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.
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Table of Contents
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.
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:
- Add the spices and masa harina to a small bowl and stir to combine.
- Brown the crumbled beef in a large skillet over medium-high heat.
- Drain the excess grease and rinse the cooked beef with water.
- Return the beef to the skillet and add the seasoning mix and water.
- Cook until the liquid has mostly evaporated, and then remove from the heat.
Then make the enchirito sauce:
- Place all the sauce ingredients in a saucepan or skillet. Stir to combine.
- Cook over low heat for 20 minutes.
Finally, all that’s left is to assemble the enchiritos:
- Warm the refried beans in a small pan over medium-low heat. When warmed, spread over the tortillas.
- Add a scoop of ground beef on top of the beans along the center of the tortillas.
- Roll up the burrito and place it seam-side-down in a baking dish.
- Spoon the enchilada red sauce over the burritos, and then sprinkle cheese, diced onion, and olive slices on top.
- Bake at 350°F for about 15 minutes.
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.
- Allow enchiritos to cool, but don’t leave them at room temperature for more than two hours for food safety reasons.
- 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.
- 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.
- 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.
- Place them in an oven-safe container. You can use the one they’re currently stored in if it’s safe for the oven.
- Cover the dish with aluminum foil to prevent the enchiritos from drying out.
- Heat in the oven for 20-25 minutes until completely warmed through to 165°F (74°C).
- 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.
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Taco Bell Enchirito
Ingredients
Beef
- 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
Sauce
- 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
Assembly
- 4 tortillas
- 1 cup refried beans heated
- 1 cup shredded cheddar cheese
- 1/4 cup chopped white onions
- sliced black olives optional
Instructions
- 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.
Mike
I have been making these for years. Only thing I do different (and I am pretty sure that the originals made them this way) is put the chopped onion in with the beans and beef before rolling them up.
Great recipe!
steve
hi , may be a stupid question, but do you mix the masa harina with the hamburger?
Dianne
In the sauce it calls for tomato sauce. Isn’t it a sauce made with red chiles instead of tomato sauce?
Stephanie
Red chilies is definitely a component of the sauce, but it has other seasonings in it.
Doug Mathews
I love the Taco Bell enchiritos. Next time in Taco Bell, show your age, and ask for a Bell Burger!! I say BRING BACK THE BELL BURGER!!!
sharon
YES a 1000,s time YES
Lisa Shockey
OMG!! The Bell Beefer!! I was explaining it to my kids the other day. It was the best thing taco bell ever had. I will NEVER understand why places gotta screw up by taking an amazing, insanely popular, money maker products and get rid of them… or turn it to crap by “improving” it. New&Improved is rarely better than what they started with….
Mary
This looks fun to make, but you can still order it at Taco Bell even though it’s not on the menu. My husband has one for lunch about once a week.
Dianna
In Colorado, they are taking it off the menu for good. That’s what I was told when I ordered one. Cant wait to try this Copycat. I love the fact that you have 3 cut black olives on the top just like they served them in the 70’s!!
Phil Jacobson
Follow-up: Pretty darn awesome! I used corn tortillas in accordance with the original 70s enchirito build, and wolfed the first one down so fast I needed another to savor …come to think of it, that was my routine in high school. Huh…
Anyway, here’s a baking tip when using corn tortillas – assemble the enchirito as directed. Put it in a 400 degree oven and bake until the rolled ends of the tortilla collapse down. At that point the corn tortilla is saturated to perfection with sauce, just like the good ol’ days.
Thanks, Stephanie!!!
Stephanie
Thank you for all of your great tips! Much appreciated.
Philip
I used to gown to TB and order an Enchirito nearly every day at lunch when I was in high school in the late 70s. I haven’t had one since, and I’m dying to give this recipe a try! I sure hope they taste as good as I remember them being.
Cheryl
That was my dads favorite!! I loved them as well! The Taco Bell in my area dosen’t have it on their menu
Patti
Our Taco Bell doesn’t have it on their menus either but if you ask for one, they will make it.
Marilyn
I fell in love with the Enchirito when it first came out! Hated when it as discontinued. So glad it’s back. I’ve made my version for years, but must try this sauce recipe!
Gloria May
Ok it’s placed in an oven proof dish! Why? There are no instructions to bake it.
PDYSRQ
She mentioned, in the narrative, that she likes to heat them up in the oven to melt the cheese. Clearly an optional step, but if chosen you would want it to be in an ovenproof dish.
Stephanie
You are correct if you want to heat this up, definitely put this in an oven proof dish.
Buffy
We live out in the sticks too!! Go to town like once a month and get what we need for the month, TB is over an hour away so this will be PERFECT for home eats! Thank You for having such a mouthwatering site to get recipes. I appreciate your work to make us happy, and I’m sure there are many more people who do too!! This recipe really made my day Bigtime 🙂
Steve Thomas
Taco Bell discontinued these for a half-dozen years, and when they came back, it was a different item. They used a flour tortilla instead or a corn one, and they left off the black olives.
Maybe they made other changes as well. They just weren’t the same. I’m glad to see masa harina on the list of ingredients and olives in the pictures.
I have five pounds of masa harina in the cupboard, but my new tortilla press arrived broken. I’m not ignoring you, Stephanie; I’m hankering to give it a try, but as Forrest Gump said, “Well, it happens.” I’ll soon be chowing down on this.
Bri
My sister would love this! She is always making something like this weekly. It looks so delicious and hearty.
Stephanie
I like to add a dollop of sour cream to this! I hope you give the recipe a try.
chastity
Seriously looks so good. I’ve never had this at TB, but would love to make this. YUM
Stephanie
I hope you give it a try.
Kim @ Two Kids and a Coupon
I’ve never seen this before at Taco Bell, but it definitely looks delicious and worth trying to make. Thanks for the recipe!
Stephanie
It has appeared on and off the menu for awhile. You can request this now.
Dawn Nieves
This looks AMAZING! My hubby loves Taco Bell so I know he’d love this! I can’t wait to make it it now.
Jennifer B
This looks really yummy and exactly like the Taco Bell enchirito! I will be trying this recipe very soon!
Stephanie Manley @CopyKat.com
That sauce is good for a lot of things 😉
Amanda
Taco Bell has always been one of my favorites, but, living way out in the country we never have the opportunity to eat there anymore. I’m so excited to recreate their menu at home! Thanks for sharing this recipe!
Stephanie Manley @CopyKat.com
You know I lived out in the country too a few years back. I know a lot of people don’t appreciate the sentiment about how hard it is to get some things. Taco Bell was something that I had a craving for when they were so hard to get to.
jessica marinaccio
YUMMY !!!! its 7:30 am and I already know where Im going for lunch…. Sending my husband to the store later to get the spices I need to make this too : ) I love mexican.