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If you’ve ever craved that irresistible combination of gooey cheese, seasoned beef, and rich enchilada sauce from Taco Bell, wait until you try this Homemade Taco Bell Enchirito Recipe. It’s the perfect way to bring that fast-food comfort right into your kitchen, with layers of flavors that meld beautifully together, making every bite a warm, cheesy, saucy delight that’s sure to become a new family favorite.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to making this dish shine. Each item plays its own part in building layers of flavor, texture, and that beloved taco-meets-enchilada experience.
- 1 lb ground beef: The hearty base that brings richness and savory depth.
- 1 packet taco seasoning (or homemade seasoning): A convenient flavor booster that adds traditional Mexican spices.
- 1/2 cup water: Helps meld the seasoning into a delicious sauce.
- 1/2 cup refried beans (or mashed black beans): Adds creaminess and protein, thickening the filling perfectly.
- 1/4 cup chopped onion (optional): Gives a subtle crunch and sweetness.
- 1 can (10 oz) red enchilada sauce: The soul of the dish, bringing tangy and savory moisture.
- 1 tablespoon chili powder: Boosts the chili flavor with a smoky punch.
- 1 teaspoon garlic powder: Lends a warm, aromatic undertone.
- 1 teaspoon cumin: Infuses an earthy, nutty aroma that’s essential in Mexican dishes.
- 1/2 teaspoon paprika: Adds color and a mild, sweet pepper flavor.
- Salt and pepper, to taste: To balance and enhance all the flavors.
- 6 soft flour tortillas: The perfect soft, pliable vehicle for all the filling and sauce.
- 1 1/2 cups shredded cheddar cheese (or Mexican blend): Melts beautifully to bind everything together with creamy goodness.
- 1/4 cup diced green onions (optional for garnish): For a fresh, mild onion kick and a splash of color.
- Sour cream (optional for topping): Adds a cooling creamy finish.
How to Make Homemade Taco Bell Enchirito Recipe
Step 1: Brown the Beef
Start by heating a large skillet over medium-high heat. Cook the ground beef, breaking it apart with a spoon until it’s nicely browned and no longer pink. This step is where the base flavor is built, so make sure to get some good caramelization. Drain any excess fat to keep the dish from being greasy.
Step 2: Season the Meat
Add the taco seasoning packet along with half a cup of water to the browned beef. Stir well and let it simmer for about 5 to 7 minutes until the sauce thickens and clings to the meat. This thickened mixture forms the deliciously saucy core of the enchirito filling.
Step 3: Mix in the Beans
Next, fold in the refried beans or mashed black beans. This adds creaminess and depth while making the filling more substantial. At this point, if you like onions, tossing in the chopped ones gives a slight crunch and subtle sweetness that rounds out the beef.
Step 4: Prepare the Enchilada Sauce
In a small saucepan, combine the canned red enchilada sauce with chili powder, garlic powder, cumin, paprika, salt, and pepper. Simmer over low heat for about 5 minutes. This allows the spices to blend perfectly into the sauce, making it vibrant and layered with flavor for spooning over the enchiritos later.
Step 5: Assemble the Enchiritos
Preheat your oven to 350°F (175°C). Lay the flour tortillas flat on a baking sheet. Spoon the beef and bean mixture evenly onto each tortilla, then sprinkle a generous amount of shredded cheese over the filling. Roll the tortillas tightly, making sure the filling stays tucked inside.
Step 6: Sauce and Bake
Pour the warm enchilada sauce evenly across the wrapped enchiritos; don’t skimp here as this sauce is what makes this dish so luscious. Sprinkle any remaining shredded cheese on top. Bake for 15 to 20 minutes until the cheese on top is melted, bubbly, and lightly golden.
Step 7: Garnish and Serve
Remove the enchiritos from the oven and finish with optional diced green onions and a dollop of sour cream on top if you like. Serve warm, and get ready for that perfect harmony of textures and flavors!
How to Serve Homemade Taco Bell Enchirito Recipe
Garnishes
Fresh garnishes like diced green onions and a spoonful of sour cream add brightness and creaminess that balance the dish’s robust flavors. You can also sprinkle chopped cilantro or add sliced jalapeños for an extra zing and color contrast.
Side Dishes
This Homemade Taco Bell Enchirito Recipe pairs beautifully with a simple Mexican rice or a crisp garden salad. For a fun twist, serve alongside crunchy tortilla chips and guacamole to add texture contrasts to your meal.
Creative Ways to Present
Try serving the enchiritos in individual casserole dishes or cast iron skillets for a rustic, eye-catching presentation. You can also transform leftovers into a hearty breakfast by topping a slice with a fried egg and some salsa.
