A copycat of the classic Taco Bell menu item: soft tortilla filled with beef, beans, cheese, and smothered in chili sauce. Perfect for a cozy, cheesy dinner at home!
Ingredients (serves 2–3)
For the filling:
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1 cup cooked ground beef
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½ cup canned refried beans
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½ cup shredded cheddar or Mexican blend cheese
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¼ cup onion, finely chopped (optional)
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1 tsp chili powder
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½ tsp cumin
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Salt & pepper, to taste
For the sauce:
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½ cup tomato sauce
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1 tsp chili powder
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½ tsp cumin
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¼ tsp garlic powder
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Salt & pepper to taste
Other:
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2–3 large flour tortillas
Instructions
1. Make the chili sauce
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In a small saucepan, combine tomato sauce, chili powder, cumin, garlic powder, salt, and pepper.
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Simmer over low heat 5–7 minutes until slightly thickened.
2. Prepare the filling
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Heat cooked ground beef in a skillet.
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Add refried beans, onion (if using), chili powder, cumin, salt, and pepper. Stir until combined and heated through.
3. Assemble the Enchirito
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Preheat oven to 350°F (175°C).
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Spread filling evenly in the center of each tortilla. Top with shredded cheese.
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Roll up the tortillas and place seam-side down in a small baking dish.
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Pour chili sauce over the top and sprinkle extra cheese if desired.
4. Bake
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Bake 10–12 minutes until heated through and cheese is melted.
5. Serve
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Garnish with chopped onions, diced tomatoes, or sliced olives (optional).
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Enjoy with sour cream or hot sauce on the side.
Tips
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For extra authenticity, use Velveeta-style cheese or mild cheddar for that melty Taco Bell texture.
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Swap beef for chicken or turkey for a leaner version.
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Make ahead: Assemble, cover, and refrigerate for up to a day; bake before serving.
I can also make a quick stovetop version that skips the oven entirely for a 15-minute “Enchirito” if you want. Do you want me to do that?