Copycat Taco Bell Enchirito Recipe

Why You’ll Love This Recipe

• Classic drive-thru comfort: soft tortilla, seasoned beef, creamy beans, and a blanket of mild red sauce.
• Weeknight-easy with pantry staples, yet worthy of a cozy weekend dinner.
• Make the quick homemade mild sauce or use your favorite store-bought enchilada sauce.
• Melty cheddar and briny black olives deliver that nostalgic Enchirito vibe.

Grocery List

• Produce: Optional: 1 small white onion, fresh cilantro
• Dairy: Mild cheddar (block or pre-shredded)
• Pantry: Flour tortillas, refried beans, sliced black olives, mild red enchilada sauce (or ingredients to make it), chili powder, cumin, paprika, garlic powder, onion powder, kosher salt, black pepper, cornstarch, neutral oil, all-purpose flour, tomato paste, apple cider vinegar, sugar

Full Ingredients

For the seasoned beef

• 1 lb ground beef (80/20)
• 2 tsp chili powder (mild)
• 1 tsp ground cumin
• 1/2 tsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp sugar
• 1 tsp cornstarch mixed with 1/2 cup water (slurry)

Quick mild red enchilada sauce (optional homemade)

• 2 tbsp neutral oil
• 2 tbsp all-purpose flour
• 2 tbsp mild chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sweet paprika
• 1/2 tsp kosher salt
• 1/4 tsp sugar
• 1 3/4 cups low-sodium chicken or vegetable broth
• 2 tbsp tomato paste
• 1 tsp apple cider vinegar

Shortcut: Use 2 cups store-bought mild red enchilada sauce.

For assembly

• 6 soft flour tortillas (8-inch)
• 1 (16 oz) can refried beans, plus 2–3 tbsp water to loosen
• 1 1/2 cups shredded mild cheddar (6 oz)
• 1/3 cup sliced black olives, drained
• Optional: 1/4 cup finely diced white onion, chopped cilantro for serving

Step-by-Step Instructions

Step 1: Preheat and prep the baking dish

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with a thin film of oil or nonstick spray. This prevents sticking and helps the enchiritos slide out easily when serving.

Step 2: Make the mild red sauce (if doing homemade)

Warm a medium saucepan over medium heat. Add oil and flour; whisk for 1 minute to form a blond roux. Stir in chili powder, cumin, garlic powder, onion powder, paprika, salt, and sugar; cook 30 seconds until fragrant. Whisk in broth gradually, then the tomato paste. Simmer 6–8 minutes, whisking, until slightly thickened and glossy. Off the heat, stir in the vinegar. Keep warm over low heat. You should have about 2 cups.

Step 3: Brown and season the beef

In a skillet over medium-high heat, cook the ground beef, breaking it into small crumbles, until browned and no pink remains, 5–7 minutes. Drain excess fat. Sprinkle in chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and sugar. Stir to coat. Pour in the cornstarch slurry (1 tsp cornstarch whisked into 1/2 cup water). Simmer 2–3 minutes, stirring, until the beef is saucy and thickened. Reduce heat to low to keep warm.

Step 4: Warm the beans and tortillas

Scoop the refried beans into a small saucepan over low heat. Stir in 2–3 tablespoons water to loosen to a spreadable consistency; keep warm. Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable, or warm briefly in a dry skillet. Warm tortillas are much easier to roll without cracking.

Step 5: Fill and roll the enchiritos

Spread a thin layer (about 1/2 cup) of enchilada sauce over the bottom of the baking dish. Lay a warm tortilla on your board. Spread 3 tablespoons of refried beans in a line down the center, leaving 1 inch at each end. Spoon about 1/4 cup of the seasoned beef over the beans. Fold the short sides in, then roll tightly into a neat cylinder. Place seam-side down in the baking dish. Repeat with remaining tortillas, beans, and beef.

Step 6: Smother with sauce and cheese

Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the shredded cheddar over the top in an even layer, covering end to end for that classic melty blanket.

Step 7: Bake, finish with olives, and serve

Bake at 375°F for 8–10 minutes, until the cheese is fully melted and the sauce is bubbling around the edges. For lightly browned spots, switch to broil for 1–2 minutes, watching closely. Remove from the oven, scatter the sliced black olives over the top, and let rest 2 minutes. Serve hot, with optional minced white onion and cilantro.

Pro Tips

• Warm everything: warm sauce, warm beans, and warm tortillas make rolling easier and help the cheese melt faster.
• Don’t overfill: 3 tbsp beans and 1/4 cup beef per tortilla keeps rolls tidy and prevents splitting.
• Saucier beef, better texture: the quick cornstarch slurry simulates that fast-food style saucy crumbled beef.
• Control sogginess: keep a thin sauce layer under the rolls and most on top; letting the ends peek out keeps edges a little firmer.
• Broil with caution: 60–90 seconds under the broiler is plenty—pull as soon as the cheddar blisters.

Variations

• Spicy Enchirito: Use medium or hot enchilada sauce and add 1–2 tsp hot sauce to the beef.
• Chicken or Turkey: Swap in 1 lb ground turkey or finely shredded rotisserie chicken; season and simmer as directed.
• Vegetarian: Replace beef with 1 1/2 cups seasoned black beans or a mix of sautéed peppers, onions, and mushrooms.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 12–15 minutes or microwave until hot. For make-ahead, roll the tortillas with beans and beef and refrigerate up to 24 hours; add sauce and cheese just before baking to prevent sogginess. The homemade sauce keeps 1 week refrigerated or 3 months frozen. Fully assembled, unbaked enchiritos do not freeze well—freeze the beef and sauce separately instead.

Nutrition (per serving)

Approx. 580 calories; 33 g protein; 41 g carbohydrates; 29 g fat; 5 g fiber; 1,150 mg sodium. Values will vary with specific brands and sauce choice.