Mexican Enchirito

Mexican Enchirito (Taco Bell–style)

What you’ll need

For the filling

• 1 lb ground beef

• 1 packet taco seasoning (or DIY: chili powder, cumin, garlic powder, onion powder, salt)

• ½ cup water

• 1 can refried beans (traditional, not black beans)

For the enchilada sauce

• 1 can red enchilada sauce (mild or medium—Las Palmas is very on-brand)
  OR

• Homemade option: tomato sauce + chili powder + cumin + garlic + a little flour/oil to thicken

For assembly

• 6–8 soft flour tortillas (medium size)

• 1½–2 cups shredded cheddar or Mexican blend cheese

• Diced white onion (small dice, optional but classic)

• Sliced black olives (very optional, very Taco Bell)

• Sour cream (for serving)

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How to make it

1. Cook the beef
   Brown the ground beef in a skillet. Drain excess fat.
   Add taco seasoning + water and simmer until thick.

2. Warm the beans
   Heat refried beans in a small pot or microwave until spreadable.

3. Fill the tortillas
   Spread a layer of refried beans down the center of each tortilla.
   Add seasoned beef on top.

4. Roll & place
   Roll tortillas burrito-style and place seam-side down in a baking dish.

5. Sauce it up
   Pour enchilada sauce generously over the top—don’t be shy.

6. Cheese + toppings
   Sprinkle shredded cheese over everything.
   Add diced onions and black olives if using.

7. Bake
   Bake at 375°F (190°C) for 15–20 minutes, until bubbly and melty.

8. Serve
   Let rest a few minutes. Serve with sour cream on the side (or drizzle it on top like a rebel).

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Pro tips (because enchiritos deserve respect)

• Want it extra Taco Bell authentic? Use very finely crumbled beef.

• Want it spicy? Add hot sauce inside the filling and on top.

• Want it next level? Mix a little enchilada sauce into the refried beans before filling.

If you want, I can give you:

• A vegetarian version

• A homemade enchilada sauce from scratch

• Or the exact 90s Taco Bell–style proportions 😏