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Taco Bell Enchirito



  • 1 pound Ground beef
  • 1/4 teaspoon Salt
  • 1 teaspoon Chili powder
  • 1/2 tablespoon Dried minced onion
  • 1 can Refried beans 30 oz.
  • 1/4 Diced onion
  • 1 can La Victoria enchilada sauce
  • 2 1/2 cups Shredded cheddar cheese
  • 1 can Sliced black olives (2 oz.)
  • 1 package Flour tortillas (10 or 12")


  1. 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.
  2. With a mixer, or potato masher, beat the refried beans until smooth. Heat beans in small saucepan or in microwave.
  3. Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave. Set on high for 40 sec. or warm individually in skillet for 2-3 min. per side.
  4. Spoon 3 tbs. 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.
  5. Place the tortilla onto a plate. Spoon 3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.

This recipe is courtesy of Helen and is a close clone recipe

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