Grandma’s Legendary Enchirito Recipe
Introduction
Grandma’s Legendary Enchirito is a comforting, cheesy delight that combines seasoned beef and refried beans rolled in soft flour tortillas. This crowd-pleaser is perfect for family dinners and sure to make you lick the plate clean.
Ingredients
- 1 lb lean ground beef (80/20 works best for flavor)
- 1 can (16 oz) refried beans (I like Rosarita traditional)
- 1 packet taco seasoning (or 2 tbsp homemade mix)
- 6 medium flour tortillas (must be warmed to prevent cracking)
- 2 cups shredded Mexican blend cheese (divided)
- 1 can (10 oz) red enchilada sauce (mild or hot)
- 1/2 cup finely chopped yellow onions
- 1/3 cup sour cream (for serving)
Instructions
- Step 1: Prep the Filling. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles with a wooden spoon. Once no longer pink (about 5-7 minutes), drain excess fat, leaving about a tablespoon for flavor. Stir in taco seasoning and cook for 30 seconds to release the spices. Add refried beans and mix until combined into a thick paste. If too dry, add a tablespoon of water or broth. Remove from heat and let sit for 5 minutes.
- Step 2: Assemble the Enchiritos. Preheat oven to 350°F and prepare a 9×13 baking dish. Warm tortillas in the microwave for 15 seconds or in a dry skillet to prevent cracking. Spoon about 1/3 cup of filling down the center of each tortilla, sprinkle with approximately 1 tablespoon of cheese, then roll tightly, tucking in the ends. Place each seam-side down in the dish, fitting them in two rows of three.
- Step 3: Bake and Serve. Pour enchilada sauce evenly over the enchiritos, allowing some to drizzle down the sides. Sprinkle the remaining cheese and chopped onions on top. Bake for 15-20 minutes until cheese is bubbly and golden at the edges. Let rest for 5 minutes, then serve topped with a dollop of sour cream.
Tips & Variations
- Use warm tortillas to prevent cracking when rolling; if necessary, briefly steam them for extra flexibility.
- Add chopped jalapeños to the filling for a spicy kick.
- Substitute ground turkey or chicken for a lighter version.
- Top with fresh cilantro or sliced avocado for added freshness.
Storage
Store leftover enchiritos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or until warmed through to keep the tortillas from becoming soggy. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the beef and bean filling a day in advance and keep it refrigerated. Reheat gently before assembling the enchiritos.
What can I use instead of refried beans?
If you prefer, you can use whole black or pinto beans that are mashed slightly. This will change the texture but still keep the flavor delicious.
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Grandma’s Legendary Enchirito Recipe
- Total Time: 35 minutes
- Yield: 6 enchiritos 1x
Description
Grandma’s Legendary Enchirito is a savory, cheesy baked dish featuring seasoned ground beef and refried beans wrapped in warm flour tortillas, topped with rich enchilada sauce, melted Mexican blend cheese, and chopped onions. Perfectly comforting and bursting with traditional Tex-Mex flavors, this recipe will have you licking the plate clean.
Ingredients
For the Filling
- 1 lb lean ground beef (80/20 works best for flavor)
- 1 can (16 oz) refried beans (Rosarita traditional recommended)
- 1 packet taco seasoning (or 2 tbsp homemade mix)
- 1/2 cup finely chopped yellow onions (divided; some for filling, some for topping)
For Assembly and Topping
- 6 medium flour tortillas (warmed to prevent cracking)
- 2 cups shredded Mexican blend cheese (divided; about 1 tbsp per enchirito plus remaining for topping)
- 1 can (10 oz) red enchilada sauce (mild or hot)
- 1/3 cup sour cream (for serving)
Instructions
- Prep the Filling: Heat a large skillet over medium-high heat and add the ground beef. Brown it until no longer pink, about 5-7 minutes, breaking it up into crumbles with a wooden spoon. Drain excess fat, leaving about one tablespoon in the pan for flavor. Stir in the taco seasoning and cook for 30 seconds until fragrant. Add the refried beans and mix thoroughly until a thick, consistent beef-bean filling forms. If too dry, add a tablespoon of water or broth. Remove from heat and let rest for 5 minutes for flavors to meld.
- Assemble the Enchiritos: Preheat the oven to 350°F (175°C). Warm the flour tortillas in the microwave for 15 seconds or in a dry skillet until pliable to avoid cracking. Spoon about 1/3 cup of the filling down the center of each tortilla. Sprinkle approximately 1 tablespoon of shredded cheese over the filling inside each tortilla to help seal. Roll the tortillas snugly, tucking in the ends, and place each seam-side down in a 9×13-inch baking dish arranged in two rows of three.
- Bake and Serve: Evenly pour the red enchilada sauce over the rolled enchiritos, letting it drizzle onto the sides as well. Sprinkle the remaining Mexican blend cheese and the reserved chopped onions over the top. Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and slightly golden at the edges. Allow the enchiritos to rest for 5 minutes after baking to set. Serve each with a dollop of sour cream on top for a cool, creamy contrast.
Notes
- Warming the tortillas is crucial to prevent cracking when rolling.
- Use lean ground beef with a little fat (80/20) for the best flavor and texture.
- Adjust the heat level by choosing mild or hot enchilada sauce.
- Resting the filling and enchiritos after cooking helps flavors meld and prevents them from falling apart.
- This recipe serves well with a side of Mexican rice or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Keywords: enchirito, ground beef recipe, Tex-Mex, baked enchiladas, comfort food, Mexican-style casserole
