1 Irresistible Enchirito That Grandma Asked For Twice
A cozy enchirito casserole with seasoned ground beef, refried beans, tortillas, and plenty of cheese baked in red enchilada sauce until bubbly and irresistible.
Equipment
- Large skillet
- 9x13-inch baking dish
- Spatula
- Cheese grater
Ingredients
- 1 lb ground beef 80/20 preferred for flavor
- 16 oz refried beans canned
- 1 packet taco seasoning mix
- 0.25 cup water
- 6 large flour tortillas
- 10 oz red enchilada sauce canned
- 1.5 cups shredded cheddar cheese
- 0.5 cup shredded Monterey Jack cheese
- 0.25 cup finely chopped onion optional
- 2 tbsp sliced black olives optional
- sour cream, chopped cilantro, and green onions for serving, optional
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish so the enchirito does not stick.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula until browned and no pink remains, then drain excess fat.
- Sprinkle in the taco seasoning and add the water, stirring until the meat is evenly coated and the sauce thickens slightly.
- Stir in the refried beans and chopped onion until the mixture is creamy and well combined, then remove from the heat.
- Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
- Place a flour tortilla on a flat surface, spoon some of the beef and bean mixture down the center, sprinkle with a little cheddar and Monterey Jack cheese, and roll up snugly.
- Arrange the filled tortillas seam-side down in the baking dish and repeat with remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the tortillas, making sure they are well coated, then top with the remaining shredded cheese and black olives if using.
- Bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
- Let the enchirito casserole rest for 5 to 10 minutes, then slice and serve with sour cream, cilantro, and green onions on top.
Notes
- Warm the tortillas briefly so they roll without cracking.
- Shred cheese from a block for smoother melting.
- For extra heat, add diced jalapeños to the filling or use spicy enchilada sauce.
- This recipe reheats well for easy leftovers.