The Legendary Enchirito Grandma Asked for Twice
When a 92-year-old tells you it’s the best she’s ever had—you write it down, seal it in gold, and never change a thing.
There are recipes we enjoy… and then there are recipes we remember forever. This Enchirito belongs to the second category. It’s a comforting, cheesy, saucy, beefy creation that’s more than just a meal—it’s a family tradition. This recipe has passed the ultimate test: Grandma. Twice. And if you’ve ever cooked for a 92-year-old woman with a lifetime of homemade meals under her belt, you know that’s no small compliment.
Ingredients You’ll Need:
- 1 lb ground beef (lean works best)
- 1 can (16 oz) refried beans (pinto or black bean version)
- 1 packet taco seasoning (or make your own with chili powder, cumin, garlic powder)
- 1/4 cup water
- 6 large flour tortillas (soft and warm)
- 1 can (10 oz) red enchilada sauce (mild or medium heat)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: diced onions, sliced black olives, sour cream, chopped cilantro
Step-by-Step Instructions:
1. Preheat the oven:
Set your oven to 375°F (190°C). While it heats, gather all your ingredients—it’s time to make something unforgettable.
2. Cook the beef:
In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a wooden spoon. Drain excess fat to keep things flavorful but not greasy.
3. Season and stir in the beans:
Add the taco seasoning and 1/4 cup of water to the beef. Let it simmer for about 2–3 minutes, until it thickens a bit. Stir in the refried beans and cook until everything is hot and well combined. You should have a rich, savory, hearty filling.
4. Fill and roll:
Warm your tortillas (a few seconds in the microwave will do), then spoon a generous amount of the beef-bean mixture down the center of each one. Roll them burrito-style, folding the sides inward, and place them seam-side down in a baking dish.
5. Sauce and cheese:
Pour the enchilada sauce evenly over the rolled tortillas. Make sure every enchirito is well coated—it’s part of the magic. Top with both cheddar and Monterey Jack cheese.
6. Bake to perfection:
Place the dish uncovered in the preheated oven. Bake for 20–25 minutes, or until the cheese is melted, bubbly, and golden on top.
7. Serve and enjoy:
Spoon any extra sauce from the baking dish over each enchirito. Garnish with your favorite toppings—sour cream, onions, black olives, or even fresh cilantro.
Why Grandma Loved It:
This dish hits all the comfort food notes: it’s warm, rich, cheesy, and just the right amount of spicy. It reminds you of family dinners, big hugs, and stories told around the table. It’s the kind of food you don’t rush through—you savor.
And when Grandma says something’s the best—you listen.
Tips and Variations:
- Make it healthier: Use ground turkey or chicken instead of beef. Swap in low-fat cheese and whole wheat tortillas.
- Make it spicier: Add chopped jalapeños or use hot enchilada sauce.
- Double the batch: These freeze well! Just wrap individually in foil and reheat when needed.
Final Thoughts:
One bite of this Enchirito and you’ll understand why it’s a permanent fixture in our family’s cookbook. Whether it’s a weekday dinner or a comfort meal on a chilly evening, this dish never disappoints.
It’s not just a recipe—it’s a story passed down, wrapped in a tortilla, drenched in sauce, and covered with love. Homemade Samoas Girl Scout Cookies