Homemade Taco Bell Enchirito Copycat

If you’re craving that classic fast-food nostalgia, this is for you. It’s 6pm and you want something cheesy and comforting. This Homemade Enchirito Copycat hits the spot every single time. It delivers that perfect mix of beef, beans, and sauce.

You don’t have to wait for a limited-time release anymore. This recipe brings the drive-thru favorite right to your kitchen. It is fast, simple, and better than the original.

Why You’ll Make This Again

This is the ultimate comfort food for a chilly Fall evening. It is ready in just 30 minutes total. Your family will love the familiar flavors every single time. It is much cheaper than hitting the drive-thru for everyone. You control the quality of the ingredients used here. It is a reliable weeknight dinner for busy parents.

How This Comes Together

The process is incredibly straightforward for any home cook. You brown the beef and season it perfectly first. Warm the beans and tortillas while the meat simmers. Then, you just fill, roll, and melt the cheese. Using a meat masher makes the beef perfectly fine and authentic. It is a foolproof way to satisfy a craving.

What You’ll Need

These simple pantry staples create a flavorful Mexican-style meal quickly.

• 1 lb ground beef (80/20 lean)
• 1.5 tablespoons masa harina
• 1 tablespoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/2 cup water
• 1 can (16 oz) refried beans
• 6 medium flour tortillas
• 1 can (10 oz) mild red enchilada sauce
• 2 cups shredded mild cheddar cheese
• 1/2 cup white onion, finely diced
• 1 can (2.25 oz) sliced black olives, drained

Step-By-Step Directions

1. In a large skillet over medium-high heat, brown the ground beef. Break it into very fine crumbles using a spatula.
2. Drain the excess fat from the skillet carefully. Whisk together the masa harina and all spices in a bowl.
3. Add the spice mixture and water to the beef. Simmer for 10 minutes until the liquid thickens into a paste.
4. Heat the refried beans in a small saucepan until warm. Ensure they are smooth and spreadable for the filling.
5. Warm the flour tortillas in the microwave for 30-45 seconds. Keep them wrapped in a damp paper towel to stay soft.
6. Spread 2-3 tablespoons of beans down the center of each tortilla. Add 3 tablespoons of beef and 1 tablespoon of onions.
7. Fold the sides over and place them seam-side down in a pan. This keeps the filling inside during the melting process.
8. Ladle 2-3 tablespoons of red sauce over the center of each. Only cover the middle to keep the ends slightly crisp.
9. Top generously with shredded cheddar cheese. Place exactly three sliced black olives on each one for the classic look.
10. Microwave for 1 minute or bake at 350°F for 10 minutes. Serve once the cheese is completely melted and bubbling.

How To Serve It

Serve these while the cheese is still bubbling and hot. They look great on individual plates for casual hosting. Add a side of Mexican rice or seasoned corn. A dollop of sour cream on the side works well. Your guests will think you ordered from the professionals. This Homemade Enchirito Copycat is a guaranteed crowd-pleaser.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. They stay fresh for up to three days easily. Reheat them in the microwave for about one minute. The tortilla stays soft if you cover it while heating. This recipe is great for meal prep lunches too. You can also freeze the beef for later use.

Make It Even Better (Pro Tips)

• Don’t skip the masa harina for that authentic beef texture.
• Avoid big chunks by mashing the beef very well while browning.
• Use flour tortillas so they roll without cracking or breaking.
• Warm the tortillas first to make them very pliable for rolling.
• Add extra olives if you are a true fan of them.
• Make a double batch for a crowd-pleasing game day snack.
• Drain the beef well to prevent a greasy final dish.
• Use mild cheddar for that classic, smooth-melting fast food taste.

Easy Ways To Change It Up

• Swap the beef for ground turkey for a lighter version.
• Use spicy red sauce if you want more heat and kick.
• Add pickled jalapeños on top for a zesty, bright flavor.
• Try corn tortillas for a gluten-free twist on the classic.

Quick Questions

What exactly is an Enchirito?

It is a hybrid between an enchilada and a burrito. It features a soft tortilla filled with beef and beans. Then it is topped with sauce and melted cheese.

Can I freeze these for later?

Yes, you can freeze them before adding the red sauce. Wrap them tightly in foil and store in a bag. Thaw before adding sauce and melting the cheese.

Is the masa harina necessary?

The masa harina is the secret to the beef texture. It creates that smooth, paste-like consistency found in the original. It really makes the Homemade Enchirito Copycat authentic.

Give this a try tonight for a fun dinner. You won’t believe how close it tastes to the original. Enjoy every cheesy bite!

— Ethan

Homemade Taco Bell Enchirito Copycat

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 565

Ingredients Method

Ingredients

  

• 1 lb ground beef (80/20 lean)
• 1.5 tablespoons masa harina
• 1 tablespoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sal t
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/2 cup wate r
• 1 can (16 oz) refried beans
• 6 medium flour tortillas
• 1 can (10 oz) mild red enchilada sauce
• 2 cups shredded mild cheddar cheese
• 1/2 cup white onion, finely diced
• 1 can (2.25 oz) sliced black olives, drained

Method

 

1. In a large skillet over medium-high heat, brown the ground beef while breaking it into very fine crumbles using a spatula or meat masher.
2. Drain the excess fat from the skillet. In a small bowl, whisk together the masa harina, chili powder, onion powder, garlic powder, salt, paprika, and cumin.
3. Add the spice mixture and 1/2 cup of water to the beef. Simmer for 10 minutes on low heat until the liquid has thickened into a smooth, paste-like consistency.
4. While the beef simmers, heat the refried beans in a small saucepan or microwave-safe bowl until warm and spreadable.
5. Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 30-45 seconds to ensure they are pliable.
6. To assemble, spread 2-3 tablespoons of warm refried beans down the center of each tortilla, followed by 3 tablespoons of the seasoned beef and 1 tablespoon of diced onions.
7. Fold the sides of the tortilla over the filling and place the Enchirito seam-side down in an individual oven-safe dish or a large baking pan.
8. Ladle approximately 2-3 tablespoons of red enchilada sauce over the center of each rolled tortilla.
9. Generously top with shredded cheddar cheese and exactly three sliced black olives per Enchirito.
10. Microwave for 1 minute per plate, or bake in a preheated oven at 350°F (175°C) for 10 minutes until the cheese is completely melted and bubbling.