The Taco Bell Enchirito From MY Childhood

Ingredients

• 2 tablespoons Chili Powder (for seasoning and sauce)
• 1 tablespoon Ground Cumin (for seasoning and sauce)
• 1 tablespoon Smoked Paprika (adds smoky depth to the seasoning)
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 teaspoon Granulated Sugar
• 1 teaspoon Dried Oregano
• ½ teaspoon Crushed Red Pepper Flakes (adjust for heat)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper (freshly ground)
• 2 teaspoons Cornstarch (for glossy thickening of beef coating)
• 2 tablespoons Neutral Oil (vegetable or canola) (for roux)
• 2 tablespoons All‑Purpose Flour (for roux)
• 2 cups Chicken Broth (low‑sodium preferred)
• 2 tablespoons Tomato Paste
• 1 teaspoon Apple Cider Vinegar (adds tangy punch)
• 1 pound Ground Beef (80/10 lean‑to‑fat) (fresh, not frozen)
• ½ cup Beef Broth (for thickening the seasoned beef)
• 1 cup Refried Beans (canned or homemade, warmed)
• 4 Large Flour Tortillas (10‑inch, soft)
• 1 cup Shredded Cheddar Cheese (sharp cheddar works best)
• 5 Black Olives (sliced, for garnish)
• ¼ cup White Onion (finely diced)

Instructions

1. Prepare Taco Bell Seasoning

   Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, sugar, dried oregano, crushed red pepper flakes, salt, black pepper, and cornstarch in a mixing bowl. Stir until evenly mixed.

   Time: PT2M

2. Make Red Enchilada Sauce

   Heat neutral oil in a small saucepan over medium heat. Add flour and whisk continuously for about 1 minute until the mixture turns light golden (a roux).

   Time: PT1M

   Temperature: Medium heat

3. Add Spices to Sauce

   Stir in chili powder, cumin, dried oregano, garlic powder, onion powder, and sugar. Cook for another 30 seconds until fragrant.

   Time: PT30S

   Temperature: Medium heat

4. Build the Sauce Base

   Gradually whisk in chicken broth, then add tomato paste. Bring to a gentle simmer, stirring occasionally.

   Time: PT4M

   Temperature: Medium heat

5. Finish the Sauce

   Remove the saucepan from heat and stir in a teaspoon of apple cider vinegar for brightness.

   Time: PT30S

6. Cook Ground Beef

   Heat a drizzle of neutral oil in a skillet over medium‑high heat. Add the ground beef, breaking it up with a spatula, and cook until fully browned, about 5‑7 minutes. Drain excess fat.

   Time: PT7M

   Temperature: Medium‑high heat

7. Season the Beef

   Return the skillet to low heat, sprinkle almost all of the prepared seasoning (reserve a teaspoon), and stir to coat the beef evenly.

   Time: PT1M

   Temperature: Low heat

8. Thicken Beef Coating

   Pour in ½ cup beef broth, stir, and let the mixture simmer for 2‑3 minutes until glossy and slightly thickened.

   Time: PT3M

   Temperature: Low heat

9. Assemble Burritos

   Lay each flour tortilla flat. Spread about ¼ cup warm refried beans down the center, top with a generous spoonful of seasoned beef, sprinkle diced onion, then fold the sides over and roll tightly.

   Time: PT5M

10. Add Sauce and Toppings

    Pour the red enchilada sauce evenly over the burritos, ensuring sauce reaches the sides. Sprinkle shredded cheddar cheese on top and garnish with sliced black olives.

    Time: PT2M

11. Bake

    Place the tray in a pre‑heated oven at 350°F (175°C) and bake for 8‑10 minutes, until the cheese is melted and bubbly.

    Time: PT10M

    Temperature: 350°F

12. Serve

    Remove from oven, let rest 2 minutes, then serve hot. Optional: add a dollop of sour cream or fresh cilantro.

    Time: PT2M

Nutrition Facts

Calories

680

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

8 g

Ingredient Substitutions

• Instead of Chili Powder: Paprika, Cayenne pepper (use less)
• Instead of Ground Cumin: Ground coriander, Mexican oregano
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (use less)
• Instead of Garlic Powder: Fresh minced garlic (1 clove per tbsp)
• Instead of Onion Powder: Finely minced onion (1 tbsp)
• Instead of Granulated Sugar: Honey (½ tsp)
• Instead of Dried Oregano: Mexican oregano, Italian seasoning (½ tsp)
• Instead of Crushed Red Pepper Flakes: Fresh jalapeño (finely chopped)
• Instead of Salt: Sea salt, Kosher salt (½ tsp)
• Instead of Black Pepper: White pepper
• Instead of Cornstarch: All‑purpose flour (1 tbsp)
• Instead of Neutral Oil (vegetable or canola): Olive oil (light)
• Instead of All‑Purpose Flour: Whole‑wheat flour
• Instead of Chicken Broth: Vegetable broth, Water + bouillon cube
• Instead of Tomato Paste: Pureed canned tomatoes (1 tbsp)
• Instead of Apple Cider Vinegar: White wine vinegar, Lime juice (½ tsp)
• Instead of Ground Beef (80/10 lean‑to‑fat): Ground turkey, Ground chicken
• Instead of Beef Broth: Chicken broth, Water + bouillon
• Instead of Refried Beans: Black beans, mashed, Pinto beans, mashed
• Instead of Large Flour Tortillas: Corn tortillas (larger)
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Black Olives: Green olives
• Instead of White Onion: Yellow onion, Green onion (2 tbsp)

Equipment Needed

• Mixing Bowl
• Whisk or Spoon
• Small Saucepan
• Skillet or Frying Pan
• Baking Sheet or Metal Tray
• Oven
• Measuring Spoons
• Knife
• Cutting Board
• Spatula

Critical Steps — Do Not Skip

• Making the roux for the enchilada sauce
• Incorporating cornstarch into the seasoning mix
• Simmering the sauce until it thickens
• Ensuring the beef is fully browned and properly coated with seasoning
• Baking the assembled burritos to melt cheese and meld flavors

Chef Tips from the Video

• Toast the tortillas lightly in a dry skillet before assembling for extra flavor.
• Add a pinch of smoked chipotle powder to the sauce for a subtle smoky depth.
• For extra crunch, sprinkle a handful of crushed tortilla chips on top before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

Freezer: Wrap each burrito tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The homemade seasoning packet can be stored in a sealed jar for up to 2 weeks.
• Enchilada sauce freezes well; portion into freezer bags and thaw before use.
• Assemble the burritos, cover tightly, and refrigerate for up to 24 hours before baking.

Frequently Asked Questions