The Enchirito That Grandma Asked For Twice
When a 92-year-old says it’s the best version she’s ever had—you write it down and never change a thing.
There are meals you cook, and then there are meals that stick. You know the kind: the ones that become legend, that people ask for on birthdays or when they’re having a rough week. This Enchirito falls squarely into the second category.
The name itself—”Enchirito”—may spark nostalgia in fans of vintage Tex-Mex or former Taco Bell classics. But this version? It’s a full-on comfort food love letter: cheesy, beefy, soft and saucy. It’s what happens when an enchilada and a burrito fall madly in love in your kitchen. And when my 92-year-old grandma asked for seconds—twice—I knew it was something special.
This is the version we make exactly as she liked it, every time. And we think you’ll love it just as much.
Ingredients
This recipe keeps things simple, old-school, and deeply satisfying. Here’s what you need:
1 lb ground beef – Go for 80/20 for flavor and richness.
1 can (16 oz) refried beans – Adds that creamy, hearty base inside every Enchirito.
1 packet taco seasoning – Store-bought or homemade, it delivers the classic Tex-Mex flavor.
1/4 cup water – Helps blend the taco seasoning into the beef.
6 large flour tortillas – Soft taco-size or burrito-style, just make sure they’re pliable.
Optional for finishing (but highly recommended):
1 to 2 cups shredded cheddar or Mexican cheese blend
1 can (10 oz) enchilada sauce (red, mild or medium)
Sour cream, diced onions, sliced black olives, or jalapeños for topping
The Backstory: Why This Enchirito Matters
You don’t argue with a 92-year-old when it comes to comfort food.
The first time I made this dish, it was meant to be casual—a simple, warm meal on a chilly evening. But something about the combination of seasoned beef, creamy refried beans, and soft tortillas smothered in cheese and sauce lit something up in Grandma’s memory. She said it reminded her of “those drive-in dinners in the ’60s,” but better—because this one was homemade.
She ate one. Then another. Then she looked at me and said, “Write this down, because I want it again next week.” And next week? She asked for it twice.
Step-by-Step Instructions
1. Brown the Ground Beef
In a large skillet over medium heat, add the ground beef. Break it up as it cooks until it’s fully browned and no longer pink—about 6–8 minutes.
Drain excess grease if needed (especially if you’re using a higher-fat beef).
2. Add Taco Seasoning and Water
Sprinkle the taco seasoning evenly over the beef. Pour in the 1/4 cup of water and stir everything together.
Simmer for 3–5 minutes, letting the flavors meld. The mixture should be saucy but not runny.
3. Warm the Refried Beans
In a small saucepan (or the microwave), gently warm the refried beans. This makes them easier to spread and helps everything heat evenly once assembled.
4. Preheat the Oven (Optional)
If you plan to bake the Enchiritos for that melty, bubbly top layer, preheat your oven to 375°F (190°C).
You can also skip baking and just microwave assembled Enchiritos individually—great for a faster dinner.
5. Assemble the Enchiritos
Lay out a flour tortilla. Spread a generous layer of refried beans down the center. Add a scoop of the seasoned beef. Sprinkle with a little shredded cheese if you like.
Roll it up burrito-style: fold in the sides, then roll tightly from the bottom.
Place each rolled Enchirito seam-side down in a baking dish.
6. Smother with Sauce and Cheese
Once all the Enchiritos are rolled and nestled in the dish, pour the enchilada sauce over the top, covering generously. Sprinkle shredded cheese across the top.
This step is where it transforms from a burrito into an Enchirito—soft, saucy, and ready to melt your heart.
7. Bake Until Bubbly
Bake uncovered at 375°F for 15–20 minutes, or until the cheese is melted and the edges are slightly crispy.
(Alternatively, microwave each Enchirito with sauce and cheese individually for about 2 minutes until heated through.)
8. Garnish and Serve
Top with sour cream, diced onions, black olives, jalapeños—or leave it plain and perfect, just like Grandma liked it.
Make-Ahead & Freezer Tips
Freezer-friendly: Assemble and freeze individually wrapped Enchiritos (without sauce) for up to 2 months. Add sauce and cheese when ready to bake.
Leftovers: Store in the fridge for 3–4 days. Reheat in the microwave with a splash of sauce to keep them moist.
Why It Works
Flavor Balance: You get creamy beans, savory beef, and sharp cheddar all wrapped in a soft tortilla.
Texture: Baking the Enchiritos makes the edges slightly crisp while the center stays gooey and soft.
Emotional Nostalgia: It’s a dish that brings you back—whether to Taco Tuesdays, road trips, or, in our case, a happy evening with Grandma at the table.
Final Thoughts
You don’t always know when you’re making a meal that will turn into a tradition. But when it happens, you know. This Enchirito isn’t fancy. It isn’t complicated. But it’s the kind of meal that makes people feel at home. The kind that keeps them coming back—and asking for seconds.
So when Grandma asked for it again (and again), we knew we had a keeper. Now, it’s your turn to try it and pass it on.
Because when a 92-year-old tells you, “Don’t change a thing,” you listen.