Taco Bell Copycat Enchirito
Taco Bell Copycat Enchirito
Ingredients
For the Sauce
- 1 packet taco seasoning
- 1 1/2 tablespoons beef tallow
- 1 can tomato sauce, 8 ounce
- 1 can water, using empty tomato sauce can for measurement
- 1/2 teaspoon white vinegar
- 1/2 teaspoon salt
For the Meat
- 1 pound taco meat, prepared according to package instructions
For Assembly
- 4 flour tortillas, taco-size
- 1 can refried beans, warmed
- 1/4 cup white onion, diced
- 1 1/2 cups Mexican blend cheese, shredded
- 1/4 cup black olives, sliced
Instructions
- 1
To prepare the sauce, in a medium saucepan over medium heat, melt the beef tallow. Add the taco seasoning and stir to create a loose slurry. Cook, stirring frequently, for 5 minutes to bloom the spices.
⏱️ 7 min
- 2
Pour in the 8-ounce can of tomato sauce. Bring to a simmer and cook for 5 to 7 minutes, allowing the flavors to meld.
⏱️ 7 min
- 3
Refill the empty tomato sauce can with water and add it to the saucepan. Bring back to a simmer and cook for another 5 to 7 minutes.
⏱️ 7 min
- 4
Stir in the white vinegar and salt. Taste and adjust seasoning if necessary. Remove from heat and set aside.
⏱️ 2 min
- 5
Prepare your favorite taco meat according to its package instructions. Once cooked, transfer the meat to a food processor. Pulse a few times until the meat has a very fine, crumbly texture, similar to Taco Bell's signature ground beef.
⏱️ 10 min
- 6
Preheat your oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the enchiritos.
⏱️ 5 min•🌡️ 350
- 7
To assemble each enchirito, lay a taco-size flour tortilla flat. Spread a thin layer of warmed refried beans over the center of the tortilla.
⏱️ 1 min
- 8
Spoon a portion of the finely textured taco meat over the refried beans. Sprinkle with diced white onion and a generous amount of shredded Mexican blend cheese.
⏱️ 1 min
- 9
Carefully roll up the tortilla, tucking in the ends as you go, to create a tight cylinder. Place the rolled enchirito seam-side down in the prepared baking dish.
⏱️ 1 min
- 10
Repeat steps 7-9 for the remaining tortillas. Once all enchiritos are rolled, generously spoon the prepared red sauce over each one, ensuring they are well-covered.
⏱️ 2 min
- 11
Sprinkle the remaining Mexican blend cheese over the sauced enchiritos.
⏱️ 1 min
- 12
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly and the enchiritos are heated through.
⏱️ 15 min•🌡️ 350
- 13
Remove from the oven and garnish with sliced black olives before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Taco Bell Copycat Enchirito
For the Sauce
- 1 packet taco seasoning
- 1 1/2 tablespoons beef tallow
- 1 can tomato sauce, 8 ounce
- 1 can water, using empty tomato sauce can for measurement
- 1/2 teaspoon white vinegar
- 1/2 teaspoon salt
For the Meat
- 1 pound taco meat, prepared according to package instructions
For Assembly
- 4 flour tortillas, taco-size
- 1 can refried beans, warmed
- 1/4 cup white onion, diced
- 1 1/2 cups Mexican blend cheese, shredded
- 1/4 cup black olives, sliced
Instructions
- 1
To prepare the sauce, in a medium saucepan over medium heat, melt the beef tallow. Add the taco seasoning and stir to create a loose slurry. Cook, stirring frequently, for 5 minutes to bloom the spices.
⏱️ 7 min - 2
Pour in the 8-ounce can of tomato sauce. Bring to a simmer and cook for 5 to 7 minutes, allowing the flavors to meld.
⏱️ 7 min - 3
Refill the empty tomato sauce can with water and add it to the saucepan. Bring back to a simmer and cook for another 5 to 7 minutes.
⏱️ 7 min - 4
Stir in the white vinegar and salt. Taste and adjust seasoning if necessary. Remove from heat and set aside.
⏱️ 2 min - 5
Prepare your favorite taco meat according to its package instructions. Once cooked, transfer the meat to a food processor. Pulse a few times until the meat has a very fine, crumbly texture, similar to Taco Bell's signature ground beef.
⏱️ 10 min - 6
Preheat your oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the enchiritos.
⏱️ 5 min•🌡️ 350 - 7
To assemble each enchirito, lay a taco-size flour tortilla flat. Spread a thin layer of warmed refried beans over the center of the tortilla.
⏱️ 1 min - 8
Spoon a portion of the finely textured taco meat over the refried beans. Sprinkle with diced white onion and a generous amount of shredded Mexican blend cheese.
⏱️ 1 min - 9
Carefully roll up the tortilla, tucking in the ends as you go, to create a tight cylinder. Place the rolled enchirito seam-side down in the prepared baking dish.
⏱️ 1 min - 10
Repeat steps 7-9 for the remaining tortillas. Once all enchiritos are rolled, generously spoon the prepared red sauce over each one, ensuring they are well-covered.
⏱️ 2 min - 11
Sprinkle the remaining Mexican blend cheese over the sauced enchiritos.
⏱️ 1 min - 12
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly and the enchiritos are heated through.
⏱️ 15 min•🌡️ 350 - 13
Remove from the oven and garnish with sliced black olives before serving immediately.
⏱️ 1 min