Experience the perfect fusion of burrito and enchilada with this incredible Taco Bell Enchirito that combines the best of both worlds in one satisfying dish. This on-again, off-again menu item features seasoned beef and refried beans wrapped in a soft flour tortilla, then smothered in authentic red enchilada sauce and melted cheese. Initially introduced in the 1970s, this hearty creation has delighted Taco Bell fans for decades with its bold flavors and generous portions that satisfy even the largest appetites.
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Table of Contents
About the Taco Bell Enchirito
Taco Bell created the Enchirito in the 1970s as one of their original fusion menu items, combining a traditional burrito with enchilada-style preparation. This innovative dish has appeared and disappeared from menus multiple times over the decades, making it a sought-after item among fans who remember its unique appeal.
Why This Recipe Works
The secret to an authentic-tasting Enchirito lies in the carefully crafted spice blend that perfectly mimics Taco Bell’s signature seasoning. The masa harina acts as a natural thickener for the beef filling, while the homemade red sauce provides just the right amount of heat and flavor. This recipe delivers that iconic combination of textures and tastes that made the Enchirito a beloved menu item.
Enchirito Ingredients
The list of ingredients in the Taco Bell enchirito recipe may be long, but don’t let it overwhelm you. Most are likely already in your pantry or spice rack, and others are easy to find and typically affordable.
For the Seasoned Beef Filling:
- Ground chuck – Provides rich, beefy flavor and the right fat content for juicy filling
- Masa harina – Traditional Mexican corn flour that thickens and binds the seasoned beef
- Chili powder – Adds warmth and authentic Mexican flavor to the beef mixture
- Onion powder – Provides savory depth without texture pieces
- Garlic powder – Delivers aromatic garlic flavor throughout the filling
- Seasoned salt – Enhances all flavors and adds complexity to the meat
- Paprika – Contributes color and mild pepper flavor
- Ground cumin – Essential for authentic Mexican taste and earthy warmth
- Garlic salt – Reinforces garlic flavor while adding saltiness
- Sugar – Balances spices and reduces any bitter notes
- Dried minced onion – Adds texture and concentrated onion flavor
- Beef bouillon powder – Intensifies the meaty flavor of the ground beef
- Water – Helps distribute spices and creates proper consistency
For the Enchirito Sauce:
- Canned tomato sauce – Forms the base for the authentic red enchilada sauce
- Water – Thins the sauce to the proper consistency for coating
- Chili powder – The Primary spice that gives the sauce its signature flavor
- Cumin – Adds earthy depth and authenticity to the sauce
- Minced onion – Provides savory flavor and slight texture
- White vinegar – Adds tanginess and helps preserve the sauce
- Garlic powder – Essential for the signature Taco Bell sauce taste
- Garlic salt – Reinforces garlic flavor while seasoning the sauce
- Paprika – Contributes color and mild pepper notes
- Sugar – Balances acidity and rounds out the flavor profile
- Cayenne pepper – Provides a heat level that can be adjusted to taste
For Assembly:
- Soft flour tortillas – The wrap that holds everything together
- Refried beans – Creamy base layer that adds protein and texture
- Shredded cheddar cheese – Melts beautifully over the sauce for finishing
- White onion – Adds fresh crunch and sharp flavor as a topping
- Sliced black olives – Traditional garnish that adds color and briny flavor
Using fresh, high-quality spices is crucial for achieving the best results, as the seasoning blend does most of the heavy lifting in terms of flavor. Mixing the spice blends ahead of time can make the cooking process quicker and less stressful than in the moment.
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 until well combined.
- 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 an excellent choice for a side, as is Spanish rice or corn salsa.
Storage & Reheating Instructions
- Refrigerator Storage: Store assembled enchiritos in airtight containers for up to 5 days. Allow to cool completely before refrigerating.
- Reheating Method: Reheat in a 350°F oven for 20-25 minutes, or until heated through to an internal temperature of 165°F. Cover with foil to prevent the food from drying out. Can be microwaved for 1-2 minutes if needed quickly.
- Freezing: Not recommended for assembled enchiritos, as tortillas become soggy. Freeze beef filling and sauce separately for up to 3 months.
Love Taco Bell? Be sure to check out these recipes
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- Taco Bell Mild Sauce
- Taco Bell Mexican Pizza
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Browse through my Mexican copycat recipes and easy main dish recipes to discover delicious meals you can make at home.
Taco Bell Enchirito Easy Copycat Recipe
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.
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!
hi , may be a stupid question, but do you mix the masa harina with the hamburger?
In the sauce it calls for tomato sauce. Isn’t it a sauce made with red chiles instead of tomato sauce?
Red chilies is definitely a component of the sauce, but it has other seasonings in it.
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!!!
YES a 1000,s time YES
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….
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.
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!!
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!!!
Thank you for all of your great tips! Much appreciated.
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.
That was my dads favorite!! I loved them as well! The Taco Bell in my area dosen’t have it on their menu
Our Taco Bell doesn’t have it on their menus either but if you ask for one, they will make it.
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!
Ok it’s placed in an oven proof dish! Why? There are no instructions to bake it.
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.
You are correct if you want to heat this up, definitely put this in an oven proof dish.
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 🙂
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.
My sister would love this! She is always making something like this weekly. It looks so delicious and hearty.
I like to add a dollop of sour cream to this! I hope you give the recipe a try.
Seriously looks so good. I’ve never had this at TB, but would love to make this. YUM
I hope you give it a try.
I’ve never seen this before at Taco Bell, but it definitely looks delicious and worth trying to make. Thanks for the recipe!
It has appeared on and off the menu for awhile. You can request this now.
This looks AMAZING! My hubby loves Taco Bell so I know he’d love this! I can’t wait to make it it now.
This looks really yummy and exactly like the Taco Bell enchirito! I will be trying this recipe very soon!
That sauce is good for a lot of things 😉
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!
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.
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.