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.

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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. Colleen Sullivan

    5 stars
    I worked for Taco Bell from 1982-1987 (yes 5 years of being a Gold Bell employee!) That was when they used the special corn tortillas that they had specially made just for enchiritos. I think they were part corn and part flour tortillas. They switched to plain flour tortillas to reduce the number of single use items. This recipe is really good, and very close in taste to theirs. My husband always loved the enchiritos so I made this yesterday for his birthday dinner. He was so happy with it! I might make a large batch of the seasoning so that I can have it ready each time I want taco meat. Back when I worked there, the spice mixture was mixed with water at least 24 hours ahead of time (stored in the walk-in) so the flavors could meld together, and the onion could rehydrate before adding to the meat. One point I want to make is that you should never drain your meat grease into the sink. The cost to get your pipes reamed out every few years from the build-up isn’t worth it. I scoop the meat out of the pan into a paper towel lined bowl, draining as much as possible as I go, then put the rest of the grease into a bowl until it is cool enough to dump into the trash.

  2. Candy

    5 stars
    Love this. My husband made it for us. Loved that even more! For those who are saddened that Taco Bell discontinued it, start a petition. It seems that a large amount of people miss this item and would love it back.

  3. Jenny

    5 stars
    nope. this recipe is totally different than McCormicks and La Victoria – absolutely NO comparison. If you want a simple meal – then yes, take the shortcuts. If you want the real deal – don’t do it. This recipe is A-MAZE-ING. do it.

  4. Jason Griffin

    I also love my encharito and was upset when I was told it was discontinued…so here’s a secret. Ask for a ” Beef burrito “at Taco bell, they might be confused from the start because it’s not a menu item. Ask them to just leave out the beans and add cheese and onion. Also ask for a side of the red sauce, they’ll put it in one of the nacho cheese containers and you can poor over,dip and just slurp.

  5. Sharon Brown

    I will be making this tomorrow for dinner by your recipe minus at least half of the cayenne. Then a couple days later I’ll try the quick tips recipe. Enchiritos were my very favorite item on their menu. I probably had them 4 times a week for my lunch. So thank you for sharing this.

  6. Drewbud87

    Shortcut: Old El Paso Red Enchilada (Mild) sauce tastes almost exactly like the original. Also, I make my pinto beans in Insta Pot and smooth them with hand held saucer- just add chilli powder, simple and tastes almost the exact same and I’m guessing maybe healthier too. I’ve always loved the Enchirito.

  7. Julie

    5 stars
    Thank you so much!! I went to Taco Bell tonoght and they removed it from the secretmenu aldo. They said it was a corporate decision. So bummed but now i can just make art home!!

    • sharon sutton

      I also went to Taco Bell only to be told my favorite item had also been completely nixed. So completely disgusted. If they have ingredients on hand, why can’t they make it for those who want it.? Thanks for the recipe, though. Sounds good.

    • Janna

      Me too, went and they no longer sell it ? it was my favorite and only thing i ordered so i will be trying this thank you for sharing.

      • Jennifer

        Green sauce was like crack. I loved that stuff when I work in high school. So disappointing ordering food there and not being able to have it made the way I used to “make” mine.

    • Giselle

      I always loved my enchiritos with green sauce, no red. It was definitely my favorite at Taco Bell, and I’m really bummed they won’t do them anymore ?

  8. Ruth Decker

    5 stars
    PLEASE don’t drain the beef grease down the drain. It can clog it completely, destroying the joy of eating this delicious meal.

  9. Ryan T Vincent

    3 stars
    The onions go in the Enchirito. I worked at Taco bell. It’s also the only thing I eat there.
    The sauce is missing a little of the original recipe flavor. It’s still decent though.

  10. Candy

    5 stars
    The directions seem a little unclear. Mix everything except the meat. When do I add the sauce to the mixture? Or do I only add the sauce after they are wrapped and ready for baking?

  11. Sharon

    5 stars
    Oh my! My mouth was watering so bad by the time I removed our Enchirito from the oven, I forgot to take pictures of the final product! Thought this was SO WORTH the time to make. Maybe tomorrow evening I won’t be in such a hurry to taste the creation! Mine did look just like the picture, though.????????????

  12. Cindy Lou

    4 stars
    I made this tonight for the first time, the meat spices are spot on but the sauce is still not the same. Also was hotter than Taco Bell. I’m sure was the cyan-pepper, maybe cut back on that next time, but sill – is just missing something – can’t figure it out.

    • Al Hew

      What you are missing is the “flavor enhancers,” such as hydrolyzed vegetable protein, MSG, other glutimates, etc.

    • Brooke Dickerson

      I agree, the initial smell and taste were spot on with the sauce but once topped on the enchiladas there was something missing. I am going to add in a bit more water and vinegar as well as cut cayenne in half next time

      • Stephanie

        Often when a recipe is missing “something” the “something” is salt. Our chili powders may have had different amounts of salt.

  13. William A Turri

    5 stars
    Although this is an excellent recipe you can shortcut the way you make it at home.Fry up your ground beef add Taco Seasoning (I use McCormicks) open a can of Refried Beans and use a Canned Chili sauce like La Victoria and cheddar cheese add chopped onion and its very close with less hassle.Semi homemade..

    • Nancy

      I made this with the taco seasoning packet and canned refrained beans and topped it with enchilada red sauce and it was pretty close and very fast

4.82 from 48 votes (26 ratings without comment)

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