#enchirito

discontinued Taco Bell classic: The Enchirito. To get the beef texture just right, I boil the ground beef instead of browning it. After cooking and draining it, I season it like taco meat! A simple mix of chili powder, cumin, onion powder, and garlic powder works great. For the beans, I thin out canned refried beans with a bit of water to mimic the creamy spreadable texture you find at Taco Bell. To assemble the enchirito:  Warm a taco-sized flour tortilla, spread on some of your seasoned beef and refried beans, then add a small sprinkle of finely minced raw yellow onion. Fold it up and place it seam-side down in a microwave-safe container.

Oh, I am the basic-est of basics when it comes to my Taco Bell. I actually get the same thing as you, but I get regular nachos instead of cinnamon twists! And sometimes I’ll get soft tacos rather than crunchy... both a bean burrito and crunchy tacos are best when eaten immediately, which presents a logistical problem in the car on the way home. 

Can you believe I’ve never tried a chalupa? Or a crunchwrap? Or a gordita?

When I really want to branch out I get an enchirito, which isn’t on the menu, but still available if you ask. Or if you’re lucky enough to be somewhere that still offers a chili cheese burrito, they are delicious. 

Taco Bell lovers are celebrating this week. The long beloved Enchirito is back on the menu for a limited time. If you’ve missed their one-of-a-kind menu item, you have until November 30th before it goes away again. While many will enjoy the dish that’s part enchilada and part burrito, others, like me, are a bit bummed. That’s because they passed over our favorite menu item…