Taco Bell-Style Enchirito

Instructions:

1. Brown the ground beef in a skillet, breaking it apart as it cooks. Drain excess fat.
2. Add the taco seasoning and water; simmer 3–4 minutes until thickened.
3. Warm the tortillas until soft and flexible.
4. Spread a layer of refried beans down the center of each tortilla.
5. Add a scoop of seasoned beef, plus Mexican rice if you’re using it.
6. Roll tightly and place seam-side down on a plate or oven-safe dish.
7. In a small pot, heat the enchilada sauce with garlic powder, onion powder, cumin, and chili powder.
8. Pour the hot sauce generously over each rolled tortilla.
9. Top with shredded cheddar and sliced black olives.
10. Melt the cheese in the microwave (30–45 seconds) or broil briefly until bubbly.

Variations

• Swap cheddar for a cheddar–jack blend for extra meltiness.
• Add sautéed onions or jalapeños inside for extra flavor.
• Use seasoned shredded chicken instead of beef.
• Make it “extra saucy” by adding more sauce inside and outside the tortilla.

Tips

• Warm tortillas wrapped in a damp paper towel for perfect rolling without cracking.
• Add a drizzle of mild sauce inside before rolling for an authentic Taco Bell throwback.
• Broil just long enough to melt the cheese — don’t over-crisp the edges.
• Serve with sour cream for even more Enchirito nostalgia.