Copycat Taco Bell Enchirito Recipe

Do you remember the legendary Enchirito from Taco Bell? That iconic dish featured soft flour tortillas generously wrapped around savory taco-seasoned ground beef and creamy refried beans, all generously smothered in a rich, flavorful red enchilada sauce and topped with perfectly melted cheese. For many, the Enchirito was a go-to order, a staple of a “run for the border.” While it’s been a while since this beloved item graced the Taco Bell menu, there’s no need to despair. Recreating the Enchirito at home isn’t just possible; it’s arguably even better, especially when you follow these expert tips and tricks to elevate your homemade version to perfection.

My passion for crafting restaurant copycat recipes is no secret. My website is filled with them, and I even have a dedicated Pinterest board overflowing with these culinary recreations. This Copycat Taco Bell Enchirito recipe is a fantastic addition to my collection, promising to satisfy those cravings for a taste of nostalgia.

From replicating favorite Starbucks beverages to mastering the flavors of Olive Garden classics, or even bringing back Wendy’s iconic dishes, I thrive on re-creating these beloved restaurant favorites. This joy is amplified when a cherished menu item is discontinued, making a drive-thru grab impossible. That’s when the challenge and satisfaction of a perfect copycat truly shine.

Taco Bell’s Discontinued Delights: Why Homemade Reigns Supreme

While I don’t frequent fast-food establishments often, Taco Bell has always held a special place in my heart, largely due to my unwavering love for Mexican food. However, lately, my loyalty has been tested. I’m a creature of habit, tending to order the same items whenever I visit a restaurant. Does that sound familiar? When a specific craving hits, I head to a particular place for that precise item. My choices rarely deviate, perhaps alternating between two favorites. My second most ordered item from Taco Bell, after the Enchirito, was the Mexican Pizza.

I used to always order the #1 combo. Then, last year, they inexplicably rebranded it as #3. It was a minor annoyance, one I attributed to the chaos of 2020. But then, the real heartbreak: Taco Bell removed the Mexican Pizza from their menu entirely. Thankfully, I already had a fantastic recipe for homemade Taco Bell Mexican Pizza, so the sting wasn’t as severe. Still, my reliance shifted to the new #3 combo. Yet, even that brought disappointment, as they discontinued the “fresco style” option for the accompanying taco, which added fresh pico de gallo and was infinitely superior to the sour cream version. Most recently, during a lunch outing with my daughter, I discovered that even the beloved Taco Salad was gone. Taco Bell seems intent on introducing unconventional new items while phasing out the classics that generations have loved. This constant rotation only strengthens my resolve to master their most popular dishes at home, bypassing the drive-thru entirely.

Now, instead of lamenting the loss of the Taco Salad, I simply turn to my Air Fryer Edible Taco Bowl recipe and top it with my fresh Homemade Pico de Gallo. Take that, Taco Bell! My rant is officially over, and my kitchen is now the ultimate destination for satisfying these cravings.

Mastering the Copycat Taco Bell Enchirito Recipe at Home

I owe the inspiration for this delightful new addition to my copycat recipe collection to my dear friend, Brandi, from Aunt Bee’s Recipes. Her husband, Kevin, was heartbroken when Taco Bell discontinued the Enchirito, so Brandi began making them at home, and now, so do I! This recipe embodies convenience and flavor, making it a perfect meal solution for busy individuals and families.

Brandi’s approach to the Enchirito is incredibly practical. She often prepares a batch ahead of time and stores them in microwave-safe containers. This makes them ideal for her husband to quickly heat up for lunch at work or for her two incredibly active children to zap for a satisfying snack after school or between activities when hunger strikes. This make-ahead capability is one of the greatest strengths of this recipe.

The beauty of this homemade Enchirito recipe lies in its simplicity, speed, and versatility. It’s quick to assemble, perfect for advance preparation, and incredibly easy to reheat when you’re ready to eat. While microwaving individual portions is convenient for one or two people, I’ve also included instructions for baking a larger batch in the oven. For a family as large as mine, queuing up at the microwave is simply not an option when everyone wants to enjoy an Enchirito simultaneously!

Discovering Culinary Treasures with the Freaky Friday Recipes Blog Hop

You might be wondering why I’m singing my friend Brandi’s praises a bit more enthusiastically than usual today. Well, today marks a special occasion: it’s *Freaky Friday*! This event is a fantastic gathering where a group of us food bloggers secretly get assigned another blogger’s site to choose and recreate a recipe from. The anticipation builds as we all prepare our chosen dishes in secret.

Then, on the same designated day, we simultaneously reveal our assignments and the delicious recipes we’ve created. It’s a wonderful opportunity for our readers to discover a variety of excellent recipes all in one place and to find exciting new blogs to follow. And that exciting day is happening right now!

