Yield: 4 Servings
Taco Bell Enchirito Recipe
Whether you're a fan of the original Enchirito or just love Mexican food, this copcat recipe is sure to become a new favorite in your household. Just like the one from the drive thru, but this homemade version is so much better!
Ingredients
- 1 pound ground beef
- ¼ cup finely diced onion
- 2 tablespoons taco seasoning
- ¼ cup beef broth, or water
- 1 (16 oz) can refried beans
- 4 burrito-sized flour tortillas
- 1 cup Taco Bell hot sauce, or red enchilada sauce
- 1 cup shredded cheddar cheese
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Instructions
- In a medium sized skillet over medium-high heat, cook the beef, onions, taco seasoning and beef broth, breaking apart the meat as it cooks, until the beef is no longer pink. Set aside.
- Heat the refried beans in the microwave, or on the stove top, until hot.
- Wrap the tortillas in a damp paper towel and microwave for 30 seconds.
- Spread 1/4 of the refried beans down the middle of a flour tortilla, then top with 1/4 of the meat mixture. Fold the sides of the tortilla in, then starting on one side, roll the tortilla into a burrito. Repeat until all burritos are assembled.
- Microwave: Heat the burritos in the microwave for 1 minute to ensure they are good and hot. Top burritos with hot sauce and shredded cheese. You can serve like this, or microwave for 1 more minute to melt the cheese on top.
- Oven: Preheat oven to 425°F. Place burritos in an oven-safe dish. Top each burrito with hot sauce and shredded cheese. Bake for 7 minutes, or until cheese is melted. (Or turn on the broiler and broil the top until melted, about 30 seconds!)
Notes
Ground Beef: You can use ground turkey or chicken, too. If you like spicy foods, try this recipe with my favorite spicy taco meat!
Toppings: Sour cream, cilantro, guacamole, sliced avocados, or enchilada sauce can all be tasty toppings!
Leftovers: As they can get soggy, I recommend storing the prepared ingredients separately and combining them fresh when you are ready for another enchirito. Another option is to store them without the sauce on top.
Fridge: Store the burrito (without sauce on top) in an airtight container, or wrapped in foil, for up to 3 days in the fridge. Reheat them in a microwave until warm throughout.
Freezer: You can also store them (without sauce on top) in the freezer wrapped tightly in foil or a zip top bag for up to three months. Defrost in the fridge overnight. Then, reheat in the microwave until warm throughout.
Nutrition
Serving: 1 enchirito, Calories: 503kcal, Carbohydrates: 17g, Protein: 29g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 640mg, Potassium: 388mg, Fiber: 1g, Sugar: 2g, Vitamin A: 401IU, Vitamin C: 1mg, Calcium: 267mg, Iron: 3mg