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.
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- Taco Bell Mexican Pizza
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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 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.
I am glad you enjoyed this one!
Does anyone know if you can freeze it and eat later?
I think this would freeze ok.
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.
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.
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.
Very smart!
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.
I don’t see anything about temp and time in the oven. Help!!
You don’t need to put this into the oven, but I will add directions to turn this into an oven-baked style dish.
Has anybody perfected the red sauce? My fav.
Your ” shares” board/menu is in the way. Please move it or remove it. I have pictures I can share if you want to see. Screen shots.
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.
Confession time, I like the Ortega taco sauce, and often purchase it.
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!!
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.
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.
I hope you enjoy it!
Also the original was made with corn tortillas. That was 30+ years ago 🙂
I was wondering if anyone else had this with the green sauce they used to have? Was very delish!
When i worked there during high school i would mix the red and green sauce ?
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.
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 ?
PLEASE don’t drain the beef grease down the drain. It can clog it completely, destroying the joy of eating this delicious meal.
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.
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?
yes.. cover with sauce and cook
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.????????????
I am glad you liked them!
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.
What you are missing is the “flavor enhancers,” such as hydrolyzed vegetable protein, MSG, other glutimates, etc.
Fascinating. I had overlooked that entirely.
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
Often when a recipe is missing “something” the “something” is salt. Our chili powders may have had different amounts of salt.
Is the masa harina for thickening the sauce?
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..
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