The beloved, saucy, cheesy Enchirito is a true Taco Bell classic — and this homemade version brings back all the nostalgia with even more flavor. Soft flour tortillas stuffed with refried beans, seasoned beef, and optional rice get smothered in warm red enchilada sauce, topped with melty cheese and black olives for that unmistakable retro finish. Every bite is rich, comforting, and irresistibly throwback.
This recipe captures the signature balance of creamy beans, bold taco-seasoned beef, and a generous amount of gooey cheddar. The warm red sauce ties everything together, soaking into the tortilla just enough to make it tender without falling apart. It’s quick, satisfying, and perfect for weeknights or whenever the craving for fast-food nostalgia hits.
Servings: 4 enchiritos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
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For the enchiritos:
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 4 large flour tortillas
- 1 cup refried beans
- 1 cup cooked Mexican rice (optional)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sliced black olives
Red Enchilada Sauce:
- 1 (10 oz) can red enchilada sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp chili powder
Instructions:
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