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taco bell enchirito recipe

Enchirito Recipe

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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) ground beef (80/20)
  • 1 can (15 oz / 425g) refried beans
  • 1/2 cup (75g) white onion, finely diced
  • 3 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp water
  • 4 large flour tortillas (10-inch)
  • 1 can (10 oz / 283g) red enchilada sauce
  • 1.5 cups (170g) shredded cheddar cheese
  • 1 can (2.25 oz / 64g) sliced black olives, drained

Method
 

  1. Cook the ground beef over medium-high heat for 6 to 7 minutes, drain the fat, add the diced onion and cook 2 more minutes, then stir in all the spices and 2 tbsp water and cook 1 minute until absorbed.
  2. Preheat the oven to 400°F (200°C). Warm the refried beans in a small saucepan over low heat for 2 to 3 minutes. Spread 3 tbsp of beans and a quarter of the beef filling onto each tortilla, fold seam-side down, and arrange in a 9x13 inch baking dish.
  3. Pour the enchilada sauce over the tortillas, top evenly with the shredded cheddar cheese, cover with foil, and bake at 400°F (200°C) for 15 minutes until the cheese is melted and the sauce is bubbling.
  4. Remove the foil, switch to broil on high for 2 to 3 minutes until the cheese has golden spots, then scatter the sliced black olives over the top and serve with extra sauce from the pan drizzled over each portion.

Notes

These reheat really well the next day once the tortillas have absorbed some of the sauce. If you are making this for a crowd, you can double the recipe in two separate 9x13 pans without changing anything about the method. The one thing worth watching: every broiler runs differently, so check at 2 minutes rather than walking away.