Master the Classic: The Ultimate Copycat Taco Bell Enchirito Recipe for a Taste of Nostalgia
Do you remember the iconic Enchirito from Taco Bell? That delightful creation featuring soft flour tortillas generously wrapped around savory taco-seasoned ground beef and creamy refried beans, all generously smothered in a rich, flavorful red enchilada sauce and topped with a blanket of perfectly melted cheese? For many, the Enchirito was more than just a menu item; it was a beloved comfort food, a go-to treat that satisfied cravings like no other. While it’s been a while since you could “make a run for the border” and order this classic, there’s no need to despair. Recreating the Enchirito at home isn’t just possible, it’s an opportunity to elevate this nostalgic dish to new heights of deliciousness, especially when armed with these fantastic tips and tricks!
It’s certainly no secret how much I adore a good restaurant copycat recipe! My website is brimming with countless recreations of popular dishes, and I even have an entire Pinterest board dedicated solely to them. From beloved Starbucks beverages to Olive Garden favorites, and even fast-food classics like Wendy’s Taco Salad, I simply can’t get enough of bringing these restaurant experiences into my own kitchen. This Copycat Taco Bell Enchirito Recipe fits perfectly into my growing collection, offering a superior homemade version of a much-missed classic. It’s particularly rewarding when the item in question has been discontinued, making a drive-thru run impossible. That’s when the art of the copycat truly shines – allowing us to enjoy our go-to menu items whenever the craving strikes, without limits.
The Frustration of Discontinued Taco Bell Menu Items
While I don’t typically indulge in fast food very often, if I do, Taco Bell has always held a special place at the top of my list. My general love for Mexican food makes it a natural choice. However, I must confess, Taco Bell has been testing my patience lately with their menu changes. I’m a creature of habit; when I visit a restaurant, I usually have my order planned out. I know exactly what I’m hungry for, and that’s why I’ve chosen that particular establishment. Sometimes I’ll alternate between a couple of trusted options, but you won’t often find me exploring a vast variety on their menu. My second most ordered item from Taco Bell, right after the Enchirito, used to be the Mexican Pizza.
I distinctly remember always ordering a #1 combo. Then, last year, they inexplicably changed it to a #3. Like, what was that all about, Taco Bell? I can only blame the chaos of 2020 for such a perplexing decision. But the real heartbreak came when they removed the Mexican Pizza from their menu entirely. The sting wasn’t quite as bad for me, though, because thankfully I already had a fantastic recipe for a homemade Taco Bell Mexican Pizza. So, when I do go now, I stick to my new #3 order – although even that comes with its own disappointments. I always requested the accompanying taco “fresco style,” which meant it was topped with fresh pico de gallo instead of sour cream, making it infinitely better. Naturally, they’ve discontinued that option too! It seems Taco Bell is on a mission to remove all the classics.
Just yesterday, on the way to my hair appointment with my daughter, I had planned to grab us a couple of taco salads for lunch. And what did I find? No Taco Salads either! It truly feels like Taco Bell is constantly adding strange, new experimental items to their menu while systematically phasing out the beloved classics that kept customers coming back. This ongoing trend only strengthens my resolve to master their iconic dishes at home and bypass the drive-thru altogether. Why bother when you can make them better yourself?
Moving forward, I’ll simply use my Air Fryer Edible Taco Bowl recipe to craft my own delicious taco salads right at home, topping them with my fresh Homemade Pico de Gallo. Take that, Taco Bell! My rant is officially over. Now, let’s get back to the star of the show: the Enchirito.
The Inspired Copycat Taco Bell Enchirito Recipe
I have my wonderful friend, Brandi, from Aunt Bee’s Recipes to thank for this incredible addition to my collection of copycat recipes. Her husband, Kevin, was absolutely devastated when Taco Bell discontinued the Enchirito, as it was one of his all-time favorites. So, Brandi, being the fantastic cook she is, started making them at home to fill that void. And now, thanks to her generosity, we can all enjoy this perfectly recreated classic, too!
