Taco Bell Enchirito

With the best parts of a burrito and an enchilada in one, this on-again, off-again Taco Bell menu item is perfect for big appetites looking for big flavors. 

Two copycat Taco Bell enchiritos on a plate.

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About the Taco Bell Enchirito

Taco Bell is well-known for mixing and matching classic Mexican and Tex-Mex dishes to create delicious combinations, like the quesarito, a burrito rolled up with a cheese quesadilla as the tortilla. But one of the chain’s original fusion menu items is the enchirito, which combines the best parts of a burrito and an enchilada. 

The dish, made up of a traditional beef, bean, and cheese burrito smothered in red enchilada sauce and topped with shredded cheese, first appeared on the chain’s menu in the 1970s. But whether or not you’ll find it on the menu may vary, as it’s been discontinued and reintroduced several times since. 

Luckily, if you’re craving one, there’s no need to worry whether the Enchirito is currently available at your local Taco Bell or even about trying to order it off the “secret menu,” for that matter. It’s easy to make at home and just as mouthwatering as the real thing.

Why This is the Best Recipe for a Taco Bell Enchirito

With relatively simple ingredients, the enchirito gets its authentic taste from the spice mixture that seasons the beef and sauce. This combination perfectly mimics the real taco seasoning from Taco Bell. 

In addition, it’s simple to make in both small and large batches and provides an easy, affordable, filling dinner or meal prep lunch. Plus, who can turn down the intense cheesy, beefy, saucy flavor, one of the heartiest dishes to ever grace Taco Bell’s menu?

Why You Won’t Want to Miss this Delicious Taco Bell Treat

The Sauce – I think the sauce really makes the difference in this recipe. The original Taco Bell sauce has good flavor and just the right amount of spice without being overly hot.

You may even want to double the portion of the sauce so you will some on hand to pour over tacos or to use with your other favorite Mexican recipes. I love to use this sauce when I make homemade nachos.

Enchirito Ingredients

The list of ingredients in the Taco Bell enchirito recipe may be long, but don’t let it stress you out. Most are likely already in your pantry or spice rack, and others are easy to find and typically affordable.

For the burrito’s seasoned beef filling:

  • Ground chuck
  • Masa harina
  • Chili powder
  • Onion powder
  • Garlic powder
  • Seasoned salt
  • Paprika
  • Ground cumin
  • Garlic salt
  • Sugar
  • Dried minced onion
  • Beef bouillon powder
  • Water

For the enchirito sauce:

  • Canned tomato sauce
  • Water
  • Chili powder
  • Cumin
  • Minced onion
  • White vinegar
  • Garlic powder
  • Garlic salt
  • Paprika
  • Sugar
  • Cayenne pepper

For assembling the enchiritos:

  • Soft flour tortillas
  • Refried beans
  • Shredded cheddar cheese
  • White onion
  • Sliced black olives

Using fresh, high-quality spices is critical for best results, as the seasoning blend does a lot of the heavy lifting when it comes to flavor. Mixing the spice blends ahead of time can make the cooking process quicker and less stressful than in the moment. 

Copycat Taco Bell enchirito ingredients on a marble surface.

Ingredient Substitutions

Masa harina, a traditional Mexican flour made of dried ground corn treated with lime, is the best choice for a binder and thickener in the seasoned beef. If this isn’t available, cornmeal or corn flour (not corn starch) can fill in if necessary. 

While the spice blend is optimized for the best flavor, those sensitive to heat can skip the cayenne or reduce the chili powder. On the flip side, add a bit more of these spices or toss a few pickled jalapenos into the filling for additional heat. 

The filling is also easy to tweak to your needs. Instead of ground beef, you can use chicken, chorizo, or even vegetarian options like tofu. Likewise, the refried beans can be swapped for black beans and cheddar for pepper jack, colby jack, or any other shredded cheese you desire. The enchirito can even be made gluten-free by replacing the flour tortillas with corn or other non-wheat flour alternatives.

How to Make Taco Bell Enchrito

The first step is making the seasoned beef filling:

  1. Add the spices and masa harina to a small bowl and stir to combine.
  2. Brown the crumbled beef in a large skillet over medium-high heat.
  3. Drain the excess grease and rinse the cooked beef with water.
  4. Return the beef to the skillet and add the seasoning mix and water.
  5. Cook until the liquid has mostly evaporated, and then remove from the heat.
Collage of making seasoned ground beef filling for copycat Taco Bell enchiritos.

Then make the enchirito sauce:

  1. Place all the sauce ingredients in a saucepan or skillet. Stir to combine.
  2. Cook over low heat for 20 minutes.
Collage of making Taco Bell enchirito sauce.

