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Taco Bell Enchirito (Copycat)

Taco Bell Enchirito (Copycat) - recipe card
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A cross between an enchilada and a burrito, this copycat Enchirito features seasoned ground beef and refried beans wrapped in flour tortillas, smothered with a homemade red enchilada sauce and melted cheddar cheese. The result is a saucy, cheesy, and satisfying Tex-Mex casserole that tastes just like the fast-food classic.

Ingredients

Scale
  • 1 lb (454g) ground beef (80/20)
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1 cup chicken broth, low-sodium
  • 1 can (8 oz) tomato sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) refried beans
  • 4 large (10-inch) flour tortillas
  • 2 cups (8 oz) shredded cheddar cheese (or Mexican blend)
  • 1/4 cup sour cream (optional, for serving)
  • 2 tbsp sliced green onions (optional, for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or four individual oven-safe dishes to prevent sticking.
  2. In a large skillet over medium-high heat, add 1 pound of ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Do not drain all the fat; leave about 1 tablespoon in the pan for flavor.
  3. Reduce heat to medium. Add the finely diced onion and cook until softened, about 3 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds until fragrant; careful not to burn it.
  4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices, which deepens their flavor. Add 1/4 cup water and scrape up any browned bits from the bottom of the pan. Simmer until the liquid is mostly evaporated, about 2 minutes. Remove the beef filling from the heat and set aside.
  5. For the enchilada sauce, in a small saucepan over medium heat, heat the vegetable oil until shimmering. Whisk in the all-purpose flour and cook, stirring constantly, until the mixture is lightly golden and smells toasty, about 1 minute.
  6. Whisk in the chili powder, garlic powder, cumin, and oregano. Immediately pour in the chicken broth, whisking vigorously to prevent lumps. Add the tomato sauce, salt, and pepper. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat.
  7. In a small bowl, stir the refried beans to loosen them. If they are too stiff, add a tablespoon of water. Set aside.
  8. To soften the tortillas for easier rolling, wrap them in a damp paper towel and microwave for 30 seconds. Alternatively, warm them one at a time in a dry skillet over medium heat for about 15 seconds per side.
  9. Assemble the Enchiritos: Lay one tortilla on a work surface. Spread about 1/4 cup of refried beans down the center, leaving a 1-inch border at the top and bottom. Spoon about 1/4 of the beef filling (roughly 2/3 cup) over the beans. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  10. Pour the enchilada sauce evenly over the rolled tortillas, covering all exposed surfaces. Sprinkle the shredded cheese generously over the top.
  11. Bake the Enchiritos in the preheated oven for 18-20 minutes, until the cheese is fully melted and bubbly and the sauce is hot throughout. For extra browning, switch the oven to broil for the last 1-2 minutes, watching carefully to avoid burning.
  12. Let the dish rest for 5 minutes out of the oven to allow the sauce to set slightly. Serve hot, garnished with a dollop of sour cream and sliced green onions if desired.

Notes

Storage: Store leftover Enchiritos in an airtight container in the refrigerator for up to 3 days. Freezing: Assemble the Enchiritos without baking, wrap the dish tightly in plastic wrap and then foil, and freeze for up to 2 months. To reheat from frozen, thaw overnight in the fridge, then bake at 350°F (177°C) for 25-30 minutes, or until heated through. For individual portions, microwave on high for 2-3 minutes. To maintain crispness, reheat in a toaster oven at 350°F (177°C) for 10 minutes.

Nutrition

Keywords: Taco Bell Enchirito, enchirito recipe, copycat Taco Bell, beef enchilada burrito, Tex-Mex casserole, ground beef casserole, red enchilada sauce, melted cheese, easy dinner, Mexican-American

Find it online: https://copycatkitchenco.com/taco-bell-enchirito-copycat/