Make Ahead and Storage
Storing Leftovers
You can store leftover enchiritos in an airtight container in the refrigerator for up to 3 days. This makes for a quick reheat option when a crave-worthy meal is needed in a flash.
Freezing
Wrap each enchirito tightly in plastic wrap and then foil for freezing. Stored this way, they can last up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat enchiritos in the oven at 350°F (175°C) for about 15 minutes, or until heated through and the cheese is melty once again. Microwave works, too, but the oven maintains that fresh-baked crispness on the edges.
FAQs
Can I use black beans instead of refried beans?
Absolutely! Mashed black beans work wonderfully in this recipe, adding a slightly different texture and flavor while still keeping that creamy filling.
Is it okay to use corn tortillas instead of flour?
Flour tortillas are preferred because they are soft and flexible, making them easier to roll without cracking. However, you can use corn tortillas if you warm them up properly, but handle them gently when rolling.
Can I make this recipe vegetarian?
Yes, simply omit the ground beef and increase the beans or add seasoned vegetables like mushrooms and bell peppers. Use a vegetarian taco seasoning or spice mix for full flavor.
How spicy is the Homemade Taco Bell Enchirito Recipe?
The spice level is mild to medium, thanks to the blend of chili powder and seasonings. You can adjust the heat by adding more chili powder or a pinch of cayenne pepper to match your preference.
What can I use instead of enchilada sauce?
If you don’t have enchilada sauce on hand, use a combination of tomato sauce mixed with chili powder and cumin as a substitute for similar flavor and color.
Final Thoughts
You simply cannot go wrong with this Homemade Taco Bell Enchirito Recipe. It’s comforting, easy to make, and tastes just like the classic you love from the fast-food chain but with a homemade touch that feels so much more satisfying. Gather these simple ingredients and give it a try tonight—your taste buds will thank you!
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Homemade Taco Bell Enchirito Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 Enchiritos
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Homemade Taco Bell Enchirito recipe recreates the classic Tex-Mex favorite right in your own kitchen. Featuring seasoned ground beef, creamy refried beans, savory enchilada sauce, and melted cheddar cheese wrapped in soft flour tortillas, this dish offers a comforting, cheesy, and flavorful meal perfect for any taco night.
Ingredients
Meat and Bean Filling
- 1 lb ground beef
- 1 packet taco seasoning (or homemade seasoning)
- 1/2 cup water
- 1/2 cup refried beans (or black beans, mashed)
- 1/4 cup chopped onion (optional)
Enchilada Sauce
- 1 can (10 oz) red enchilada sauce
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Assembly
- 6 soft flour tortillas
- 1 1/2 cups shredded cheddar cheese (or Mexican blend)
- 1/4 cup diced green onions (optional for garnish)
- Sour cream (optional for topping)
Instructions
- Cook the Beef: In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon. Drain any excess fat to keep the filling from getting greasy.
- Add Seasoning: Stir in the taco seasoning and water. Simmer the mixture for 5-7 minutes, stirring occasionally until the sauce has thickened and coated the meat well.
- Mix in Beans: Add the refried beans or mashed black beans to the beef mixture and combine thoroughly. Remove the skillet from heat and set aside to cool slightly.
- Prepare Enchilada Sauce: In a small saucepan, combine the red enchilada sauce with chili powder, garlic powder, cumin, paprika, salt, and pepper. Heat over low heat for 5 minutes to blend the flavors together.
- Preheat Oven and Assemble: Preheat your oven to 350°F (175°C). Lay the flour tortillas flat on a baking sheet. Evenly spoon the beef and bean mixture onto each tortilla then sprinkle with shredded cheese. Roll the tortillas tightly around the filling to enclose it.
- Add Sauce and Cheese: Pour the prepared enchilada sauce evenly over the rolled tortillas on the baking sheet. Sprinkle the remaining shredded cheese on top to create a cheesy crust.
- Bake: Bake in the preheated oven for 15-20 minutes or until the cheese melts completely and becomes bubbly and golden.
- Garnish and Serve: Remove from the oven and garnish with diced green onions and a dollop of sour cream if desired. Serve warm and enjoy a delicious homemade Enchirito!
Notes
- You can substitute the refried beans with mashed black beans for a slightly different texture and flavor.
- Use Mexican blend cheese for a more authentic flavor profile instead of just cheddar.
- Onions are optional but add a nice sweetness; sauté them with the beef if used.
- Customize the spice level by adjusting chili powder and adding fresh jalapeños if desired.
- For a lower-fat option, use lean ground beef or ground turkey and reduced-fat cheese.
- Ensure the tortillas are soft and pliable to prevent tearing when rolling.
