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Taco Bell
Enchirito |
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"The
Enchirito is back!" say the bright yellow signs
posted on Taco Bell stores (at least those in the West)
this month. For most of this decade, Taco Bell had
stopped selling its once popular burrito/enchilada hybrid
product. But the first Top
Secret Recipes book had cracked the recipe before the
product vanished in the early 90's, and until now that
was the only way we could make our Enchiritos and eat
them too. This recipe is an update with some improvements
to that original recipe first released several years ago.
Is the Enchirito here to stay? If it sells well, I'm sure
we'll see it stick around. But even if we don't, this
clone recipe will allow us to taste the Taco Bell
creation whether or not the real thing is once again
"adios-ed."
1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives
1. Brown the ground beef in a skillet over medium heat,
using a wooden spoon or spatula to separate the beef into
pea-size pieces. Drain fat.
2. Add the flour, chili powder, salt, dried minced onion,
paprika, onion powder, garlic powder, and water.
3. Heat up the refried beans in a medium sauce pan over
medium heat, or in the microwave for a couple of minutes
on high.
4. Warm the tortillas in a steamer, or wrap them in a
moist towel and microwave for 1 minute on high. You may
also heat up the tortillas individually by placing them
in a hot pan over medium heat for about 15 seconds per
side.
5. Spoon about 3 tablespoons of beef into the center of
each tortilla. Sprinkle on 1/2 teaspoon of diced fresh
onion. Add 1/3 cup of hot refried beans.
6. Fold the tortilla over the beans and meat and flip the
tortilla over onto a plate.
7. Spoon 3 tablespoons of enchilada sauce over the top of
the tortilla, then sprinkle on 1/4 cup of shredded
cheese.
8. Heat up the dish for 20-30 seconds in the microwave,
until the cheese begins to melt.
9. Top with three olive slices.
(http://www.topsecretrecipes.com)
Makes 10.
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