Cooking with Karl

¡Cinco de Enchiritos!

Classic Taco Bell favorite inspires homemade throwback recipe

Published May 1, 2026 - 6:20 a.m.

Karl Gerhard smiling in a promotional image for his cooking column.

Cinco de Mayo is in a few days, and that means Derby Day is tomorrow.

I should be helping you make the perfect mint julep, but I can’t stop thinking about the long-lost Taco Bell Enchiritos. As a young kid, I used to ride my Schwinn 5-speed with the banana seat and monkey bars up to Taco Bell and splurge on an Enchirito from time to time. I had to spend those newspaper route riches somewhere. That was heaven. The taco meat, the refried beans, the soft flour tortilla, the red enchilada sauce, the melted cheese, and those three perfect olives. Always three olives.

I hadn’t thought about this dish for years until last Thursday, when I was catching up on my “7 Minute Stories” podcast episodes, and Aaron Calafato was talking about Taco Bell and the old days. All I could focus on was Enchiritos. These were removed from the menu in 1993.

Well, I made them today, and here is the recipe so you too can relive those days, long gone, when you were thrilled with simple things, like an Enchirito with three perfect olive slices.

As always, I urge you to eat fresh, dine local, and be happy.

Karl’s Taco Bell Enchiritos (Serves 6)

Enchiladas topped with cheese and olives on a white plate. — Layer seasoned beef, refried beans and onions in a flour tortilla, roll it, top with enchilada sauce and cheese, heat until melted, and finish with sliced olives.

Ingredients: 1 lb. ground beef 1 package taco seasoning 1 can mild red enchilada sauce 1 can refried beans 1 package burrito-sized flour tortillas 1 small white onion, diced 1 small can sliced black olives 1 bag finely shredded mild cheddar cheese

Directions: Brown ground beef, chopping it into the smallest possible pieces. Drain grease, add seasoning packet and 3/4 cup water. Bring to a boil, then cook on medium-low 5-10 minutes until water cooks off.

While that is happening, heat refried beans and enchilada sauce on the stovetop. Dice the onion, open the olive can and prepare for the final step.

Making the Enchiritos: Place a soft tortilla on a plate. Spread 1/2 cup refried beans on the tortilla. Add 1/2 cup taco meat on top. Add 2 tablespoons diced onions. Roll like a burrito, tucking in the ends. Place on a microwave-safe plate, seam side down. Ladle warmed enchilada sauce over the top. Cover with 1/2 cup shredded mild cheddar cheese. Microwave for 1 minute to melt the cheese. Top with three olive slices and serve.