Tsr Version of Taco Bell Enchirito Copycat by Todd Wilbur
Recreate the nostalgic flavors of a fast-food favorite with Todd Wilbur's copycat recipe for Taco Bell's Enchirito—a hearty, flavor-packed dish that combines creamy refried beans, seasoned ground beef, and melty cheddar cheese, all wrapped in a soft flour tortilla and smothered in rich red enchilada sauce. Perfectly baked to bubbly perfection, this easy-to-follow recipe brings the signature Tex-Mex comfort to your kitchen in just 40 minutes. Serve these enchiritos fresh from the oven, and customize with your favorite toppings like diced onions or sour cream for an irresistible meal the whole family will love. Great for dinner, meal prep, or satisfying those fast-food cravings at home!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 16 oz Refried beans
- 6 large Flour tortillas
- 0.5 cup Chopped onion
- 2 cups Shredded cheddar cheese
- 15 oz Red enchilada sauce
- 2 tsp Chili powder
- 0.5 tsp Salt
- 0.5 tsp Garlic powder
Instructions
In a skillet over medium heat, cook the ground beef until fully browned, breaking it into small crumbles as it cooks.
Drain any excess grease, then season the beef with chili powder, salt, and garlic powder. Stir to combine and set aside.
Heat the refried beans in a small saucepan over low heat or the microwave until warm and spreadable.
Preheat the oven to 375°F (190°C).
Lay a large flour tortilla flat. Spread about 2-3 tablespoons of refried beans along the center of the tortilla.
Add a generous portion of the seasoned ground beef and a small handful of chopped onions on top of the beans.
Roll the tortilla into a burrito shape by folding in the sides and rolling it tightly from one edge to the other.
Place the rolled tortilla seam-side down in a 9x13-inch baking dish. Repeat for the remaining tortillas, lining them up side by side.
Pour the red enchilada sauce evenly over all the rolled tortillas, ensuring they’re fully covered.
Sprinkle shredded cheddar cheese generously on top.
Cover the baking dish tightly with aluminum foil and bake for 15 minutes, or until the cheese is melted and the enchiladas are warmed through.
Remove the foil and bake for an additional 5-10 minutes to allow the cheese to slightly brown.
Serve hot, optionally garnished with additional chopped onions or your favorite taco toppings.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 3.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 393 mg | 30% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 408 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
