Description
A cozy, nostalgic copycat of the Taco Bell Enchirito with seasoned beef, creamy refried beans, soft tortillas, tangy enchilada sauce, and a bubbly blanket of cheddar finished with onions and black olives.
Ingredients
Scale
- 1 lb ground beef, lean
- 1 can (16 oz) refried beans
- 6 medium flour tortillas (8 inch)
- 1 small white onion, finely diced (about 1 cup), divided
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups red enchilada sauce
- 1/4 cup sliced black olives
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp ground cumin (optional)
- 1/2 tsp smoked paprika (optional)
- Nonstick spray or 1 tsp neutral oil for the baking dish
Instructions
- Preheat Your Equipment: Heat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with nonstick spray or oil.
- Combine Ingredients: In a skillet over medium heat, cook ground beef until browned, 6 to 8 minutes. Drain fat, season with salt, pepper, cumin, and smoked paprika if using, then stir in half of the diced onions. Warm refried beans in a small pot until spreadable.
- Prepare Your Cooking Vessel: Spoon 1/2 cup enchilada sauce over the bottom of the baking dish to lightly coat.
- Assemble the Dish: Warm tortillas briefly so they are pliable. For each tortilla, spread about 1/4 cup refried beans, add about 1/3 cup seasoned beef, and sprinkle with a little cheddar. Roll snugly and place seam side down in the dish. Repeat with remaining tortillas.
- Cook to Perfection: Pour remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining cheddar.
- Finishing Touches: Scatter remaining diced onions and the sliced black olives over the top. Cover the dish with foil.
- Serve and Enjoy: Bake 20 minutes covered, then remove foil and bake 5 minutes more until cheese is melted and bubbling. Rest 5 minutes before serving.
Notes
- Warm tortillas before filling to prevent cracking.
- Shred cheese from a block for the smoothest melt.
- For extra depth, add a pinch of cumin or smoked paprika to the beef.
- Garnish with chopped cilantro or a dollop of sour cream if desired.
Nutrition
- Serving Size: 1 enchirito
- Calories: 410
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 65 mg