✔ Updated · fixed beef + red sauce steps, real assembly and bake, beef to 160°F
My Taco Bell enchirito copycat recipe recreates the fast-food favorite at home: a soft flour tortilla rolled around seasoned ground beef, refried beans and diced onion, then smothered in a mild, tangy red sauce and topped with melted cheddar and a few black olive slices.
At a glance
The one tip that matters: Simmer the beef until the liquid has almost cooked off, so the filling is saucy but doesn't make the tortillas soggy.
The name says it all, since it is part enchilada and part burrito. The beef and the red sauce are both made from scratch with pantry spices, and a quick bake melts everything together. It takes about 50 minutes and makes 4 big enchiritos. The same seasoned beef and beans go into my copycat Taco Bell Mexican Pizza.
Why You'll Love This Enchirito
- Fast-food nostalgia at home, with seasoned beef, beans, red sauce and melted cheese in every bite.
- Made from scratch with pantry spices, no seasoning packets or canned enchilada sauce needed.
- Easy to scale, so you can bake a full 9×13 dish for a family dinner.
What Is an Enchirito?
The enchirito is a Taco Bell item that first appeared in the 1970s. As the name suggests, it is part enchilada and part burrito: a soft tortilla rolled around seasoned beef, beans and onions, then covered in red sauce and cheese and eaten with a fork. It was often finished with a slice or two of black olive.
The recipe and the tortilla have changed over the years, and so has its place on the menu, so making it at home is the most reliable way to get one, and it is how I get my fix. My copycat-style version uses a flour tortilla, finely crumbled seasoned beef, refried beans, a simple red sauce and plenty of cheddar.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Break the beef up small. Fast-food-style taco beef is very finely crumbled. A potato masher or a sturdy spatula helps, and the masa harina gives it the familiar smooth, saucy texture.
- Cook the filling down. Simmer until most of the water has cooked off. Wet beef makes the tortillas soggy before they reach the oven.
- Warm the tortillas. Cold flour tortillas crack when you roll them. Microwave the stack for 15 to 20 seconds under a damp paper towel.
- Sauce from edge to edge. Cover the tortillas completely with red sauce so the exposed edges don't dry out and turn crisp in the oven.
- Single servings in the microwave. For one enchirito, put it on a microwave-safe plate, top with sauce and cheese, and microwave for 60 to 90 seconds until the cheese melts.
- Make it meatless. Replace the beef with a second can of refried beans or seasoned black beans and keep the same red sauce and toppings.
Copycat Taco Bell Enchirito
4
enchiritos15
minutes35
minutes740
kcal50
minutesA copycat-style Taco Bell enchirito: flour tortillas rolled around seasoned ground beef, refried beans and diced onion, then smothered in a mild, tangy red sauce, covered with cheddar and baked until melted. Finish with diced onion and sliced black olives.
Ingredients
- For the Seasoned Beef
1 pound ground beef (80/20 or 85/15)
1 tablespoon masa harina (or 2 teaspoons all-purpose flour)
1 tablespoon chili powder
1 teaspoon dried minced onion
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon beef bouillon powder
1/2 teaspoon salt
1/4 teaspoon sugar
3/4 cup water
- For the Red Sauce
1 can (8 oz) tomato sauce
1/2 cup water
1 teaspoon chili powder
1 teaspoon dried minced onion
1/2 teaspoon ground cumin
1 teaspoon white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
- To Assemble
4 large flour tortillas (10-inch)
1 can (16 oz) refried beans, warmed
1/2 cup white onion, finely diced, divided
1 1/2 cups (6 oz) shredded cheddar cheese
1/4 cup sliced black olives (optional)
Directions
- Make the Red Sauce
- In a small saucepan, whisk together the tomato sauce, water, chili powder, dried minced onion, cumin, vinegar, garlic powder, salt, sugar and cayenne. Bring to a simmer and cook gently, stirring now and then, for 10 to 15 minutes, until slightly thickened. Keep warm.
- Cook the Beef
- Mix the masa harina, chili powder, dried minced onion, paprika, cumin, onion powder, garlic powder, bouillon powder, salt and sugar in a small bowl.
- Cook the ground beef in a large nonstick skillet over medium-high heat, breaking it into very small crumbles, for 6 to 8 minutes until no pink remains and it reaches 160°F. Drain off the excess fat.
- Stir in the spice mixture and the 3/4 cup of water. Simmer over medium-low heat for 8 to 10 minutes, stirring often, until most of the liquid has cooked off and the beef is saucy but not wet.
- Assemble and Bake
- Heat the oven to 350°F (175°C) and spread a few spoonfuls of the red sauce in a 9×13-inch baking dish. Warm the tortillas for a few seconds in the microwave so they roll without cracking.
- Spread about 1/3 cup of refried beans down the middle of each tortilla, top with a quarter of the beef and a tablespoon of diced onion, fold in the sides and roll it up. Place seam side down in the dish.
- Spoon the remaining red sauce over the enchiritos, covering them completely, and sprinkle the cheddar on top.
- Bake for 12 to 15 minutes, until the cheese is melted and the sauce is bubbling. Top with the remaining diced onion and the olive slices and serve hot.
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Storing, Freezing and Reheating
- Fridge: cool leftovers and refrigerate within 2 hours, covered, for up to 3 to 4 days.
- Freezer: freeze the cooked beef and red sauce separately for up to 3 months, then thaw in the fridge overnight before assembling. Assembled enchiritos can be frozen too, but the tortillas soften.
- Reheat: cover with foil and bake at 350°F for 15 to 20 minutes, or microwave a single enchirito for 1 to 2 minutes, until hot all the way through.
What to Serve With Enchiritos
Enchiritos are filling on their own, so keep the sides simple: cilantro lime rice, a crisp green salad, chips and salsa, or a bowl of nacho fries. Leftover seasoned beef works well in a taco salad, Nachos BellGrande or our Taco Bell quesadilla.
Frequently Asked Questions
What is a Taco Bell enchirito?
An enchirito is a cross between an enchilada and a burrito: a flour tortilla filled with seasoned beef, beans and onions, then covered in red sauce and melted cheese like an enchilada. It is traditionally topped with a few black olive slices.
What sauce is on an enchirito?
A mild, slightly tangy red sauce made from tomato sauce, chili powder, cumin, onion, garlic and a splash of vinegar. It is thinner and milder than most canned enchilada sauce. This recipe makes it from scratch in about 15 minutes.
Can I use canned enchilada sauce instead?
Yes. Use about 1 1/2 cups of mild red enchilada sauce in place of the homemade red sauce. It will taste a little bolder, so choose a mild one if you want it closer to the fast-food version.
Can I make enchiritos ahead of time?
Yes. Make the beef and sauce up to 3 days ahead and refrigerate them. Assemble the enchiritos, top with sauce and cheese, then bake for 20 to 25 minutes, until the center is hot. Cool and refrigerate leftovers within 2 hours.
How do I reheat leftover enchiritos?
Cover the dish with foil and reheat at 350°F for 15 to 20 minutes, or microwave a single enchirito for 1 to 2 minutes, until steaming hot all the way through. Refrigerated leftovers keep for 3 to 4 days.
