Ingredients
Scale
- 1 lb ground beef
- 1 can (16 oz) refried beans
- 1 packet taco seasoning
- 1/4 cup water
- 6 large flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional Toppings
- Chopped onions
- Black olives
- Sour cream
Instructions
- Preheat the Oven – Set your oven to 375°F (190°C). This temperature will ensure the enchiritos cook evenly, with the cheese melting perfectly without burning. Make sure the oven is fully preheated before putting in your dish for consistent results.
- Prepare the Meat Filling – In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it up with a spatula as it cooks. Once no pink remains, carefully drain off the excess fat. This removes unnecessary grease and creates a better texture for your filling.
- Season the Meat – Add the taco seasoning and water to the skillet with the beef. Stir well to evenly distribute the seasoning throughout the meat. Allow the mixture to simmer for 2-3 minutes until the liquid has reduced and the seasoning has formed a flavorful coating on the beef.
- Incorporate the Beans – Add the refried beans to the seasoned beef and mix thoroughly until well combined and heated through. The warm beans will be easier to mix, creating a cohesive filling with a perfect consistency for spreading.
- Assemble the Enchiritos – Lay each flour tortilla flat and spoon a generous portion of the beef and bean mixture down the center of each one. Be sure not to overfill, as this might make rolling difficult. Leave about an inch of space on each end.
- Roll and Arrange – Roll each tortilla burrito-style by folding in the sides first and then rolling from the bottom up. Place each enchirito seam-side down in a baking dish to prevent them from unraveling during baking.
- Add Sauce and Cheese – Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. This prevents the tortillas from drying out and infuses them with flavor. Then sprinkle both the cheddar and Monterey Jack cheeses over the top for a beautiful melty layer.
- Bake to Perfection – Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes. The enchiritos are done when the cheese is completely melted, bubbling, and starting to get golden spots in places.
- Serve and Garnish – Remove from the oven and let rest for 2-3 minutes. Serve hot with extra enchilada sauce spooned over the top and your choice of optional toppings like chopped onions, black olives, or a dollop of sour cream.
Notes
- For an authentic touch, you can use homemade enchilada sauce instead of canned.
- This dish can be assembled ahead of time and refrigerated before baking. If baking from refrigerated, add 5-10 minutes to the cooking time.
- The Enchirito was originally a popular Taco Bell menu item combining an enchilada and burrito before being discontinued and later reintroduced due to customer demand.
- For a spicier version, add diced jalapeños to the beef mixture or use hot enchilada sauce.
- To make it more nutritious, consider adding vegetables like bell peppers, corn, or spinach to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchirito
- Calories: 520
- Sugar: 3g
- Sodium: 1250mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg