Instructions: In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.

Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.

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.

Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of minced onion. Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate.

Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese. Heat up the dish for 30 to 45 seconds in the microwave, or until the cheese on top begins to melt. Repeat with the remaining ingredients.

This recipe yields 10 to 12.

Comments: Since Taco Bell brought the Enchirito back from the dead a couple years ago the products formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe represents the "new" formulation of the chains enchilada/burrito fusion product first introduced in the early 60s. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published on the Web site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers.

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