Dinner

Taco Bell–Style Enchirito Copycat Recipe

ByCharlotte Montgomery November 23, 2025November 23, 2025

Introduction

This Taco Bell–Style Enchirito Copycat brings the classic fast-food favorite right to your kitchen. With flavorful seasoned beef, creamy refried beans, and plenty of cheese, it’s comfort food at its best. Let’s make this delicious and easy-to-prepare dish together.

This image shows a close-up of three rolled enchiladas on a white plate, each covered with three layers: a red sauce layer on the outside, a melted golden-yellow cheddar cheese layer on top, and black olive slices scattered on the cheese. The enchiladas are stuffed with a thick, brown ground meat filling that bursts out at the edges. The surface underneath the plate has a white marbled texture. In the background, there is a blurred woman's hand holding a black utensil near the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 packet taco seasoning
1/2 cup water
8 small flour tortillas
1 can (15 oz) red enchilada sauce
1 can refried beans
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup diced onions
1/4 cup sliced black olives

Instructions

Step 1: In a skillet, cook ground beef over medium heat until browned. Drain excess fat, then add taco seasoning and water. Stir and simmer until the sauce thickens.
Step 2: Warm the refried beans until they are soft and spreadable, either in a microwave or on the stove.
Step 3: Warm the flour tortillas briefly to make them pliable and easier to roll.
Step 4: Spread a layer of refried beans down the center of each tortilla, then spoon the seasoned beef on top.
Step 5: Roll each tortilla tightly to enclose the filling.
Step 6: Arrange the rolled tortillas seam-side down on a plate or shallow baking dish.
Step 7: Pour the warm enchilada sauce generously over the top of the rolled tortillas.
Step 8: Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the sauced enchiritos.
Step 9: Add diced onions and sliced black olives as a finishing touch.
Step 10: Microwave for 1–2 minutes or broil for 1–2 minutes until the cheese is melted and bubbly. Serve immediately.

Tips & Variations

For extra flavor, add a dash of cumin or smoked paprika to the beef while cooking.
Use corn tortillas instead of flour for a gluten-free option, but warm them carefully to avoid tearing.
Try adding chopped jalapeños or a dollop of sour cream on top for a spicy, creamy twist.
Leftover enchiritos make great leftovers—just cover and refrigerate.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until hot and the cheese is melted, or bake covered at 350°F (175°C) for 15-20 minutes. Avoid freezing, as the texture of the tortillas and beans may change.

How to Serve

The image shows two rolled, baked enchiladas placed side by side on a white plate, with visible layers of seasoned ground beef filling that is brown and textured. The enchiladas are covered with a generous layer of bright red sauce, topped by melted yellow-orange cheddar cheese that looks gooey and slightly browned in places. On top of the cheese, there are a few whole black olives adding a smooth and dark contrast. The edges of the tortillas are slightly crispy and curled up. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the enchiritos assembled (without sauce and cheese) and refrigerate for up to 24 hours before adding sauce, cheese, and finishing the cooking.

What can I use if I don’t have refried beans?

You can substitute mashed black beans or pinto beans with a little seasoning as an alternative, though the traditional refried beans provide the best texture.