure!
What’s the best cheese for topping?
Classic cheddar is traditional for Homemade Taco Bell Enchirito, but you can use Monterey Jack or a Mexican blend for even more gooey, melty goodness. Freshly shredded always melts best.
Can I prepare Enchiritos ahead of time?
Definitely! Assemble them up to a day in advance, cover tightly, and refrigerate. Add sauce and cheese just before baking for the freshest flavor and texture.
Final Thoughts
If you’re craving nostalgia or just want to wow your family with a bold, comforting Tex-Mex meal, give this Homemade Taco Bell Enchirito recipe a try. It’s easy, budget-friendly, and guaranteed to be a hit at any table. Dig in—you might just find it’s better than the original!
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Homemade Taco Bell Enchirito Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiritos
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
Recreate the classic Taco Bell Enchirito at home with this easy and delicious recipe. Flavorful seasoned beef, creamy refried beans, and gooey cheese wrapped in a warm tortilla and smothered in red enchilada sauce.
Ingredients
For the seasoned beef:
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
For assembling:
- 1 (16 oz) can refried beans
- 8 medium flour tortillas
- 1 (10 oz) can red enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onions (optional)
- Nonstick spray or a drizzle of oil for greasing
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease, then add taco seasoning and water. Simmer for 5 minutes until thickened.
- Prepare the beans: Warm the refried beans in a saucepan or microwave until spreadable.
- Assemble: Lightly grease a baking dish. Spread a thin layer of enchilada sauce on the bottom. To assemble each Enchirito, spread a layer of refried beans onto a tortilla, add a scoop of seasoned beef, and a small amount of chopped onions if using. Roll the tortilla and place it seam-side down in the dish. Repeat with all tortillas.
- Bake: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese. Cover with foil and bake for 15–20 minutes, or until heated through and cheese is melted.
- Serve: Serve hot, optionally garnished with extra onions or a dollop of sour cream.
Notes
- Use mild or hot enchilada sauce based on your spice preference.
- You can substitute ground turkey or plant-based crumbles for a lighter version.
- Freeze leftovers individually for a quick meal later.
Nutrition
- Serving Size: 1 enchirito
- Calories: 390
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 55 mg
