My go to’s at Taco Bell, back in the day, were always a Taco Supreme, an order of chips with nacho cheese sauce and an Enchirito, hold the beans please and thank you. What are your favorite items to order at Taco Bell? Thank goodness Taco Supreme’s and chips with a side of cheese goo are still on the menu but I sure do miss those Enchiritos! I could wolf one down in no time flat! I loved the meaty filling, the zesty crunch from the diced onions all smothered in that tasty sauce, and those three sliced olives lined up on top…YUM! After doing some rather extensive research online, trying different versions of sauce, I think I have finally been able to recreate the beloved Enchirito at home. One that tastes great and that’s also easy to make. Go ahead and give this recipe a try and let me know if you agree.
How To Make The Taco Bell Enchirito:
Prepare the filling:
In a small bowl, mix together all the spices; chili powder, onion powder, garlic powder, salt, paprika, ground cumin, garlic salt, sugar, dried minced onion and beef bouillon powder. Set aside.
Combine cornstarch and water in a small bowl to make a slurry. Set aside.
Brown ground beef in a skillet over medium heat, breaking it up into small crumbles with a wooden spoon as it cooks.
Drain off excess fat.
Add the spices and the cornstarch slurry to the beef in the skillet.
OPTIONAL: Enchiritos traditionally contained refried beans, but I prefer mine without them. Stir in half a can of refried beans after you add the spices and the cornstarch slurry to the ground beef if you like them and want to recreate that flavor you remember.
Stir to combine.
Cook until the mixture thickens, about 3-5 minutes, until it looks like the picture below..
Assemble Enchiritos:
Warm the tortillas in the microwave for a few seconds in-between damp paper towels until they soften up a bit.
Layer each tortilla with some shredded cheddar cheese, and diced onions.
Add a generous scoop of the beef mixture.
Roll up the tortilla tightly.
Repeat with the remaining tortillas and filling. Place filled, rolled tortillas seam side down on a microwave safe plate.
Top with taco sauce, some shredded cheddar cheese, and sliced olives.
Microwave on high for 1-2 minutes until heated through and cheese is melted. Serve hot.
Oh my goodness, these were so easy to make and the taste was spot on! I love that I can control the amount of sauce and cheese that I want. If you like them with refried beans you can easily add them. Not a fan? Leave them out. Go crazy and add extra slices of olives if you love them, or leave them out if you don’t. Like them saucy? Add more sauce. Not a fan of onions? Leave them out. Making them at home means you can customize them any way you like. These copycat Enchiritos will be making an appearance on the table many more times. My boys wolfed them down, and so did I! They’re easy to whip up, they taste great, and making them at home means I know exactly what’s in them. What more could you ask for?
Make this a complete meal and serve with a side of this easy to make Restaurant Style Spanish Rice. Let’s face it, no Mexican meal is really complete without a side of Spanish Rice. This restaurant style version compliments all your favorite Mexican dishes. Get it going on the stove and you’ll have plenty of time to whip up those Enchiritos to serve with it.
Copycat Taco Bell Enchiritos
Ingredients
For the filling:
- 1 lb ground beef
- 2 tbsp cornstarch
- ¾ cup water
- 4 tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp paprika
- ¼ tsp cumin
- ¼ tsp garlic salt
- ¼ tsp sugar
- 1 tsp dried minced onion
- ½ tsp beef bouillon powder
For the sauce:
- 7.5 oz bottle of Taco Bell mild taco sauce
To assemble:
- 8 six inch flour tortillas,
- 2 cups cheddar cheese, shredded
- ½ cup onions, diced
- 2.25 oz can of sliced black olives, drained
Instructions
Prepare the filling:
- Mix together all the spices, chili powder, onion powder, garlic powder, salt, paprika, ground cumin, garlic salt, sugar, dried minced onion and bouillon powder. Set aside.
- Combine cornstarch and water in a small bowl to make a slurry. Set aside.
- Brown ground beef in a skillet over medium heat, breaking it up into small crumbles with a wooden spoon as it cooks. Drain off excess fat.
- Add spices and cornstarch slurry to the beef in the skillet. Stir to combine. Cook until mixture thickens, about 3-5 minutes.
Assemble Enchiritos:
- Warm tortillas in the microwave for a few seconds in-between damp paper towels until they soften.
- Layer each tortilla with shredded cheddar cheese, beef filling, and diced onion. Roll tightly.
- Place each rolled tortilla seam side down on a microwave safe plate.
- Top with taco sauce, some shredded cheddar cheese, and sliced olives.
- Microwave on high for 1-2 minutes until cheese is melted. Serve hot.
Did You Make This?
Be sure to snap a pic and tag it #naturewayblog I love, love, love hearing from my readers! Please, don’t forget to leave a comment and a review below, and be sure to follow me on INSTAGRAM, FACEBOOK, PINTEREST, TELEGRAM or TWITTER for all the latest happening here at Nature Way!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? Just click the “like” button down at the very bottom, at the end of the post. It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial to you, my readers. And don’t forget to subscribe:
When you sign up you’ll never miss out on all the latest that’s happening here at Nature Way. I promise to never spam you, ever! Cross my heart. Thank you and God bless!
“Therefore, whether you eat or drink, or whatever you do, do all to the glory of God.”
1 Corinthians 10:31
Remember…Jesus ❤️’s you!