Tsr Version of Taco Bell Enchiritos by Todd Wilbur
Recreate the nostalgic magic of a fast-food favorite with this irresistible “TSR Version of Taco Bell Enchiritos” by Todd Wilbur! This copycat recipe combines seasoned ground beef, creamy refried beans, and melty cheddar cheese, all wrapped in soft flour tortillas and smothered in rich enchilada sauce. Perfectly baked to bubbling perfection, these enchiritos are a hearty, flavor-packed meal that's easy to make at home. With hints of chili, cumin, and garlic, each bite delivers the classic Tex-Mex taste you crave. Ready in just 35 minutes, this dish is ideal for busy weeknights or casual gatherings. Garnish with your favorite toppings, such as diced onions or a dollop of sour cream, for an extra touch of indulgence. Serve it up for a crowd-pleasing hit that rivals the original!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 can Refried beans
- 6 large Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 can (10 oz) Enchilada sauce
- 0.25 cup, finely diced Onion
- 1 tbsp Chili powder
- 1 tsp Cumin
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 cup Water
- 1 as needed Non-stick cooking spray
Instructions
Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking the meat into small crumbles as it cooks, about 5-7 minutes. Drain any excess fat.
Reduce heat to medium and stir in chili powder, cumin, garlic powder, salt, and water. Simmer for 5 minutes, stirring occasionally, until the meat is evenly seasoned and the liquid has reduced. Remove from heat and set aside.
Preheat the oven to 375°F (190°C).
Warm the refried beans in a small saucepan over low heat or in the microwave until soft and spreadable.
Lay a tortilla flat on a clean surface. Spread about 2-3 tablespoons of refried beans in a line down the center of the tortilla. Add 2-3 tablespoons of seasoned ground beef on top of the beans.
Sprinkle a small amount of diced onion and shredded cheddar cheese over the beef.
Roll the tortilla tightly around the filling, folding the sides in slightly as you go to create a burrito-like roll. Place the rolled tortilla seam-side down in a lightly greased baking dish.
Repeat with the remaining tortillas and filling until all six Enchiritos are assembled and placed snugly in the baking dish.
Pour the enchilada sauce evenly over the top of the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining shredded cheddar cheese over the top of the enchilada sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbling.
Remove the Enchiritos from the oven and let cool slightly before serving. Garnish with additional diced onions or your favorite toppings, if desired.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 391 mg | 30% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 352 mg | 7% | |
*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.
