The Enchirito That Grandma Asked For
A comforting dish featuring layers of savory beef, creamy refried beans, and melty cheese, all wrapped in soft tortillas and topped with enchilada sauce.
Servings: 6 servings
Equipment
- Large Skillet
- Baking Dish
Ingredients
Main Ingredients
- 1 lb Ground Beef
- 1 can (16 oz) Refried Beans
- 1 packet Taco Seasoning
- 1/4 cup Water
- 6 large Flour Tortillas
- 1 can (10 oz) Red Enchilada Sauce
- 1 1/2 cups Shredded Cheddar Cheese
- 1/2 cup Shredded Monterey Jack Cheese
Optional Toppings
- Chopped Onions For topping
- Black Olives For topping
- Sour Cream For topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a large baking dish.
- In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in the taco seasoning and 1/4 cup water. Let it simmer for about 2 minutes until thickened and flavorful.
- Add the refried beans to the skillet with the beef. Mix until well combined and heated through. Remove from heat.
- Lay out the flour tortillas on a clean surface. Spoon an equal amount of the beef and bean mixture onto the center of each tortilla.
- Roll up each tortilla and place seam-side down in the prepared baking dish.
- Pour the red enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle the shredded cheddar and Monterey Jack cheeses all over, making sure to cover every inch for that irresistible gooey top.
- Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool for a few minutes. Serve warm, topped with optional onions, olives, and a generous dollop of sour cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.