Finally, all that’s left is to assemble the enchiritos:

  1. Warm the refried beans in a small pan over medium-low heat. When warmed, spread over the tortillas.
  2. Add a scoop of ground beef on top of the beans along the center of the tortillas.
  3. Roll up the burrito and place it seam-side-down in a baking dish. 
  4. Spoon the enchilada red sauce over the burritos, and then sprinkle cheese, diced onion, and olive slices on top.
  5. Bake at 350°F for about 15 minutes.
Collage of assembling and baking copycat Taco Bell enchiritos.
Closeup of copycat Taco Bell enchirito.

Fun Toppings for Your Enchiritos 

The preparation above is the most faithful to the way you’d find the enchirito at its home restaurant. But luckily, your home kitchen has more options than Taco Bell. Try these additions:

  • Sour cream
  • Guacamole
  • Pico de gallo
  • Green onions

What Goes Well with the Taco Bell Enchirito

Make it a true Taco Bell-inspired Mexican feast by pairing your enchirito with a Taco Bell Soft Taco or a double decker taco, with a soft outside surrounding a crunchy inside shell. Since you’ll already have some on hand, refried beans are a great choice for a side, as is Spanish rice or corn salsa.

How to Store Enchiritos

To store these and maintain their quality, follow these guidelines to store in the refrigerator.

  1. Allow enchiritos to cool, but don’t leave them at room temperature for more than two hours for food safety reasons.
  2. Place the Enchiritos in an airtight container. You can use a plastic container with a tight-fitting lid or a glass container with a lid. Alternatively, you can wrap them individually in aluminum foil or plastic wrap.
  3. Store them in the refrigerator. Properly stored enchiladas will last for 3 to 5 days in the refrigerator.

What’s the Best Way to Reheat an Enchirito

The best way to reheat enchiritos is the same way you cooked them to begin with, in the oven.

  1. Preheat the oven to 350°F (175°C). Remove your enchiritos from the fridge and let them come to room temperature as the oven heats up. 
  2. Place them in an oven-safe container. You can use the one they’re currently stored in if it’s safe for the oven. 
  3. Cover the dish with aluminum foil to prevent the enchiritos from drying out. 
  4. Heat in the oven for 20-25 minutes until completely warmed through to 165°F (74°C). 
  5. Remove the dish from the oven and let the enchiritos cool for a few minutes before enjoying.

While there’s no denying it takes longer than popping it in the microwave, using the oven helps preserve texture and flavor far better. If you’re in a rush, they can be heated up in the microwave on a microwave-safe plate, covered by a lid, or another microwave-safe plate. Heat them one to two minutes at a time until they’re heated through.

Copycat Taco Bell enchirito with ground beef refried beans filling.

Love Taco Bell? Be sure to check out these recipes

Browse through my Mexican copycat recipes and easy main dish recipes to find delicious meals to make at home.

Two copycat Taco Bell enchiritos on a plate.

Taco Bell Enchirito

Recreate this Taco Bell classic at home.
4.82 from 48 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican
Keyword: Taco Bell Recipes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 678kcal



  • 1 1/2 tablespoons masa harina
  • 4 1/2 teaspoons chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon sugar
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon beef bouillon powder
  • 1 1/3 pounds ground chuck


  • 8 ounces tomato sauce
  • 1/3 cup water
  • 1/4 teaspoon chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons minced onion
  • 1 tablespoon white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cayenne pepper


  • 4 tortillas
  • 1 cup refried beans heated
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped white onions
  • sliced black olives optional


  • In a small bowl, combine all the ingredients for the beef, except for the beef itself, and mix well.
  • Crumble the ground chuck into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat and drain the grease from the beef.
  • Return the beef to the pan and stir in the spice mix and 3/4 to 1 cup of water. Simmer uncovered on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove the pan from the heat before the meat is completely dry.
  • To make the sauce, combine all the ingredients for the sauce in a saucepan and mix well. Simmer at a very low temperature for 15 to 20 minutes. Remove from the heat and let cool.
  • Preheat the oven to 350°F.
  • To assemble the Enchirito, spread 1/4 of the heated refried beans onto a tortilla, followed by 1/4 of the ground beef. Roll up the tortilla and place it seam-side down in an ovenproof dish coated with non-stick spray. Repeat with remaining tortillas. Cover with the prepared sauce, cheese, chopped onions, and black olives, if desired.
  • Place the Enchiritos in the preheated oven for about 15 minutes, or until the cheese melts.



Note: Taco Bell never bakes up a pan of these enchritos. You can make them this way to serve to your family.


