The Enchirito That Grandma Asked For Twice
There’s something magical about a recipe that stands the test of time—especially when it earns the approval of someone who’s tasted nearly a century’s worth of flavors. This enchirito, a beloved Tex-Mex hybrid of an enchilada and a burrito, is one such dish. When a 92-year-old grandmother declares it’s the best version she’s ever had, you know it’s something special. It’s a recipe that’s simple, comforting, and packed with just the right balance of savory beef, creamy beans, and melted cheese.
What makes this enchirito unforgettable isn’t just the ingredients but the way they come together. The seasoned beef and refried beans create a hearty filling, while the red enchilada sauce and gooey cheese blend add a touch of nostalgia. It’s a dish that feels like home, whether you grew up with it or are discovering it for the first time. One bite, and you’ll understand why Grandma asked for seconds—and why this recipe is worth preserving exactly as it is.
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: chopped onions, black olives, sour cream for topping
Instructions
Preheat oven to 375°F. In a skillet over medium heat, brown the ground beef until fully cooked. Drain fat. Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Add refried beans and mix until combined and heated through. Spoon the beef and bean mixture down the center of each tortilla. Roll them up burrito-style and place seam-side down in a baking dish. Pour enchilada sauce evenly over the top. Sprinkle with cheddar and Monterey Jack cheeses. Bake uncovered for 20–25 minutes until hot and bubbly. Serve with extra sauce spooned over the top, and toppings if desired.
Variations
For a lighter twist, try swapping the ground beef for ground turkey or chicken. The taco seasoning and refried beans will still give it plenty of flavor, while the leaner meat keeps things a bit healthier. You could also add a layer of cooked rice inside the tortillas for extra texture and heartiness.
If you love a little heat, consider mixing diced jalapeños into the beef and bean filling or drizzling hot sauce over the top before baking. For a smokier flavor, stir in a spoonful of chipotle peppers in adobo sauce or use a smoked cheddar cheese instead of the traditional blend.
Vegetarians can easily adapt this recipe by using plant-based ground meat or a mixture of sautéed mushrooms and lentils. Just be sure to check that your refried beans are vegetarian-friendly, as some brands contain lard. The result will still be rich, satisfying, and every bit as delicious.
Tips
To prevent the tortillas from cracking when rolling, warm them slightly in the microwave or on a dry skillet first. This makes them more pliable and easier to work with. If you’re short on time, you can also layer the tortillas flat in the dish, lasagna-style, instead of rolling them individually.
For an extra-cheesy enchirito, reserve a handful of cheese to sprinkle on top during the last 5 minutes of baking. This creates a beautifully golden, melty finish. If you prefer a saucier dish, feel free to add an extra half-can of enchilada sauce or thin it out with a splash of broth.
Leftovers reheat wonderfully in the oven or microwave. To keep the tortillas from getting soggy, store any extra sauce separately and add it just before serving. These enchiritos also freeze well—just wrap them tightly and bake from frozen, adding a few extra minutes to the cooking time.
Conclusion
Some recipes are more than just a list of ingredients—they’re a connection to memories, people, and moments that matter. This enchirito is one of those dishes. It’s a testament to the power of simple, well-loved flavors and the joy of sharing a meal that feels like a hug on a plate.
Whether you’re making it for a family dinner, a potluck, or just because you crave something comforting, this enchirito won’t disappoint. After all, if it’s good enough for Grandma to ask for twice, it’s good enough to become a staple in your kitchen too. One bite, and you’ll see why.