Aunt Bee’s Recipes: A Hub of Homestyle Cooking and Heartfelt Inspiration

If you’re seeking a treasure trove of incredible recipes, Aunt Bee’s Recipes is the place to be. When you visit Brandi’s site, be prepared to spend some time browsing, because you’ll find an abundance of amazing dishes you’ll want to try immediately. Her collection is a testament to her passion for wholesome, delicious food.

I first connected with Brandi virtually many years ago, shortly after she embarked on her blogging journey. We quickly became fast friends, and I am eternally grateful for that friendship. Brandi possesses a heart larger than life itself, and her love for her husband and two children is fierce and unwavering. If you were to look up “mama bear” in the dictionary, you’d likely find her picture.

Brandi is a self-taught cook who masterfully navigates the kitchen with a budget-conscious mindset. If you’re striving to prepare nourishing meals for your family while staying financially on track, she offers invaluable guidance and inspiration. Over the years, I’ve made countless recipes from her site, some of which I’ve even shared here. A few of my personal favorites include her comforting Sausage & Crescent Breakfast Bake, the flavorful Southwest Chicken Linguine, and her spot-on Copycat P.F. Chang’s Mongolian Beef.

More Aunt Bee’s Recipes to Inspire Your Next Meal

The most challenging aspect of being assigned Brandi’s website for Freaky Friday was deciding which incredible recipe to try next! My mind drifted through options like her savory Loaded Potato Skins or her comforting Instant Pot Chili Con Queso. Then, my eyes landed on her recipe for Cookie Butter Cheesecake (oh my goodness, that one is definitely happening soon!). I even felt a pang of guilt for not choosing one of her renowned casseroles—after all, she is truly the queen of casseroles!

However, given my recent frustrations with Taco Bell’s menu changes, the Enchirito recipe felt like the perfect choice. It was the ideal opportunity to join in the fun of copycat recipe creation and bring back a cherished classic!

Essential Ingredients for Your Perfect Taco Bell Enchirito

To recreate the authentic flavor of a Taco Bell Enchirito, you’ll need a handful of readily available ingredients:

• Canned refried beans
• Lean ground beef
• Onion (preferably diced)
• Red enchilada sauce
• Soft flour tortillas
• Cheddar cheese (shredded is best)
• Taco seasoning

While you can certainly opt for convenience by using pre-packaged taco seasoning, canned enchilada sauce, and refried beans straight from the can, I strongly encourage you to consider a few simple upgrades. These small changes, as someone who has seen them transform good recipes into epic ones, will truly elevate your homemade Enchirito from excellent to extraordinary.

Let’s start with the ground beef. Seasoning it with my Homemade Taco Seasoning makes all the difference. I always keep a jar of this blend on hand, so I never have to worry about running out of a packet when I need it most. The depth of flavor from homemade seasoning is unmatched by store-bought packets.

Next up, the refried beans. While opening a can is quick, a couple of extra steps can elevate them significantly. Try my method for making restaurant-style refried beans – it’s a game-changer for flavor and texture, turning a basic ingredient into a star component of your Enchirito.

Don’t overlook the enchilada sauce! Making your own red enchilada sauce is surprisingly simple and yields a flavor profile far superior to anything you’ll find in a can. The depth and freshness it brings to the Enchirito are incomparable.

Finally, take those extra five minutes to grate your own cheese. This small effort makes a monumental difference in both the taste and melt of your Enchirito. Freshly grated cheese melts more smoothly, boasts a richer flavor, and is often more economical in the long run than pre-shredded varieties.

Crafting Your Own Taco Bell Enchiritos: A Step-by-Step Guide

The process of making these delicious Enchiritos at home is straightforward and incredibly rewarding. Begin by gently steaming your flour tortillas for a few seconds. This step makes them pliable and easier to roll without tearing. Next, spread a generous layer of your “doctored-up” refried beans onto the bottom third of the warmed tortilla, followed by an equally generous layer of the seasoned taco meat. Carefully tuck in the ends of the tortilla, then roll it up burrito-style, placing it seam-side down on a microwave-safe plate.

Once rolled, ladle a generous amount of that rich red enchilada sauce over the top of the tortilla, ensuring it’s fully covered. Finish by sprinkling a hearty portion of shredded cheddar cheese over the sauce. This combination will create that classic melty, cheesy goodness reminiscent of the original Taco Bell favorite.

Place your assembled Enchirito into the microwave and heat for 1 to 2 minutes, or until the cheese is beautifully melted and bubbly, and the entire dish is heated through. The aroma alone will transport you back to those nostalgic Taco Bell runs.

For an authentic touch, top your freshly heated Enchirito with sliced black olives, just like Taco Bell used to do.

Of course, the beauty of making them at home is the freedom to customize! Feel free to add any toppings you enjoy, such as a dollop of sour cream, a spoonful of fresh salsa, diced green onions, or even some fresh tomatoes for added freshness and crunch. The possibilities are endless when you’re the chef.

Loved this Recipe? Save it for Later!