One of Brandi’s brilliant strategies is to prepare these Enchiritos in advance and store them in microwave-safe containers. This ingenious method makes meal prep a breeze, perfect for her husband to quickly heat up for lunch at work, or for her two incredibly active children to zap after school or between their numerous activities when hunger strikes hard. The convenience factor of this recipe is truly unbeatable.
That’s the real beauty of this Enchirito recipe: it’s not only quick and straightforward to make, but also incredibly easy to prepare ahead of time and reheat whenever you’re ready to eat. Whether you’re warming up just one or two in the microwave for a quick snack, or serving a larger crowd, I’ve included detailed instructions to bake an entire batch in the oven. Trust me, when your family is as large and hungry as mine, trying to get everyone fed with a single microwave would lead to a very long line and some hangry individuals! Baking them all together ensures everyone gets to enjoy this delicious meal simultaneously.
Freaky Friday Recipes Blog Hop: A Culinary Community
You might be wondering why I’m singing the praises of my friend Brandi a little more enthusiastically than usual today. Well, today is a very special occasion: it’s Freaky Friday! For those unfamiliar, Freaky Friday is a delightful event where a group of us food bloggers come together, and each is secretly assigned another blogger’s website from which to choose and create a recipe. It’s a fun and collaborative way to explore new blogs and share amazing food with our respective audiences.
The entire process is kept under wraps until the big reveal, when all participating bloggers simultaneously announce who they were assigned and, more importantly, what delicious recipe they chose to make. It’s a fantastic opportunity for our readers to discover a plethora of new and exciting recipes all in one convenient place, and to find some fresh culinary voices to follow. And that exciting day, when all the secrets are unveiled and the dishes are shared, is TODAY! It’s truly a testament to the supportive and vibrant community within the food blogging world.
Discovering Culinary Gems at Aunt Bee’s Recipes
Aunt Bee’s Recipes is much more than just a food blog; it’s a warm and inviting culinary haven where you’ll want to linger for a while. When you visit Brandi’s site, be prepared to set aside some time to comfortably sit, browse, and get inspired. Brandi has curated an extensive collection of truly amazing, heartwarming recipes that you’ll undoubtedly want to try every single one of!
I had the pleasure of “meeting” Brandi virtually many years ago, back when she was just embarking on her blogging journey. We quickly became fast friends, and for that enduring friendship, I will be eternally grateful. Brandi possesses a heart bigger than anyone I know, and her love for her husband and her two children is fierce and unwavering. Seriously, if you were to look up “mama bear” in the dictionary, you’d likely find her smiling face right there.
Brandi is a self-taught cook who masterfully navigates the kitchen with an eye on the budget. If you’re striving to prepare nourishing meals for your family while also keeping your finances on track, she is an invaluable resource who can show you exactly how it’s done. Over the years, I’ve made countless recipes from her site, some of which I’ve even proudly featured here on my own blog. A few of my personal favorites include her comforting Sausage & Crescent Breakfast Bake, her flavorful Southwest Chicken Linguine, and her brilliant copycat recipe for P.F. Chang’s Mongolian Beef. Her recipes consistently deliver on taste, ease, and practicality.
More Irresistible Aunt Bee’s Recipes to Explore
Honestly, the most challenging part about being assigned Brandi’s incredible website for Freaky Friday was deciding which tantalizing recipe to try next! The options were endless and all equally tempting. I initially contemplated making her crowd-pleasing Loaded Potato Skins or her incredibly comforting Instant Pot Chili Con Queso. Then, my eyes landed on her recipe for Cookie Butter Cheesecake (O.M.G. – that one will absolutely happen, I promise!). I even felt a pang of guilt for not choosing one of her famous casseroles, as she is truly considered the QUEEN of casseroles in the blogging world.
However, amidst my ongoing frustration with Taco Bell’s constant removal of classic menu items, the Enchirito recipe called to me. It felt like the perfect moment to not only satisfy a deep-seated craving but also to integrate this fantastic recipe into our collection of beloved copycat dishes. It’s a delicious way to reclaim a favorite and prove that homemade is often the best way to go!
