Taco Bell Enchirito -Taco Bell Restaurant Copycat Recipes: Taco Bell Enchirito. Originally topped with black olives and option for green sauce on top of the red sauce. Originally topped with black olives and option for green sauce on top of the red sauce. The original Taco Bell Enchirito had three black olives on top and came in a signature foil tin. To get to the bottom of the Enchrito's story, one must start from the beginning. And as it turns out, the Enchirito's origins are a lot less Mexican than you might imagine.
Top Secret Recipes improved version of Taco Bell Enchirito by Todd Wilbur
Since Taco Bell brought the Enchirito back from the dead a few years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe represents my version of the 'new' formulation of the chain's enchilada/burrito fusion product first introduced in the early 60's. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published on the TSR Web site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers.
1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
10 to 12 small flour tortillas (fajita size)
1/4 onion, diced (about 1/2 cup)
1 10-ounce can La Victoria red chile sauce
2 cups shredded cheddar cheese
1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.
3. Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in moist a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing each one in a hot pan over medium heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of minced onion.
6. Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate.
7. Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese.
8. Heat up the dish for 30 to 45 seconds in the microwave, or until the cheese on top begins to melt. Repeat with the remaining ingredients.
Makes 10 to 12.
1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
10 to 12 small flour tortillas (fajita size)
1/4 onion, diced (about 1/2 cup)
1 10-ounce can La Victoria red chile sauce
2 cups shredded cheddar cheese
1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.
3. Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in moist a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing each one in a hot pan over medium heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of minced onion.
6. Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate.
7. Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese.
8. Heat up the dish for 30 to 45 seconds in the microwave, or until the cheese on top begins to melt. Repeat with the remaining ingredients.
Makes 10 to 12.