Don’t let this incredible Enchirito recipe slip away! Be sure to pin it to your favorite Pinterest board before you leave. This way, you’ll always have access to recreate this classic Taco Bell favorite whenever the craving strikes.

For those planning to feed a larger crowd or prepare a week’s worth of meals, check out the full recipe details below for instructions on how to bake a big batch of these Enchiritos in the oven.

Explore More From the 2021 Freaky Friday Winter Edition Recipes:

Curious about what other delicious creations came out of this year’s Freaky Friday event? Take a look at the fantastic recipes shared by my fellow food bloggers:

1. An Affair from the Heart – Copycat Taco Bell Enchirito
2. Aunt Bee’s Recipes – Three Cheese Jalapeno Poppers
3. The Carefree Kitchen – Lemon Bundt Cake
4. The Culinary Compass – Rotel Sausage Dip
5. Devour Dinner – Cheese Enchiladas
6. The Foodie Affair –Gluten-Free Irish Soda Bread
7. The Fresh Cooky – Cranberry Bourbon Cocktail
8. House of Nash Eats – Pineapple Casserole
9. Kathryn’s Kitchen Blog – Crab Stuffed Mushrooms
10. Lemoine Family Kitchen – Red Beans & Rice
11. Life, Love & Good Food – Pan-Seared Scallops
12. Lisa’s Dinnertime Dish – Weeknight Broccoli Shrimp Stir Fry
13. Off the Eaten Path – Extra Crispy Air Fryer Chicken Wings
14. Soulfully Made –  Stuffed Pepper Meatloaf
15. The Speckled Palate – Pretzel Cheese Dip 
16. Sugar Dish Me – Cheesecake Brownies with Graham Cracker Crust
17. Take Two Tapas – Buffalo Chicken Taquitos in the Air Fryer
18. West Via Midwest – Frito Corn Salad

Discover ALL My Freaky Friday Recipes Here

Ready to show Taco Bell how a true Enchirito is made? Let’s get cooking!

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Copycat Taco Bell Enchirito Recipe

Relive the glory days of Taco Bell’s iconic Enchirito! This copycat recipe brings back those soft flour tortillas filled with taco-seasoned beef and refried beans, all drenched in a zesty red enchilada sauce and topped with perfectly melted cheese. Learn how to make this discontinued favorite even better at home with our easy-to-follow steps and special tips!

Recipe Details

• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Course: Restaurant Copycat Recipes
• Cuisine: Mexican
• Keywords: beef taco meat, Copycat Taco Bell Enchirito Recipe, easy, Enchirito Recipe, flour tortilla, How to make Taco Bell Enchiritos at home, quick, red enchilada sauce, shredded cheese, Taco Bell Enchirito
• Servings: 8
• Calories: 757 kcal
• Author: Michaela Kenkel

Equipment

• 9×13 Pyrex Baking Dish with a Lid
• Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black

Ingredients

• 1.5 pounds lean ground beef
• 1 small onion, diced
• 1 packet taco seasoning (or homemade)
• 1 16 ounce can *refried beans (see notes for restaurant style)
• 2 10 ounce cans of *red enchilada sauce (see notes for homemade)
• 6 burrito-sized flour tortillas
• 12 ounces sharp cheddar cheese, shredded
• Optional Toppings: black olives, green onions, sour cream, salsa, tomatoes (or whatever you like!)

Instructions

1. Brown ground beef in a skillet with onion, and salt & pepper to taste. Drain off any excess grease. Stir in the taco seasoning packet and 1/3 cup water, then cover and simmer on low until liquid is absorbed.
2. Warm your refried beans, or prepare them according to my Restaurant Style Refried Beans Recipe for enhanced flavor.
3. Place the flour tortillas between two damp paper towels and microwave for about 30 seconds to soften them, making them easier to roll.
4. Spread a layer of warmed refried beans into the center of one tortilla. Add a layer of the seasoned taco meat over the beans. Fold in the short ends of the tortilla, then tightly roll it up burrito-style, placing it seam-side down on a microwave-safe plate.
5. Spoon red enchilada sauce generously over the top of the rolled tortilla.
6. Evenly sprinkle shredded cheddar cheese over the enchilada sauce.
7. Microwave for 1-2 minutes, or until the cheese is completely melted and bubbly, and the Enchirito is heated through.
8. Top with your favorite optional toppings, such as black olives, green onions, or a dollop of sour cream, if desired. Serve immediately and enjoy!

Notes

Recipe for Restaurant Style Refried Beans

Recipe for Homemade Red Enchilada Sauce

To make a large batch: Preheat your oven to 400°F (200°C). Prepare the Enchiritos as instructed above. Arrange them seam-side down in a 9×13 baking dish. Bake the entire batch for approximately 5-8 minutes, or until the cheese is melted and bubbly, and the Enchiritos are heated through. This is perfect for feeding a crowd!

Nutrition

Serving: 1 | Calories: 757kcal | Carbohydrates: 53g | Protein: 50g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1405mg | Fiber: 9g | Sugar: 6g