Essential Ingredients for a Perfect Homemade Taco Bell Enchirito
To recreate that authentic Taco Bell Enchirito flavor at home, you’ll need a simple yet effective list of core ingredients:
- Lean ground beef
- Diced onion
- Refried beans (canned or homemade)
- Red enchilada sauce (canned or homemade)
- Soft flour tortillas (burrito-sized are ideal)
- Shredded cheddar cheese
- Taco seasoning (packaged or homemade)
Now, if you’re aiming for ultimate convenience, you can absolutely use a packaged taco seasoning mix, canned enchilada sauce, and refried beans straight from the can. This will still yield a delicious Enchirito. However, if you’re ready to transform this recipe from excellent to truly epic, allow me to share a few game-changing tips. These simple additions will elevate your homemade Enchiritos to a restaurant-quality experience, far surpassing anything you’d get from a can or packet, making all the difference in flavor and texture.
Begin preparing this recipe by seasoning your ground beef with my incredible Homemade Taco Seasoning. The difference in flavor compared to store-bought packets is astounding. By making your own, you have complete control over the salt content and can ensure the freshest, most vibrant spice blend. I always keep a jar of my homemade seasoning on hand in my pantry, so I never have to worry about running out of a packet when a taco craving hits!
Transform a simple can of refried beans into a restaurant-quality side dish in a matter of minutes! With just two simple add-ins, you’ll feel like you’re dining at your favorite Mexican restaurant, all from the comfort of your own home!
Next up, the refried beans. While you can certainly just open a can and use them as is, a few extra steps can turn them into something truly special. By following my easy guide, you can quickly transform ordinary canned beans into rich, creamy restaurant-style beans. These “doctored up” beans will provide a depth of flavor and a silky texture that significantly elevates the overall taste of your Enchirito, making them indistinguishable from your favorite Mexican eatery.
And let’s talk about the enchilada sauce. Seriously, take a few extra minutes to make your own red enchilada sauce! It’s astonishingly simple to prepare from scratch, and the taste difference compared to the canned varieties is truly profound. Homemade sauce boasts a richer, more complex flavor profile without the metallic undertones or excessive sodium often found in store-bought options. This fresh, vibrant sauce will be the backbone of your Enchirito’s signature taste.
Finally, for that perfect melty, cheesy goodness, invest an extra 5 minutes to grate your own cheese from a block. This small step makes a monumental difference! Pre-shredded cheeses often contain anti-caking agents that prevent them from melting smoothly and can affect their flavor. Freshly grated cheese melts beautifully, tastes significantly better, and is often more economical in the long run. The superior texture and taste of freshly grated cheddar will truly make your Enchirito shine.
Simple Steps to Make Your Own Taco Bell Enchiritos at Home
Crafting these delicious Enchiritos at home is surprisingly simple and incredibly rewarding. Here’s how you can bring this Taco Bell classic back to life in your own kitchen:
- **Prepare Your Tortillas:** Start by slightly steaming your flour tortillas. You can do this by wrapping them in two damp paper towels and microwaving them for about 20-30 seconds. This step makes them pliable and much easier to roll without tearing.
- **Assemble the Base:** Lay a warmed tortilla flat. Spread a generous layer of your “doctored up” restaurant-style refried beans evenly across the bottom half of the tortilla.
- **Add the Taco Meat:** Next, spoon a hearty portion of your flavorful, homemade taco-seasoned ground beef over the layer of refried beans.
- **Roll It Up:** Carefully tuck in the ends of the tortilla, then tightly roll it up burrito-style. Place the rolled Enchirito seam-side down on a microwave-safe plate or, if making a large batch, into a 9×13 inch baking dish.
- **Sauce and Cheese:** Generously spoon your delicious homemade red enchilada sauce over the top of each rolled tortilla, ensuring it’s completely covered. Then, sprinkle a generous amount of freshly shredded cheddar cheese over the sauce.
- **Heat to Perfection (Microwave):** If preparing individual Enchiritos, place your plate in the microwave and heat for 1-2 minutes, or until the cheese is perfectly melted and gooey, and the Enchirito is heated through.
- **Heat to Perfection (Oven – for a crowd):** If you’re preparing a large batch, once all Enchiritos are assembled in your baking dish, bake them in a preheated oven at 400°F (200°C) for about 5-8 minutes, or until the cheese is beautifully melted and bubbly.
