Taco Bell Enchirito (Improved) copycat recipe by Todd Wilbur
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Taco Bell Enchirito (Improved)

Score: 5.00. Votes: 19
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Since Taco Bell brought the Enchirito back from the dead a couple years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe copies the "new" formulation of the chain's enchilada/burrito fusion product first introduced in the early 60s. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published here on the site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers. With or without the olives.

Check out my improved formula for Taco Bell beef in this recipe

Source: Top Secret Recipes by Todd Wilbur.

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  • 1 pound ground beef
  • 1/4 cup all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • Pinch garlic powder
  • 1/2 cup water
  • 1 16-ounce can refried beans
  • 10 to 12 small flour tortillas (fajita size)
  • 1/4 onion, diced (about 1/2 cup)
  • 1 10-ounce can La Victoria red chile sauce
  • 2 cups shredded Cheddar cheese
  • Do This
    • Restaurant/Brand
      Taco Bell
    • Instructions

      1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

      2. Add the seasoned beef mixture to the water in a skillet over medium heat.Mix well with a wooden spoon or spatula, and break up the meat thoroughly as it cooks. Heat for 8 to 10 minutes, or until browned.The finished product should be very smooth with no large chunks of beef remaining.

      3. Microwave the beans for a couple of minutes on high. Warm the tortillas by wrapping them in a moist towel and microwave for 1 minute on high. Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of minced onion.

      4. Fold the two sides of the tortilla over the beans and meat and carefully place in a microwave safe casserole dish.

      5. Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese. Repeat until casserole dish is full.

      6. Heat up the dish for 2 minute's in the microwave, until hot & the cheese on top begins to melt. Garnish with Sour cream and green onions if desired.

Average rating:

Score: 5.00. Votes: 19
Rating of votes (19)
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T Young
Jun 2, 2015, 22:00

My husband is a enchirito lover!! Always orders them when we go to TB. He says he doesn't have to ask them anymore, cause I nailed it with your recipe!!! Thanks

Mar 24, 2015, 22:00

As someone who LOVED enchiritos to a probably unhealthy level, and someone who worked there in the "Good ole days" (mid 80s) I will tell you this recipe is spot on. I saw this recipe2 days ago and said "I MUST DO THIS...." Thank you so much. Totally hit the spot. Now if I just had some of the old taco sauce..... i think that recipe is here somewhere too, right? hahha

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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