There’s something comforting about biting into a saucy, cheesy Enchirito—and this Taco Bell Enchirito recipe brings back every bold flavor you remember. In this article, I’ll show you how to make a spot-on copycat version that’s quick, satisfying, and full of that classic enchilada-burrito magic. Whether you’re craving a weeknight dinner, planning a fun family meal, or just missing your fast-food favorite, this easy Enchirito recipe will hit the spot. From prepping to plating, we’ll cover it all—plus tips, serving ideas, and storage tricks to make this a go-to in your recipe rotation.
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Why This Taco Bell Enchirito Recipe Means So Much To Me
A Family Favorite That Brings Back Big Flavors
When Taco Bell removed the Enchirito from their menu years ago, I wasn’t the only one devastated. It was one of those iconic items that blended the best of everything—cheesy enchilada sauce, hearty beef, soft tortillas, and that unmistakable flavor you just couldn’t replicate… or so I thought. One rainy weekend at home, I decided to crack the code and recreate this dish from scratch. That first homemade bite? It was like flipping through my flavor memory.
My kids, who never had the chance to try the real thing, now request this Taco Bell Enchirito recipe weekly. And my husband—another former fast-food chef—is always the first to sneak seconds. It’s become a family classic around here, the kind that turns an ordinary Tuesday night into something warm and nostalgic. It’s amazing what happens when simple ingredients come together just right.
How Simple Ingredients Create a Comfort Classic
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Taco Bell Enchirito Recipe: Irresistible, Easy Copycat You’ll Absolutely Love
- Total Time: 30 minutes
- Yield: 8 enchiritos 1x
- Diet: Halal
Description
A copycat version of Taco Bell’s famous Enchirito, made with soft flour tortillas, savory seasoned beef, refried beans, and smothered in red enchilada sauce and cheddar cheese.
Ingredients
- 8 medium flour tortillas
- 1 pound ground beef
- 16 ounces refried beans
- ½ onion, finely diced
- 28 ounces red enchilada sauce
- 8 ounces cheddar cheese, finely shredded
- 1 ounce taco seasoning mix
- ¼ cup black olives, sliced
Instructions
- Place flour tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds to soften, then set aside.
- Cook ground beef in a skillet until browned and fully cooked. Stir in taco seasoning mix and mix well.
- Take one tortilla and spread about 2 tablespoons of refried beans down the middle. Add ¼ cup of the seasoned ground beef and top with some diced onions.
- Roll up the tortilla and place it seam-side down in a lightly greased 9×13-inch baking dish. Repeat with remaining tortillas.
- Pour the red enchilada sauce evenly over the rolled tortillas.
- Sprinkle finely shredded cheddar cheese over the top.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes.
- Remove from oven and let rest for 5 minutes. Top with sliced black olives and serve.
Notes
- Microwaving the tortillas makes them easier to roll without tearing.
- You can use store-bought or homemade enchilada sauce.
- Customize with additional toppings like sour cream or jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchirito
- Calories: 445 kcal
- Sugar: 10 g
- Sodium: 1982 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 69 mg
You don’t need a long grocery list to make Enchiritos. In fact, this copycat recipe sticks to basics: flour tortillas, refried beans, seasoned ground beef, enchilada sauce, shredded cheddar, diced onion, and black olives. That’s it. No weird fillers or mystery sauce packets. Just honest ingredients that, when layered and baked, taste like your favorite drive-thru dinner—only better.
Using familiar pantry staples makes this easy Enchirito recipe doable anytime. And because it’s a one-dish wonder, cleanup is a breeze. I keep most of the ingredients on hand for those nights when cooking feels like a chore—but the craving hits hard. In just 30 minutes, you’ve got a cheesy, meaty meal that feels indulgent without the cost or the wait. You’ll see why this Taco Bell Enchirito recipe is one of the best comfort foods you can master at home.
