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Taco Bell Enchirito
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Taco Bell Enchirito

Taco Bell Enchirito

There are fast-food items that disappear quietly… and then there’s the Taco Bell Enchirito, which left, came back, left again, and somehow still lives rent-free in our heads. If you never had one, it was part burrito, part enchilada and completely comforting. For this we make our own seasoning and enchilada sauce. You can use store bought if you want - but it won't be as good, trust me.

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Makes 6-8

Ingredients

Enchirito

  • Neutral oil
  • 1 pound ground beef
  • 1 ounce taco seasoning mix, see recipe below - or 1 packet store bought
  • ¾ cup beef broth
  • 1 can (15 ounces) refried beans, warmed
  • 6-8 medium flour tortillas, 8"
  • 1 can (10-15 oz) red enchilada sauce, or see recipe below
  • 1 cup shredded cheddar cheese
  • 1/3 cup finely diced white onion
  • Sliced black olives, for garnish

Taco Seasoning

  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 teaspoons cornstarch

Enchilada Sauce

  • 2 tablespoons neutral oil

  • 2 tablespoons all-purpose flour

  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon kosher salt

  • 1 teaspoon sugar

  • 2 cups chicken broth

  • 2 tablespoons tomato paste

  • 1 tablespoon apple cider vinegar

Directions

Enchirito

  1. Brown the ground beef in a skillet over medium-high heat with a little oil - drain excess fat
  2. Stir in the taco seasoning and broth, and simmer for a fewminutes until the mixture has thickened.
  3. Warm the refried beans and enchilada sauce i
  4. Warm a tortilla to make it pliable, then refried beans down the center of the tortilla, top with a generous amount the ground beef and top with a sprinkle of diced onions
  5. Roll like a burrito and place seam-side down on a plate, pour the enchilada sauce generously over the top and sprinkle with cheddar cheese
  6. If the sauce is hot enough, the cheese will melt - or you can microwave quickly
  7. Top each enchirito with three black olives and serve hot, with sour cream if desire

Taco Seasoning

  1. Mix everything together until nicely combined

Enchilada Sauce

    • Heat the oil in a saucepan over medium heat, add the flour and whisk about 1 minute until it’s lightly golden
    • Add the chili powder, cumin, oregano, garlic powder, onion powder, salt, and sugar - stir for 30 seconds
    • Whisk in the chicken broth slowly so it stays smooth, then add the tomato paste and whisk until completely blended
    • Bring it to a gentle simmer and cook about 5 minutes, stirring often, until thickened and glossy
    • Turn off the heat and stir in the vinegar - ur done

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