Taco Bell Enchirito – Copycat Recipe

Taco Bell Enchirtio can be found on the Taco Bell Secret Menu. You can recreate this favorite Taco Bell recipe now with this copycat version.

Two copycat Taco Bell enchiritos on a plate.

Taco Bell Secret Menu

The Enchirito is possibly the most desired ex-menu item at Taco Bell. The Enchirito is so good, you might just luck out by straight-up asking the cashier for one, even if it’s not actually on the written menu.

It could be on Taco Bell’s secret menu, and the cashier might even have a button for it. Or, they might just know how to make it and just do it for you. Even if you live far away from a Taco Bell, you can recreate this favorite Taco Bell entree at home with this copycat recipe.

The On and Off Enchirito Story

One of the things I love about Taco Bell is how they come up with new ideas, and the Enchirito is a perfect example of their creativity. As the name suggests, it was designed to combine an enchilada and a burrito.

The Taco Bell Enchirito made its debut in the 1970s. Then it was advertised as a special corn tortilla filled with ground beef, pinto beans, and onions and topped with red sauce, cheese, and olives. It was removed from the menu in 1993 and then returned with a couple of changes.

The corn tortilla was switched to a white wheat tortilla, and they removed the olive slices from the top. This was again excommunicated from the main menu in 2013.

Just like the Taco Bell Double Decker Taco, fans everywhere hope and are happy when the enchirito is back on the menu!

What Makes This CopyKat Enchirito so Special?

This is a tortilla filled with refried beans and seasoned ground beef and topped with red sauce, cheese, black olives, and chopped onions. I love to heat these up in the oven and let the cheese brown just a bit.

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

Don’t be intimidated by the long list of ingredients. It’s worth it once you taste the incredible flavors.

For the seasoned ground beef:

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

For the enchirito sauce:

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

To assemble the enchiritos:

  • Soft Flour tortillas
  • Refried beans
  • Shredded cheddar cheese
  • White onion
  • Sliced black olives
Copycat Taco Bell enchirito ingredients on a marble surface.

How to Make Taco Bell Enchrito

To make the seasoned ground beef:

  1. Place all the spices for the beef in a small bowl.
  2. Stir to combine the spices.
  3. Brown the ground beef in a skillet. Drain and rinse the cooked beef with water.
  4. Return the beef to the skillet and add the spice mix and water. Stir to combine.
  5. Cook until the liquid has evaporated and it is still somewhat moist but not dry.
Collage of making seasoned ground beef filling for copycat Taco Bell enchiritos.

To 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.

To assemble and bake the Enchiritos:

  1. Warm the refried beans in a small pan. Once warmed, spread them on the tortillas.
  2. Place the cooked ground beef on top of the beans in the center of each tortilla.
  3. Roll up the tortillas and place them seam-side down in a baking dish.
  4. Pour the red enchilada sauce over the rolled-up tortillas.
  5. Top sprinkle cheese, diced onions, and olives.
  6. Bake at 350°F until the cheese melts, about 15 minutes.
Collage of assembling and baking copycat Taco Bell enchiritos.
Closeup of copycat Taco Bell enchirito.

What to Serve with Enchiritos

The Taco Bell Enchirito is a wonderful combination of enchiladas and a burrito. Since you have all of the ingredients on hand you may want to serve some Taco Bell Soft Tacos with this or maybe even a Double Decker Taco, but I also recommend some refried beans, Spanish rice, or some corn salsa.

Fun Toppings for Your Enchiritos

While Taco Bell has typically only topped these treats with cheese and black olives, you have more options at home. Here are a few suggestions.

  • Sour cream
  • Slices of green onions
  • A spoonful of pico de gallo
  • A dollop of guacamole

How to Store Enchiritos

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

  1. Allow them to cool to room temperature after cooking. Do not leave them out for more than 2 hours to prevent bacterial growth.
  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

The best way to reheat Enchiritos while maintaining their texture and flavor is to use an oven. Here’s a step-by-step guide to reheating these in the oven:

  • Preheat your oven to 350°F (175°C).
  • If these have been stored in a refrigerator, remove them and let them sit at room temperature for about 15-20 minutes. This will help them reheat more evenly.
  • Place them in an oven-safe dish. If they were stored in an oven-safe container, you can reheat them directly in that container.
  • To prevent the Enchiritos from drying out, cover the dish with aluminum foil. This will help retain moisture during the reheating process.
  • Place the covered dish in the preheated oven and reheat for 20-25 minutes. If the Enchiritos were frozen, you may need to increase the reheating time to 30-40 minutes.
  • After the initial reheating time, remove the foil and check the temperature of the Enchiritos. If they’re not heated through, return them to the oven for an additional 5-10 minutes, or until they reach an internal temperature of 165°F (74°C).
  • Once they are thoroughly heated, remove them from the oven and let them sit for a few minutes before serving.

Using an oven to reheat Enchiritos helps preserve their flavor and texture better than using a microwave, which can make them soggy. However, if you’re in a hurry and need to use a microwave, place the enchiladas on a microwave-safe plate, cover them with a microwave-safe lid or another plate, and heat them in 1-2 minute intervals until they reach the desired temperature. Be sure to check and stir them occasionally to ensure even heating.

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.
4.77 from 39 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.

  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.

  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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