Easy Enchirito Recipe That Tastes Just Like Taco Bell
Simple Ingredients, Real Flavor
What makes this Taco Bell Enchirito recipe truly special is how simple it is to prepare. You don’t need fancy sauces or hard-to-find seasonings—just everyday ingredients that deliver bold flavor. Here’s what you’ll need to make eight classic Enchiritos at home:
- 8 medium-sized flour tortillas
- 1 pound ground beef
- 16 ounces canned refried beans
- ½ cup finely diced onion
- 28 ounces red enchilada sauce
- 8 ounces finely shredded cheddar cheese
- 1 ounce taco seasoning mix
- ¼ cup sliced black olives
Each of these ingredients plays a specific role in recreating that famous Taco Bell enchirito flavor. The taco-seasoned beef is juicy and bold, the beans bring creamy texture, and the enchilada sauce ties it all together with that signature saucy richness. If you’re craving the authentic taste, don’t skip the olives—they may seem like a garnish, but they’re part of the classic Enchirito experience.
Want to make it vegetarian? Sub the ground beef for black beans or meatless crumbles and you’ve got a meatless Enchirito recipe that still hits every flavor note.
How to Prep Your Ingredients for Perfect Texture
Before you begin assembling your Enchiritos, prepping your ingredients is key to a smooth cooking process.
Start by warming your flour tortillas. Place them on a plate, cover with a damp paper towel, and microwave for 30 seconds. This softens them perfectly so they roll without cracking—an essential step for a neat and saucy finish.
While the tortillas rest, brown your ground beef in a skillet over medium heat. After the meat is thoroughly cooked, remove any excess grease and mix in the taco seasoning. Let it simmer for a few minutes so the flavor really soaks into the meat.
Meanwhile, finely dice your onion, shred the cheddar cheese, and have your refried beans ready to go. These little prep steps make a huge difference when it comes to rolling and layering quickly—and cleanly.
Once everything’s ready, you’ll move on to assembling and baking your enchiritos, just like Taco Bell did it—only in your kitchen. That part’s coming next.
How to Make Taco Bell Enchiritos Recipe at Home
Step-by-Step Taco Bell Enchirito Recipe Guide
You’ve got everything prepped—now let’s roll. This Taco Bell Enchirito recipe comes together fast, and with just a few steps, you’ll be digging into cheesy, saucy perfection.
Here’s how to build your Enchiritos:
- Warm the tortillas: Stack your flour tortillas on a plate, cover them with a lightly damp paper towel, and microwave for about 30 seconds. This keeps them soft and easy to roll without tearing.
- Cook the beef: In a skillet over medium heat, cook the ground beef until browned and crumbly. Remove any remaining grease, then add the taco seasoning along with a small amount of water and stir well. Let it simmer for a few minutes until well-coated and flavorful.
- Assemble each Enchirito: place a warm tortilla flat and add approximately 2 tablespoons of refried beans along the center. Follow with a ¼ cup of your seasoned ground beef, then sprinkle with diced onion.
- Roll it up: Fold each tortilla over the filling and roll it snugly like a burrito. Arrange each Enchirito seam-side down in a lightly oiled 9×13-inch baking dish.
- Smother with sauce: Pour the red enchilada sauce evenly over the rolled tortillas, covering them completely for that signature saucy finish.
- Top with cheese: Sprinkle a generous amount of shredded cheddar cheese over the top. Don’t hold back—this is where the comfort factor really kicks in.
- Bake: Place the dish in a preheated 350°F oven and bake for 15 minutes, or until the cheese is fully melted and bubbling.
- Finish and serve: Let your Enchiritos rest for 5 minutes after baking. Finish by adding sliced black olives on top and serve while hot.
That’s it—your homemade Enchiritos are ready to impress. And to be honest, they taste exactly like the authentic version. This easy Enchirito recipe is always a win, whether it’s dinner for the family or a quick lunch prep for the week.
Looking to scale this recipe or make it even faster? These Enchiritos warm up perfectly, making them one of the top meal prep options featured on the blog. You can even make a double batch and freeze some for later.
How to Get the Sauce, Cheese, and Toppings Just Right
Want that restaurant-style look and taste? Here are a few insider tips:
- Cheese melt matters: Use finely shredded cheddar for the best melt. Pre-shredded blends work, but freshly shredded cheese melts smoother and tastes richer.
- Sauce coverage: Don’t skimp on enchilada sauce. Fully coating the tortillas ensures they stay soft during baking and infuses every bite with flavor.
