Ingredients
(Serves 6)
- 1 lb ground beef
- 1 can (16 oz) refried beans
- 1 packet taco seasoning
- ¼ cup water
- 6 large flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- Optional Toppings: chopped onions, sliced black olives, sour cream, chopped cilantro
Instructions
- Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish with cooking spray or a thin swipe of oil. - Brown the Beef
Heat a large skillet over medium heat. Add the ground beef and cook, stirring and breaking up lumps, until no longer pink (about 5–6 minutes). Drain off any excess fat. - Season & Simmer
Return the skillet to the heat. Sprinkle in the taco seasoning packet, pour in ¼ cup water, and stir to combine. Let the mixture simmer 2–3 minutes, until the sauce has thickened and coats the beef. - Stir in Beans
Reduce the heat to low and stir the refried beans into the seasoned beef. Mix thoroughly until the beans are warm and well incorporated. - Fill & Roll Tortillas
Lay a flour tortilla flat. Spoon about ⅓ cup of the beef‑bean filling down the center, spreading it lengthwise but leaving room at the edges. Tuck in the sides and roll up burrito‑style. Place the rolled tortilla seam‑side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging them snugly in a single layer. - Add Sauce & Cheese
Pour the entire can of red enchilada sauce evenly over the rolled enchiritos, coating each one. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top, ensuring every inch is covered. - Bake to Bubbly Perfection
Bake uncovered for 20–25 minutes, or until the sauce is bubbling and the cheese has melted into golden, gooey perfection. - Garnish & Serve
Remove from oven and let rest 5 minutes. Spoon extra sauce from the dish over each enchirito and top with chopped onions, black olives, or a dollop of sour cream if desired. Serve hot.