Enchiritos Recipe | How to Make a Homemade Version of the Taco Bell Classic Using Freeze Dried Foods

Add the FD ground beef, cheese, refried beans, chopped onions, green chili peppers, tomato powder, cilantro, and taco seasoning to a pot or skillet.

Add 1 1/3 cups water to the beef/bean mixture and stir well to combine. Allow it to soak for a few minutes.

In a medium skillet, heat 2 Tbsp oil or butter over medium heat. Whisk together the enchilada sauce mix ingredients to make a paste and toast for about 2 minutes.

Add 1 cup water to the sauce mix, half a cup at a time, whisking vigorously to avoid lumps. Simmer for 3-5 minutes, stirring frequently.

Heat the beef and bean mixture over medium heat until it comes to a light boil. Simmer for 10-12 minutes until thickened.

In a small casserole dish, spread about 1/4 cup of enchilada sauce evenly.

Preheat the oven to 350°F. Stuff a burrito-sized tortilla with half the beef/bean mixture and any extras, then roll to seal and place seam-side down in the casserole dish. Repeat with the second tortilla.

Top the burritos with the remaining enchilada sauce and 1 cup of grated cheese. Bake for 12-15 minutes or until browned and bubbly.

Equipment Needed

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