The Taco Bell Enchirito may be discontinued on the menu, but I still bring it back to life in my kitchen with this easy homemade version. It’s a warm, cheesy, beefy combination of a soft flour tortilla stuffed with seasoned ground beef, refried beans, and onions, all smothered in red enchilada sauce and melted cheese. It’s classic fast food comfort—made even better at home.
Why You’ll Love This Recipe
I love this recipe because it captures that nostalgic Taco Bell flavor in a way that’s simple, satisfying, and even better from scratch. The whole thing comes together fast, and I can customize it just how I like—extra cheese, more spice, or loaded with toppings. It’s one of my go-to dishes when I want something hearty and full of flavor without the drive-thru.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Taco seasoning (homemade or store-bought)
- Refried beans
- Small flour tortillas
- Diced onions
- Red enchilada sauce
- Shredded cheddar cheese
- Optional toppings: sour cream, sliced olives, jalapeños, green onions
Directions
- I start by browning the ground beef in a skillet over medium heat, then drain the excess fat.
- I stir in taco seasoning with a splash of water and simmer for a few minutes until the beef is well-coated.
- I warm the refried beans either in a small saucepan or microwave to make them easier to spread.
- I take a flour tortilla and spread a layer of refried beans in the center, then add seasoned beef and a sprinkle of diced onion.
- I roll it up burrito-style and place it seam-side down in a baking dish.
- I pour red enchilada sauce over the top of each enchirito and sprinkle generously with shredded cheddar.
- I bake at 375°F (190°C) for about 15–20 minutes, or until the cheese is melted and bubbly.
- I serve it hot, topped with extra onions, sour cream, or whatever I’m craving.
Servings and Timing
This recipe makes about 6 enchiritos. It takes roughly 15 minutes to prep and 15–20 minutes to bake. I usually have dinner ready in about 30–35 minutes total.
Variations
- I sometimes swap the beef for shredded chicken, ground turkey, or black beans for a different twist.
- A mix of cheddar and Monterey Jack gives a gooier cheese pull.
- I like to spice up the enchilada sauce with chipotle powder or hot sauce when I want more heat.
- Adding olives and green onions before baking gives it that full “loaded” Taco Bell vibe.
Storage/Reheating
I store leftovers in the fridge for up to 3 days. To reheat, I use the oven or microwave until hot. If I’m reheating a batch, I cover the dish with foil and warm at 325°F for about 20 minutes. These also freeze well—I wrap them individually before baking, then just thaw, sauce, and bake when ready.
FAQs
What kind of enchilada sauce should I use?
I usually go with a mild or medium red enchilada sauce, but homemade works great too. I’ve also tried it with green sauce for a fun twist.
Can I make this ahead of time?
Yes, I assemble them and refrigerate before baking. When ready, I just add sauce and cheese and pop them in the oven.
Can I use corn tortillas?
The original Enchirito used flour tortillas, but corn can work too—they just tend to be smaller and a little more delicate.
How do I keep them from getting soggy?
I don’t overload them with sauce before baking. Just enough to cover the top, and I keep any extra on the side for serving.
What’s the difference between an enchirito and an enchilada?
The enchirito is a Taco Bell classic—basically a burrito-style enchilada with beef, beans, onions, and sauce, rolled and smothered in cheese. It’s heartier and a bit messier—in the best way.
Conclusion
Homemade Taco Bell Enchiritos are the perfect fix when I’m craving something cheesy, saucy, and satisfying. They’re simple to throw together, packed with flavor, and just as good—if not better—than the fast food original. Whether I’m feeding a hungry crowd or just treating myself to a weeknight favorite, these always hit the spot.
Print
Homemade Taco Bell Enchirito
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 enchiritos
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: Cuisine:
Description
This homemade Taco Bell Enchirito recipe brings the nostalgic fast food favorite back to life in your own kitchen. A hearty flour tortilla filled with seasoned beef, refried beans, and onions, then smothered in red enchilada sauce and melty cheddar cheese—this classic is even better made from scratch.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning (or 2–3 tbsp homemade)
- 1/4 cup water
- 1 (16 oz) can refried beans
- 6 small flour tortillas
- 1/2 cup diced white onion
- 2 cups red enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- Optional toppings:
- Sour cream
- Sliced black olives
- Pickled jalapeños
- Chopped green onions
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add taco seasoning and water. Simmer 3–5 minutes until thickened.
- Warm refried beans in a saucepan or microwave until spreadable.
- Assemble each enchirito: spread beans down center of tortilla, add beef and diced onions, then roll up burrito-style.
- Place seam-side down in a greased 9×13-inch baking dish.
- Pour enchilada sauce over each enchirito and sprinkle generously with cheese.
- Bake uncovered for 15–20 minutes, until hot and bubbly.
- Serve with sour cream, olives, jalapeños, or green onions if desired.
Notes
- Use flour tortillas for the classic Taco Bell texture.
- Adjust spice level by using hot enchilada sauce or adding hot sauce to the beef.
- Great for meal prep—assemble ahead and bake when ready.
- Can be frozen before baking for easy future meals.
