When the first Taco Bell hit Royal Oak, I was a fan immediately. Now, I had had TB in San Diego when I visited in 1973, but my meat and potatoes family never had Texmex food or Mexican or anything that had a chili pepper in it. I’m pretty sure that our chili didn’t have chilis in it. I loved TB enchiritos in my youth; I could polish off four with a couple of tacos as a chaser – the original $5 fill up. Then they went away, but when they came back, they came back with a fanfare. I am adding the olives back and going with the traditional sauce. Oh and I went with better beef, cheese, and black beans which is a personal choice but not in the original. I hope you like it. (I have no knowledge about how the Taco Bell ended up on the 1976 Dondero senior float.)

1 pound ground beef 75/25
1 package low sodium taco mix
1/2 yellow onion, diced
1 12-ounce bottle Taco Bell sauce, mild
16 ounce can black beans
8 ounces sharp cheddar cheese, grated
4 burrito tortillas
1 can black olives cut in small rounds

In a sauce pan add the beans, 4 ounces taco sauce, and 2 tablespoons cheese. Cook on medium heat for 6 minutes then mash with a potato masher. 

Add 4 ounces Taco Bell sauce and 2 ounces cheese. Cook for 10 minutes stirring occasionally.

Brown ground beef in a large skillet.

Add taco mix and 1/2 cup water; cook until water evaporates.

Wrap tortillas in paper towels and microwave for 20-25 seconds.

Assembly:
Tortilla
Refried beans placed 1/3 of tortilla
Ground beef
Onions
Cheese
Wrap
Top with taco sauce
Add cheese
Add olives

Tomato optional

Microwave for 15 seconds.

Serve.