Food Snob Chronicles — The ‘Chilada … Kid-friendly Tex-Mex goodness

When you happen upon a dish that your kid likes, it’s a good thing. When said dish doesn’t involve chicken nuggets or over-salted gravy, it’s like discovering gold.

My kid, as it turns out, likes anything topped with black olives. So, when he caught a glimpse of the Chilada at the local Taco Casa drive-thru menu, he was sold. And since I had a six-month craving for the bean & cheese tostadas, I was sold too. The Chilada is a suffix, and used rightly so in this case.  Compared with its enchilada brethren, very little effort goes into making this dish. But, damn, it’s good! Guilty pleasure good!

Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?

Beef & Bean ‘Chilada

Kid-friendly Tex-Mex - the Beef & Bean 'Chilada drenched in zesty sauce and melty cheese.

Kid-friendly Tex-Mex – the Beef & Bean ‘Chilada drenched in zesty sauce and melty cheese.

5.0 from 1 reviews
The 'Chilada (Beef & Bean Burrito)
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican/Tex-Mex
Serves: 4
  • 1 lb. - Lean ground beef
  • 2 cups – Beef broth
  • 1 pkg – Taco seasoning -OR-
  • 1 TB – Chile powder (preferably Ancho)
  • 2 tsp – Ground cumin
  • 1 tsp – Onion powder
  • 1 tsp – Garlic powder
  • 1 tsp – Dried oregano (preferably Mexican)
  • 1 tsp – Dried thyme
  • ½ tsp – Freshly ground black pepper
  • 1 - 16 oz. can, Refried beans
  • 1 - 15 oz. can, Enchilada sauce
  • 1 cup - Mild Cheddar, shredded
  • 1 - 4 oz. can Sliced black olives
  • 4 - Burrito sized flour tortillas
  1. In a large skillet, combine ground beef, broth and seasonings and heat to medium-high, crumbling the meat as the mixture heats to a light boil.
  2. Reduce heat to a medium simmer, stirring occasionally until most of the liquid is evaporated — about 12-15 minutes.
  3. Warm tortillas in microwave for about 15 seconds, or until they are fairly pliable.
  4. Across the middle of each tortilla, spread ½ cup beans, then top with about ½ cup meat.
  5. Fold the outer edges of the tortilla toward the middle (about 2-3 inches), then begin rolling the burrito away from you, making sure that the folded edges are nicely tucked in the roll (see photo).
  6. Drench each burrito with about ½ cup of the enchilada sauce, then top with ¼ cup of cheese.
  7. Cook in microwave on high (tested in an 1100 watt microwave) for about 45 seconds, or until cheese is nicely melted.
  8. Top with black olives.
  9. Dig in.



  1. Taco Bell used to put out a horrible little concoction called The Chilito that had a grip on me as a child. The inside was some kind of molten lava that was vaguely reminiscent of chili. I was hooked on them and still catch myself fantasizing about them, lol. This looks like a 100x better version of that. And I’m a sucker for black olives!! Your kid has great taste! 😀

    • adamjholland says:

      Thanks, Tekesha. They still have the Chilito (it shows up that way on the receipt, but on the menu it’s called a chili cheese burrito). It had a slight grip on me too during my years in New Jersey, as it was the only chili anywhere that had any cumin in it. Plus, it was only a buck.

  2. That better be Hatch brand enchilada sauce. 😉 Looks great, Adam. Reminds me of Taco Bells Enchirito, but 100x better I’m sure. Now I want that and its only 8:30 in the morning.

  3. Oh, how I used to love the Chilito, but haven’t indulged in a long time. Your ‘Chilada looks awesome, Adam.

  4. Ooh this made me crave Mexican food badly, but I guess what else is new?? This enchilada looks delicious, so I can’t blame your son for loving it. A little hot sauce and YUM-O! Thanks for sharing, Adam!

    • adamjholland says:

      Absolutely, Beeta. I make several of these at a time and vacuum pack/freeze them. This past evening he had one drenched in salsa and cheese with a side of sour cream. I prefer this sort of thing with chile con carne, but I’m a glutton for punishment.

  5. Wow! Looks like I need to buy some low carb tortillas this weekend. I can’t wait to make this for my kids. Do you think I could roll “cigarillos” for my daughter out of corn tortilla? She can’t have gluten. Yum, can’t wait to try them. -Kim

    • adamjholland says:

      Absolutely, Kim. Just make sure they’re warmed. Thank you! Hope your daughter finds a new food love. 🙂

  6. I was a fan of the Taco Bell Enchirito too as a young-un! My daughter is also a fan of black olives. I know so many kids that just love black olives! It must be the saltiness? Great recipe as always, Adam!

  7. No kidding! If this boy living here liked anything but chicken nuggets – I would jump for joy but not yet….in the meantime, I’ll be enjoying this chilada! 🙂 It looks delish!

    • adamjholland says:

      At least with the chicken nuggets, there’s no question about his dinner. (Our ‘chicken nuggets’ are those $1 pizza bites.) Thanks for the kind words. 🙂

  8. You certainly know how to come up with a million ideas for Tex-Mex food Adam. This looks like a winner and I see the prep time is perfect for when the day kind of gets away from you – the old “it’s 6:00…oops!”

    • adamjholland says:

      Not only that, I make these and freeze them. Three minutes in the nuker and viola! 😉

Speak Your Mind


Rate this recipe: