Old school enchiritos like the kind taco bell *used* to make back in the 1980s

Main Dish
4 servings
15 min
30 min
Very Easy


Number of serving: 4
1 libra ground beef or turkey

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon onion powder

1/2 teaspoon paprika

1/4 tsp garlic powder

1/2 cup water

1 can refried beans

10 small flour tortillas (fajita size)

1/2 cup , finely diced onion [1 small onion, diced]

2 (10 ounce) cans la victoria red chili sauce [ or enchilada sauce]

2 cups shredded cheddar cheese

small can sliced black olives


  • In a medium bowl, combine the meat with the flour, chili powder, salt, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the meat.
  • Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat thoroughly as it cooks.
  • Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.
  • Microwave the beans for 1 or 2 minutes on high. Warm the tortillas by wrapping them in a moist towel and microwave for 1 minute on high.
  • Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of finely diced fresh onion.
  • Fold the two sides of the tortilla over the beans and meat and carefully place in a 9X13 microwave safe glass casserole dish.
  • Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese and some sliced black olives.
  • Repeat until casserole is full. Heat up the dish for 2 minutes in the microwave, until hot and the cheese on top begins to melt.
  • Or Cover with foil and bake at 350 degrees until cheese is melted about 15-20 minutes.
  • Garnish with sour cream if desired.


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