Microwave until hot and the cheese is perfectly melty and bubbling.
For a classic finish, top your Enchirito with sliced black olives.
Or, get creative and add whatever toppings you truly enjoy! Consider a dollop of sour cream or Greek yogurt, a sprinkle of fresh green onions or cilantro, a generous scoop of homemade salsa, or even some diced tomatoes for extra freshness. The beauty of making them at home is the endless customization possibilities to suit your taste buds. Serve immediately and savor every nostalgic bite!
Love This Recipe? Pin It for Later!
Don’t let this incredible Enchirito recipe get lost in the shuffle! Make sure to save it to your favorite Pinterest board so you can easily find it whenever that classic Taco Bell craving strikes. Pin it now and prepare for a wave of delicious nostalgia!
For detailed instructions on how to prepare a larger batch of these delectable Enchiritos, perfect for feeding a big family or entertaining a group, make sure to check out the printable recipe card below. It has all the information you’ll need to scale up this recipe with ease.
Discover More Culinary Delights from Our 2021 Freaky Friday Winter Edition Recipes:
- An Affair from the Heart – Copy Cat Taco Bell Enchirito
- Aunt Bee’s Recipes – Three Cheese Jalapeno Poppers
- The Carefree Kitchen – Lemon Bundt Cake
- The Culinary Compass – Rotel Sausage Dip
- Devour Dinner – Cheese Enchiladas
- The Foodie Affair –Gluten Free Irish Soda Bread
- The Fresh Cooky – Cranberry Bourbon Cocktail
- House of Nash Eats – Pineapple Casserole
- Kathryn’s Kitchen Blog – Crab Stuffed Mushrooms
- Lemoine Family Kitchen – Red Beans & Rice
- Life, Love & Good Food – Pan Seared Scallops
- Lisa’s Dinnertime Dish – Weeknight Broccoli Shrimp Stir Fry
- Off the Eaten Path – Extra Crispy Air Fryer Chicken Wings
- Soulfully Made – Stuffed Pepper Meatloaf
- The Speckled Palate – Pretzel Cheese Dip
- Sugar Dish Me – Cheesecake Brownies with Graham Cracker Crust
- Take Two Tapas – Buffalo Chicken Taquitos in the Air Fryer
- West Via Midwest – Frito Corn Salad
Explore ALL My Freaky Friday Recipes
So, are you ready to show Taco Bell exactly how a truly exceptional Enchirito is made? Let’s get cooking and enjoy a taste of pure, homemade bliss! 
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Print Recipe
Copy Cat Taco Bell Enchirito Recipe
Equipment
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9×13 Pyrex Baking Dish with a Lid
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Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black
Ingredients
- 1.5 pounds lean ground beef
- 1 small onion diced
- 1 packet taco seasoning
- 1 16 ounce can *refried beans
- 2 10 ounce cans of *red enchilada sauce
- 6 burrito sized flour tortillas
- 12 ounces sharp cheddar cheese shredded
- Optional Toppings: black olives green onions, sour cream, salsa, tomatoes (whatever you like!)
Instructions
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Brown ground beef in a skillet with onion and salt & pepper to taste. Drain off any excess grease and mix in taco seasoning packet and 1/3 cup water, cover and simmer on low.
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Warm refried beans (or make according to my Restaurant Style Refried Beans Recipe)
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Place the tortillas between two damp paper towels and steam them in the microwave for about 30 seconds.
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Spread a layer of refried beans into the center of one tortilla, add a layer of taco meat over the top of the beans, tuck the ends of the tortilla in and roll up, placing it seam side down on a microwave-safe plate.
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Spoon red enchilada sauce over the top of the tortilla and sprinkle with shredded cheese.
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Place in the microwave and heat for 1-2 minutes, or until cheese is melty.
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Top with your favorite toppings if desired.
Notes
Recipe for Red Enchilada Sauce
To make a large batch, preheat the oven to 400 degrees F. Prepare the Enchiritos as shown above, place them seam side down in a 9×13 baking dish. Bake the whole batch for about 5-8 minutes, or until cheese is melted.