Taco Bell Enchirito, homemade

Mix the taco seasoning: two tablespoons chili powder with cumin, smoked paprika, garlic powder, onion powder, sugar, dried oregano, crushed red pepper flakes, salt, pepper and cornstarch.

For the enchilada sauce, cook two tablespoons neutral oil and two tablespoons flour into a roux, stirring about a minute until just light brown.

Stir in chili powder, cumin, oregano, garlic powder, onion powder and a little sugar; whisk in chicken broth and a couple of tablespoons of tomato paste.

Bring to a simmer and cook 3 to 4 minutes, stirring occasionally; off the heat, add a splash of apple cider vinegar.

Brown the ground beef in a little neutral oil, breaking it up; drain the fat.

Mix in almost all the seasoning, add beef broth and simmer a couple of minutes until the broth is absorbed and the meat is thick and glossy.

On a tortilla spread refried beans, then the beef and a little finely cut onion; fold over with the ends exposed and set seam side down in the container.

Cover with enchilada sauce, getting it down the sides; top with shredded cheddar and five olive slices.