Taco Bell Enchirito


  • 1 lbs ground beef
  • 1/4 tsp salt
  • 1 tsp chili powder
  • 1/2 Tbsp dried minced onion
  • 1 (30 oz.) can refried beans
  • 1/4 cup diced onion
  • 1 can La Victoria enchilada sauce
  • 2 1/2 cups shredded Cheddar cheese
  • 1 (2 oz.) can sliced black olives
  • 1 package (10-12 inch) flour tortillas


Slowly brown the ground beef in a skillet using a wooden spoon or spatula to separate the beef into pea-sized pieces. Add the salt, chili powder and minced onion.

With a mixer or potato masher, beat the refried beans until smooth. Heat beans in small saucepan or in microwave.

Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave. Heat on HIGH for 40 seconds or warm individually in skillet for 2 to 3 minutes per side.

Spoon 3 tablespoons of beef into the center of each tortilla. Sprinkle on 1/2 tsp diced fresh onion. Add 1/3 cup refried beans. Fold sides of each tortilla over the beans. Place the tortilla onto a plate. Spoon 3 Tbsp enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.

Makes 4

Print This Page