Description
The Enchirito is a delicious Tex-Mex casserole combining seasoned ground beef, refried beans, and melted cheddar and mozzarella cheeses rolled in flour tortillas, topped with enchilada sauce and baked to bubbly perfection. This hearty dish is perfect for a comforting homemade meal, featuring layers of savory flavors with a mild to hot enchilada sauce finish.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/4 cup water
Beans and Tortillas
- 1 can (8 oz) refried beans
- 4 large flour tortillas
Cheese and Sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10 oz) enchilada sauce (mild or hot, based on preference)
Additional
- 1/2 onion, finely chopped (used in beef cooking)
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and prepare for baking.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon until browned. Drain excess fat to avoid greasiness.
- Season Beef: Add taco seasoning, garlic powder, cumin, salt, pepper, and 1/4 cup water to the skillet. Stir and simmer for 5 minutes until the mixture thickens and the flavors meld.
- Heat Refried Beans: While the beef simmers, warm the refried beans on low heat in a separate pot until smooth and heated through.
- Warm Tortillas: Heat the flour tortillas briefly—either in the microwave for 10-15 seconds or on a skillet—to make them pliable for rolling.
- Assemble Enchiritos: Spread a thin layer of warm refried beans in the center of each tortilla, then spoon a generous amount of the seasoned beef on top, followed by a sprinkle of cheddar and mozzarella cheeses.
- Roll Tortillas: Roll each tortilla tightly around the fillings and place seam-side down in the prepared baking dish to keep them intact during baking.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled enchiritos and sprinkle the remaining cheese over the top to achieve a bubbly and cheesy finish.
- Bake: Bake in the oven for 20-25 minutes until the cheese is melted, bubbly, and the edges of the tortillas are slightly crispy.
- Garnish and Serve: Remove from the oven, let cool for a few minutes, then garnish with chopped green onions or cilantro if desired before serving.
Notes
- Be sure to drain excess fat after browning the beef for a less greasy final dish.
- Warming tortillas before rolling prevents them from cracking.
- You can adjust the heat of the enchilada sauce to suit your spice preference.
- Adding finely chopped onion to the beef enhances flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
