Ingredients
- 1 lb ground beef
- 1 small onion, finely diced
- 1 packet taco seasoning (about 1 oz)
- 2/3 cup water
- 1 can (15 oz) refried beans
- 1 can (10 oz) red enchilada sauce
- 4 large flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced black olives (optional)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart.
- Add diced onion and cook until soft, then drain excess fat.
- Stir in taco seasoning and water, simmering for about 5 minutes until thickened.
- Warm the refried beans until spreadable.
- Spread refried beans onto each tortilla, add beef mixture, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over the tortillas.
- Sprinkle cheddar and mozzarella cheese on top.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Let rest for a few minutes before serving and garnish with olives and green onions if desired.
Notes
- Swap ground beef with chicken or turkey for a lighter version.
- Use sautéed vegetables or beans for a vegetarian option.
- Add jalapeños or spicy sauce for extra heat.
- Mix cooked rice into the filling for a heartier dish.
- Try Monterey Jack or Mexican blend cheese for variation.
- Store leftovers refrigerated for up to 3 days.
- Reheat with extra sauce to keep moisture.
- Can be frozen before baking for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 enchirito
- Calories: 520
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