Calories: 678kcal | Carbohydrates: 32g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 137mg | Sodium: 2104mg | Potassium: 751mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1520IU | Vitamin C: 4.7mg | Calcium: 309mg | Iron: 6.5mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. vlf

    4 stars
    as I remember them, the chopped onions go *inside* the Enchirito. should be beans then onions (press in with back of spoon) then beef, and rollup in that corn tortilla! I liked that chopped onion pressed into the bean so much that i do that everywhere! Source: me in the seventies monchin’ enchiritos on the daily!

  2. Tony

    3 stars
    1. There is something wrong with your video feed, it starts to play the Taco Bell Enchirito video and then moves to a different video.
    2. The original enchirito used a corn tortilla.

    Other than the flour tortilla this is pretty close

    • Stephanie Manley

      To watch the video, I believe you need to click on ‘Stay’ when it comes up, otherwise you get moved to another video. I think the original had a tortilla that was a mix of both flour and corn. Those style of tortillas are a little harder to find though.

  3. Lara Chandler Chape

    5 stars
    Hubby said can sauce would be good. I said no, this recipe looks fantastic. So we made two batches- one with canned sauce, the other with this sauce. Hands down, this is what I remember of the Enchirio, and I bet I ate 100 of them!
    I will thin the sauce next time, actually next week when I make it again, I followed the recipe and Taci Bell’s was more thin, but the taste is so true!

  4. Marie

    4 and a half teaspoons of chili powder ? Is that right ? Plus along with alllll the other spices seems like an awful lot!

  5. Annette

    4 stars
    Have a question. I made sauce & beef & will assemble & bake tomorrow. The ingredient wording that says “seasoning salt”; does that mean “ season with salt” or is there a special product I don’t know about? Will post again after my family weighs in.

  6. Cassie

    4 stars
    Way too many ingredients. This seems to be a problem with copy cat recipes. Maybe it’s needed to mimic the taste, but I’d rather have less ingredients that are easy to remember. (That’s why I don’t watch Rachael Ray… too many ingredients.)

    • Stephanie Manley

      Thank you for letting me know. If you want something super easy, buy a couple of large bottles of Ortega sauce and use that for the sauce, and use your favorite taco seasoning. That would cut down a lot on the ingredients. I am sorry you didn’t like that I tried to shoot for more authentic food over making something easy.

      • DavidF

        Well, if there are too few ingredients, then it won’t taste similar to what you are trying to copy / duplicate. So, it’s important to have enough ingredients where you get the distinct and as-close-as-possible taste to the original. To me / us, we don’t mind a list of ingredients, because it sure won’t taste bland and might teach us a thing or two — as we learn from expert chefs like Ms. Copykat.

        Thanks, Stephanie, for each and every recipe. We do learn from your experience.

    • Joshua

      5 stars
      This is actually as close of a recipe in taste as I’ve been able to find anywhere (and I’ve tried a LOT of other recipes). I think the problem here is not her recipe but possibly your lack of motivation? I have more ingredients in my homemade ramen seasoning than Stephanie has in this recipe so I would say this recipe isn’t too complicated overall and the outcome is fantastic! Thank you Stephanie, for all these different and inspiring recipes that have made our lives just a tad bit more enjoyable and much, much tastier! Keep it up, hun!

  7. Laura

    5 stars
    Thank you for this recipe! My husband really missed Taco Bell Enchirtio’s and he said this was really good. Easy to make and the sauce is delicious. Will definitely be a staple for us!

  8. Roberta Rose

    I made this before, for my husband, I used taco flavored beef, small corn tostada, jalapeno Velveeta cheese, melted, w/diced tomato and onion, he loved it !!!! Of course a large burrito tortilla.

  9. Roderick Levingston

    The amount of ground beef you used was never mentioned. Should I assume a pound and have you ever tried it with ground turkey?

    • Nancy Malig

      Um, it’s in the ingredients list…1-1/3 ground chuck. Sure it’ll work with ground turkey, chicken, pork, ostrich, buffalo–customize it any way you want.

      • Joshua

        Hmmmm… ground ostrich? I’m curious as to what that tastes like. Is it more like chicken or turkey..? Hahaha

  10. Sherry

    I am making this tonight…can’t wait! Why couldn’t you just get bean burritos at taco bell open them up and put the meat mixture and onions in it. Wrap up and pour the sauce over it, add onions ,cheese and olives on top? Let ya know if it works

    • Nancy Malig

      Red sauce used on the food in their kitchen is NOT the same as taco sauce in the packets. Red sauce is milder and has a fuller texture and taste. It’s called enchilada sauce.

    • Betty

      I just made your sausage. It was great, thank you for all your hard work. It’s easy to get one from Taco bell. order bean burrito, have them add beef to it, and order a side of their red sauce that they use in the burrito. Viola you have your self and enchirito

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