Taco Bell(™) Enchirito

While the beloved Enchirito was removed from Taco Bell’s menu in 2013, with today’s secret recipe you can recreate this dish at home.  A tortilla is filled with refried beans, ground seasoned beef, and red sauce, and topped with cheese and chopped onions.

Looking for another dish from Taco Bell?  You can always find more secret recipes from Taco Bell on our forum: Go Here

Enjoy!

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New Secret Recipe
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Taco Bell(™) Enchirito
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

 

Ground Beef filing:
1 1/2 tablespoons masa harina
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced onion
1/2 teaspoon beef bouillon powder
1 1/3 pounds lean ground beef chuck

Taco Bell Red Sauce:
8 ounce Can Tomato Sauce
1/3 cup Water
1/4 teaspoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon dry minced onions
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper

Enchirito Ingredients:
4 flour tortillas
1 cup refried beans
1 cup cheddar cheese
1/4 cup chopped white onions
olive slices (optional)

Mix all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well.

Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain the water and grease from the beef. Return the beef to the pan. Stir in the spice mix and 3/4 to 1 cup water. Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.

Sauce Directions:

Place in sauce pan and stir well, simmer at a very low temperature for 15 – 20 minutes. Remove and cool.

To assemble the enchirito spread 1/4 of the heated refried beans into the tortilla. Add ground beef to the tortilla. Roll the tortilla, and place seam side down in an ovenproof dish. Repeat with remaining tortillas. Cover with enchiritos with sauce, cheese, and chopped onions. Add slices of black olives if desired.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Taco Bell(™) Caramel Apple Empanada

Apples are currently in season which is perfect for today’s secret recipe.  On Taco Bell’s sweets menu you will find the delicious caramel apple empanada.  A crispy empanada crust is filled with fresh cinnamon apples and a caramel sauce.  These make a great hand-held treat.

You can find more secret recipes from Taco Bell on our forum: Go Here

Enjoy!

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New Secret Recipe
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Taco Bell(™) Caramel Apple Empanada
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Apple Mixture:
3 Apples
3/4 cup water
1/4 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour

Crust:
3 1/2 cups Bisquick
1 cup coconut milk cream (let can of coconut milk settle for 30 minutes; the cream will settle on top) or heavy whipping cream

Caramel Sauce:
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 cup evaporated milk

Assembly:
1/4 cup white sugar
2 teaspoons cinnamon
1/4 cup butter

Apples:

Peel and core apples, and chop into medium chunks. Place apples, water, brown sugar, and cinnamon into a medium sauce pan, and bring to a boil. Boil for five to ten minutes. Lower heat and let simmer until apples are soft.

Using a potato masher, coarsely mash apples. Set aside.

Crust:

Mix Bisquick and coconut milk (or heavy cream) together in a large bowl until it turns into a thick dough. Place on a clean surface and knead for five minutes. Place back in bowl and set aside. It may take a few minutes to get the dough ball to form, but if you are having problems, use your hands to mix.

Caramel Sauce:

Combine butter, brown sugar, vanilla and evaporated milk in a sauce pan, and bring to a boil, constantly whisking it. Let boil until sauce reaches desired consistency, whisking the whole time.

Assembly:

Immediately after removing caramel sauce from the stove, pour into apple mixture. Mix together and set aside.

Melt butter in a bowl. In another bowl, mix together sugar and cinnamon. Set aside.

Put the dough ball out on clean surface, and using a rolling pin, roll it out to be about 1/4 inch thick. Using a large drinking glass, cut out circles for empanada dough. Remove circles from dough, and re-roll out the remaining dough to get more circles. Repeat until no dough remains.

Taking one dough circle at a time, roll dough out until it is very thin. Holding the dough in your hand, brush one side lightly with butter, and dip that side into cinnamon sugar.

Place a spoonful of caramel apple sauce into the center of the dough. Fold over, and seal shut with a fork by pressing the edges down. It is okay if caramel sauce seeps out a little bit.

Bake at 400 degrees Fahrenheit for 18-20 minutes. Cool for five minutes on cooling rack, and serve warm.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Taco Bell(™) Caramel Apple Empanada

Today I have a secret recipe for a sweet treat off of the Taco Bell dessert menu.  These caramel apple empanadas are enjoyable any time of day.  Fresh apples are seasoned with cinnamon sugar then mixed with a caramel sauce and wrapped in a flaky crust.  Enjoy these fresh out of the oven and serve with a scoop of vanilla ice cream if you like.

