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This filling enchirito mashup brings together everything good about burritos and enchiladas in one bold dish. My grandma loved it so much, she even wanted seconds and asked how to make it—so now it’s kind of a legend in our family.
I threw this together on a lazy Sunday when Grandma came over. She’s 92 and almost never asks for seconds, but this time she finished her plate and wanted more. I knew then it’d be a regular meal in our family rotation.
Hearty Ingredients
- Optional toppings Want crunch or coolness? Try diced onion, black olives, or a drop of sour cream
- Monterey Jack cheese Makes things gooey and smooth—perfect with cheddar
- Cheddar cheese Go for sharp and grate it yourself for meltier topping
- Enchilada sauce Classic red sauce turns this into something truly special
- Flour tortillas Big ones roll up best. Fresh ones won’t turn chewy
- Taco seasoning Grabs all the right spice flavors, just dump in your favorite packet
- Refried beans Gets the filling creamy and thick—veggie or regular both work
- Ground beef Sets up all the flavor, go for 80/20 for the best taste
Easy How-To
- Bake it up
- Put the baking dish right in your oven (leave it uncovered) for about 20-25 minutes. You’ll know it’s ready when the edges are bubbling and the cheese is all melted and starts to brown a little bit.
- Sauce and cheese time
- Pour on your enchilada sauce so every tortilla gets smothered, then toss both cheeses all over the top so there’s not a dry spot left.
- Roll and line up
- Tuck each side of the tortilla in, then roll it up from the bottom so nothing spills out. Put each one in your baking dish seam-down to keep them sealed while they cook.
- Fill those tortillas
- Take a tortilla, spoon in a big strip of the meat and bean filling right down the middle—but don’t overstuff it or it’ll split. About a sixth of the filling per wrap does the trick.
- Add beans and seasoning
- Sprinkle taco seasoning and some water into your browned beef, stir it all in, and let it cook a couple minutes. Then add your refried beans, mixing till it’s all hot and thick but still spreadable.
- Start with the meat
- Cook the beef in a pan over medium till it’s no longer pink. Crumble it as it cooks and pour off any extra grease, so your filling isn’t oily.
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Watching my grandma taste this for the first time was unforgettable. She got that spark in her eyes, the kind you only see when food is truly special. Afterward she said it reminded her of what her own mom made, so this meal now connects four generations in our family.
Convenient Make Ahead
This one’s perfect for prepping before a busy day. You can get the filling ready up to two days ahead and stash it in the fridge. When you're set to eat, just warm it up a bit so it’s easier to work with. You can also roll everything up in the baking dish—just leave off the sauce and cheese, cover with foil, and refrigerate for up to a day. Add the sauce and cheese before baking, and give it five extra minutes in the oven since it’s cold.
Serving Up Ideas
Turn your enchirito into a spread with some easy sides. A fresh green salad with a squeeze of lime tastes amazing next to the hot, cheesy tortillas. Classic Mexican rice will soak up all the saucy bits. Craving more? Set out tortilla chips with guac or fresh pico. Offer extra toppings like onions, olives, chopped cilantro, and sour cream so everyone can load up their own plate just how they like it.
How to Store & Heat Up
These actually taste just as good (sometimes even better) the next day. Store leftovers in a tight container in the fridge—good for three days. To warm individual portions, pop them under a damp paper towel in the microwave and heat in 30-second bursts till hot. Want them crispy? Slide in a 350°F oven for about 15 minutes. Freeze extras wrapped in foil inside a freezer bag—they'll keep for two months. Defrost them in the fridge overnight and reheat as above.
Common Queries
- → Can I swap flour tortillas for corn ones?
We suggest flour tortillas since they stay soft and hold everything together nicely, but corn tortillas work too. Just warm them up first to keep them from splitting as you assemble.
- → What’s the easiest way to warm up leftovers?
For the best results, cover with foil and place in an oven at 350°F for around 15–20 minutes. You can also pop single servings in the microwave until they're hot and ready.
- → Can I mix in other items with the filling?
Go for it! Add diced peppers, cooked rice, or chopped onions to the beef and beans to switch things up and add some crunch or extra flavor.
- → How can I make a vegetarian version?
Just swap the ground beef for plant-based meat or sautéed mushrooms. Don’t forget to double-check your taco seasoning is veggie-friendly!
- → What toppings go well with this enchirito?
Top it off with chopped tomatoes, guacamole, sour cream, olives, or even fresh onion. These extras can take the dish to the next level.