Last Updated on August 1, 2025 by Casia Valdés
Back in the day, nothing made a Taco Bell run more exciting than scoring an Enchirito—that glorious hybrid of enchilada and burrito, smothered in zesty sauce, loaded with seasoned beef, and finished with gooey melted cheese. Though it vanished from the fast-food menu for a while, fans have never stopped craving it. So why wait for its return when you can make your own Taco Bell Enchirito at home?
This recipe captures the bold, cheesy essence of the original, right down to the saucy finish and tender beef filling. Whether you’re recreating nostalgic favorites or making dinner feel special, this dish brings big flavor with a homemade twist.
Table of Contents
Why You’ll Love This Taco Bell Enchirito Recipe
-
Just like the original—rich, saucy, beefy, cheesy goodness
-
Simple ingredients you can find at any grocery store
-
Easy to make at home—no drive-thru required
-
Ideal for weeknight meals, comfort food cravings, or weekend fun
-
Perfect for both summer and winter feasting
Ingredients (Serves 4)
For the Beef Filling:
-
1⅓ pounds ground chuck
-
1½ tablespoons masa harina
-
4½ teaspoons chili powder
-
½ teaspoon onion powder
-
½ teaspoon garlic powder
-
½ teaspoon seasoning salt
-
½ teaspoon paprika
-
¼ teaspoon ground cumin
-
½ teaspoon garlic salt
-
¼ teaspoon sugar
-
1 teaspoon dried minced onion
-
½ teaspoon beef bouillon powder
-
¾ to 1 cup water
For the Sauce:
-
8 ounces tomato sauce
-
⅓ cup water
-
¼ teaspoon chili powder
-
1½ teaspoons cumin
-
1½ teaspoons minced onion
-
1 tablespoon white vinegar
-
½ teaspoon garlic powder
-
½ teaspoon garlic salt
-
¼ teaspoon paprika
-
¼ teaspoon sugar
-
¼ teaspoon cayenne pepper
For Assembly:
-
4 tortillas, warmed
-
1 cup refried beans, heated
-
1 cup shredded cheddar cheese
-
¼ cup chopped white onions
-
Sliced black olives (optional)
Equipment
-
Skillet
-
Small saucepan
-
Baking dish
-
Oven
-
Mixing bowls
Instructions
Step 1: Make the Taco Bell-Style Seasoning
In a small bowl, combine all beef seasoning ingredients—masa harina, chili powder, onion and garlic powders, salts, cumin, paprika, sugar, minced onion, and bouillon. Set aside.
Step 2: Cook the Beef
Brown the ground chuck in a skillet over medium heat. Use a spoon to break it apart as it cooks. Once fully browned, drain excess fat.
Step 3: Season and Simmer
Return the meat to the skillet. Stir in the prepared seasoning mix and ¾ to 1 cup of water. Simmer uncovered over medium-low for 20 minutes, until most of the liquid evaporates. Stir occasionally, and don’t let it dry out completely.
Step 4: Prepare the Sauce
In a small saucepan, combine all sauce ingredients. Stir well and bring to a gentle simmer over low heat. Let it cook for 15–20 minutes, stirring occasionally. Remove from heat and let cool slightly.
Step 5: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a baking dish.
Step 6: Assemble the Enchiritos
Warm the tortillas until soft and pliable. On each tortilla, spread ¼ cup refried beans down the center, then top with ¼ of the seasoned beef. Roll tightly and place seam-side down in the baking dish.
Step 7: Top and Bake
Generously spoon the sauce over the rolled tortillas. Top with shredded cheese, chopped onions, and black olives (if using). Bake uncovered for 15 minutes, or until the cheese is fully melted and bubbly.
Serving Suggestions
-
Serve with a side of Mexican rice or street corn
-
Add a fresh green salad with lime vinaigrette to balance the richness
-
Top with sour cream, guacamole, or jalapeños for extra flair
-
Pair with a cold cerveza or agua fresca
Storage & Reheating
-
Store leftovers in an airtight container for up to 3 days in the fridge
-
Reheat in the oven or microwave until warmed through
-
For best texture, reheat with a little extra sauce to keep the tortillas moist
Tips for the Best Enchirito
-
Don’t skip the masa harina—it gives the beef that signature Taco Bell texture
-
Use soft, pliable tortillas to avoid cracking when rolling
-
Want extra spice? Add hot sauce or extra cayenne to the beef or sauce
-
Double the recipe for meal prep or leftovers—it reheats beautifully!
Common Questions
What is an Enchirito?
It’s a mashup of an enchilada and a burrito—filled with beef and beans, rolled in a tortilla, and smothered in sauce and cheese.
Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken works great—just keep the same seasoning and method.
What kind of tortillas should I use?
Flour tortillas are traditional here. Use 8-inch size for easy rolling.
Is this freezer-friendly?
Yes—freeze unbaked enchiritos individually, then add sauce and cheese before baking.
Final Thoughts
Bringing back the iconic Taco Bell Enchirito in your own kitchen is a nostalgic treat with major flavor rewards. It’s cozy, saucy, melty, and utterly satisfying—whether you’re serving it on a summer taco night or as a hearty winter meal. This recipe is proof that fast food favorites can become home-cooked comfort classics. Grab your baking dish and get ready to fall in love all over again!
Taco Bell Enchirito
Ingredients
Method
- In a small bowl, combine all beef seasoning ingredients—masa harina, chili powder, onion and garlic powders, salts, cumin, paprika, sugar, minced onion, and bouillon. Set aside.
- Brown the ground chuck in a skillet over medium heat. Use a spoon to break it apart as it cooks. Once fully browned, drain excess fat.
- Return the meat to the skillet. Stir in the prepared seasoning mix and ¾ to 1 cup of water. Simmer uncovered over medium-low for 20 minutes, until most of the liquid evaporates. Stir occasionally, and don’t let it dry out completely.
- In a small saucepan, combine all sauce ingredients. Stir well and bring to a gentle simmer over low heat. Let it cook for 15–20 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Set your oven to 350°F (175°C). Lightly grease a baking dish.
- Warm the tortillas until soft and pliable. On each tortilla, spread ¼ cup refried beans down the center, then top with ¼ of the seasoned beef. Roll tightly and place seam-side down in the baking dish.
- Generously spoon the sauce over the rolled tortillas. Top with shredded cheese, chopped onions, and black olives (if using). Bake uncovered for 15 minutes, or until the cheese is fully melted and bubbly.