Now that we are getting into apple season, you can find many apple recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Taco Bell(™) Caramel Apple Empanada
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Apple Mixture:
3 Apples
3/4 cup water
1/4 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour

Crust:
3 1/2 cups Bisquick
1 cup coconut milk cream (let can of coconut milk settle for 30 minutes; the cream will settle on top) or heavy whipping cream

Caramel Sauce:
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 cup evaporated milk

Assembly:
1/4 cup white sugar
2 teaspoons cinnamon
1/4 cup butter

Apples:

Peel and core apples, and chop into medium chunks. Place apples, water, brown sugar, and cinnamon into a medium sauce pan, and bring to a boil. Boil for five to ten minutes. Lower heat and let simmer until apples are soft.

Using a potato masher, coarsely mash apples. Set aside.

Crust:

Mix Bisquick and coconut milk (or heavy cream) together in a large bowl until it turns into a thick dough. Place on a clean surface and knead for five minutes. Place back in bowl and set aside. It may take a few minutes to get the dough ball to form, but if you are having problems, use your hands to mix.

Caramel Sauce:

Combine butter, brown sugar, vanilla and evaporated milk in a sauce pan, and bring to a boil, constantly whisking it. Let boil until sauce reaches desired consistency, whisking the whole time.

Assembly:

Immediately after removing caramel sauce from the stove, pour into apple mixture. Mix together and set aside.

Melt butter in a bowl. In another bowl, mix together sugar and cinnamon. Set aside.

Put the dough ball out on clean surface, and using a rolling pin, roll it out to be about 1/4 inch thick. Using a large drinking glass, cut out circles for empanada dough. Remove circles from dough, and re-roll out the remaining dough to get more circles. Repeat until no dough remains.

Taking one dough circle at a time, roll dough out until it is very thin. Holding the dough in your hand, brush one side lightly with butter, and dip that side into cinnamon sugar.

Place a spoonful of caramel apple sauce into the center of the dough. Fold over, and seal shut with a fork by pressing the edges down. It is okay if caramel sauce seeps out a little bit.

Bake at 400 degrees Fahrenheit for 18-20 minutes. Cool for five minutes on cooling rack, and serve warm.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Taco Bell(™) Beefy Nacho Griller

Today I have a secret recipe for Taco Bell’s Beefy Nacho Griller.  Ground beef is cooked with Taco Bell’s signature seasoning and then wrapped up in a flour tortilla along with nacho cheese and red tortilla strips.  After they are rolled up, they are grilled until golden brown on each side.  Serve with your favorite salsa or guacamole.

You can find more secret recipes from Taco Bell on our forum: Go Here

Enjoy!

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Taco Bell(™) Beefy Nacho Griller
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Taco Bell Seasoned Beef:

1 1/3lbs lean ground chuck
1 ½ tablespoons masa corn flour
4 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon seasoning salt
½ teaspoon paprika
¼ teaspoon cumin
½ teaspoon garlic salt
¼ teaspoon sugar
1 teaspoon instant minced onion
½ teaspoon beef bouillon

Other:

4 (10-inch) flour tortillas
1 (9 ounce) can nacho cheese dip
1 bag red tortilla strips
cooking spray

In a small bowl combine masa corn flour, chili powder, onion powder, garlic powder, seasoning salt, paprika, cumin, garlic salt, sugar, minced onion and beef bouillon. Mix well and set aside.

Heat a large skillet over medium-high heat. Crumble the ground chuck into the skillet and cook while breaking the meat up into chunks with a spatula until browned. Drain off any excess grease. Add 3/4-1 cup of water and the taco seasoning to the ground beef. Mix well and simmer on medium-low heat for 20 minutes. Simmer until almost all of the moisture has cooked away.

Spoon the nacho cheese dip into a microwave safe bowl. Microwave for a few seconds or just until warmed.

Lay out a tortilla shell onto a flat surface. In the center of the tortilla add some of the ground beef, top with some of the nacho cheese and red tortilla strips. Roll up the burritos by folding the corners towards the center and then grabbing the bottom and rolling up. Repeat with the remaining tortillas.

To cook them in the pan—spray a large skillet with cooking spray and heat the skillet to medium-high heat. Place the wraps into the skillet seam-side down and cook until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side).

Have a comment or question about this recipe? Post it here

Source: Recipe Secrets Forum


Until Next Time… Be Well!

Kind Regards,

Ron

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PPS- Forward this email to a friend or tell them to sign up here.

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