Taco bell enchirito
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Chili powder |
| ½ | tablespoon | Dried minced onion |
| 1 | can | Refried beans, 30 oz. |
| ¼ | Onion, diced | |
| 1 | can | La Victoria enchilada sauce |
| 2½ | cup | Shredded cheddar cheese |
| 1 | can | Sliced black olives (2 oz.) |
| 1 | pack | Flour tortillas (10 or 12\") |
Directions
1) Slowly brown the ground beef in a skillet, using a wooden spoon or spatula to separate the beef into pea-sized pcs. 2) Add the salt, chili powder, and minced onion. 3) With a mixer, or potato masher, beat the refried beans until smooth. 4) Heat beans in small saucepan or in microwave. 5) Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave. Set on high for 40 sec. or warm individually in skillet for 2-3 min. per side. 6) Spoon 3 tbs. of beef into the center opf each tortilla. Sprinkle on ½ tsp. diced fresh onion. Add ⅓ cup refried beans. 7) Fold sides of each tortilla over the beans and met. Flip the tortilla over onto a plate. 8) Spoon 3 tbs. enchilada sauce over top of the tortilla. 9) Sprinkle on ¼ cup shredded cheese, and top with 3 olive slices.
Makes 10 Enchiritos
This item was quite popular until 1992, when sales started flagging.
Pepsico, owners of Taco Bell, said adios. The recipe is preserved here for posterity.
From: "Top Secret Recipes" by Todd Wilbur