- Customize your topping: Black olives are classic, but if your family’s not a fan, try diced green onions, a dollop of sour cream, or even jalapeño slices for a spicy twist.
Tips, Variations & Serving Ideas for This Enchirito Recipe
Make It Your Own: Swaps and Ideas
The reason this Taco Bell Enchirito recipe keeps showing up on our weekly menu is simple—it’s totally customizable. Whether you’re vegetarian, trying to use up fridge leftovers, or just like variety, this dish flexes beautifully.
Want to go meatless? Replace the ground beef with seasoned black beans, lentils, or meat-free crumbles. The refried beans already provide creaminess and structure, so you won’t miss the meat. If you’re using poultry, ground turkey or shredded chicken both work well with the taco seasoning and enchilada sauce.
For the cheese, classic shredded cheddar gives that nostalgic fast-food taste, but Monterey Jack or a Mexican blend melt beautifully too. Want a little heat? Use pepper jack or add a few dashes of hot sauce into the meat before rolling.
And for families like mine that run on schedules, here’s a time-saver: assemble the Enchiritos in the morning or the night before, refrigerate, and pop them in the oven right before dinner. This easy Enchirito recipe is built for busy kitchens.
What to Serve With Your Copycat Enchiritos
On their own, Enchiritos are hearty and filling. However, serving them with the perfect sides elevates your dinner to a whole new level.
Mexican rice is a natural match. It soaks up the extra enchilada sauce and adds a nice fluffy texture next to the creamy beans. Corn salad or grilled street corn (elote) brings sweetness and crunch, which balances the savory richness of the Enchiritos.
You can also serve them with chips and guacamole, fresh pico de gallo, or even a green salad tossed in lime vinaigrette for something lighter. My kids love having sour cream and extra black olives on the side—because toppings always make things fun.
If you love this kind of quick and flexible meal, check out our other Spicy Tuna Bowls Recipe that come in 30 minutes or less.
Can I make these ahead of time?
Yes! This Taco Bell Enchirito recipe is perfect for prepping in advance. You can fully assemble the Enchiritos—beans, beef, sauce, cheese, everything—and store them in the fridge for up to 24 hours before baking. Just cover the dish tightly with foil or a lid. When you’re ready to eat, bake as directed, adding a few extra minutes if it’s coming straight from the fridge. This is a great option for busy weeknights or when you want a no-fuss dinner ready to go.
What to serve with Enchiritos?
Enchiritos are flavorful and hearty on their own, but adding a few sides makes the meal feel complete. Mexican rice is a classic pairing because it absorbs the extra sauce and complements the filling. Street corn (elote) or a fresh corn salad adds sweetness and texture, while a simple green salad brings freshness and balance. Chips with guacamole or salsa are always a hit too, especially for casual meals or game night.
Can I make these without meat or use other meat?
Definitely. For a vegetarian version, just skip the beef and increase the amount of refried beans—or swap in black beans, lentils, or plant-based crumbles. If you want to use a different meat, ground turkey or shredded chicken work wonderfully. You’ll still season them with taco mix for that classic flavor, and the rest of the recipe stays the same. It’s one of the easiest ways to tailor this Enchirito recipe to your taste or dietary needs.
How to store leftover Enchiritos?
Leftovers keep beautifully. Once baked, let your Enchiritos cool, then store them in an airtight container in the fridge for up to 4 days. To reheat, pop them in the microwave or warm them in the oven at 325°F until heated through. You can also freeze them—wrap individual enchiritos in foil, place in a freezer-safe bag or container, and store for up to 2 months. Thaw overnight in the fridge before reheating. The sauce helps them stay moist, so they reheat really well without drying out.
Conclusion: A Copycat Recipe That Delivers Every Time
This Taco Bell Enchirito recipe brings together bold flavors, comforting textures, and easy ingredients in one family-friendly dish. Whether you remember the original Enchirito from Taco Bell or you’re trying it for the first time, this copycat version hits every nostalgic note. With make-ahead options, easy variations, and crowd-pleasing flavor, it’s no wonder this Enchirito recipe has earned a permanent place in our kitchen.
For more creative baking inspiration and ideas, explore the Facebook and Pinterest.