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Sue Lau
Prep Time 15 mins
Cook Time 30 mins
Course Main Dish
Cuisine American, Tex-Mex
Servings 6


Enchirito Filling: (makes 4.5 cups)

  • 1-1/2 pounds ground beef
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 8 ounce packet taco skillet sauce
  • 1 cup beef broth
  • 15 ounce can refried beans

Enchirito Sauce:

  • 8 ounces Taco Bell mild sauce
  • 10 ounce can La Preferida red chile enchilada sauce


  • 6 extra large burrito size flour tortillas
  • 3 cups shredded cheddar cheese
  • 1-1/4 cups sliced ripe black olives


  • Brown beef with minced onion, salt and black pepper; drain fat.
  • Stir in the taco skillet sauce, broth and refried beans.
  • Simmer until thick, about 20 minutes.
  • To build, warm the flour torts to soften.
  • Fill each tortilla with 3/4 cup filling and roll up with the seam facing down.
  • Cover enchirito with 1/2 cup of the sauce, 1/2 cup shredded cheddar cheese, and 2 tablespoons slice ripe black olives.
  • Microwave to warm and melt the cheese or you can do this in a baking dish in a low oven if you prefer.


From the kitchen of palatablepastime.com
Keyword Taco Bell recipes