This recipe is adapted from one I found in a Taste of Home magazine last year.
*Note: this recipe can be easily doubled to serve 8, just bake it in a 9"x13" pan. Alternatively, you can double the recipe and freeze half before baking for an easy pull-out-of-the-freezer-and-bake meal for a busy day.
Tacoritos
2 Tbsp butter
2 Tbsp flour
2 cups water
1 1/2 Tbsp chili powder
1/2 tsp garlic salt
1/2 lb ground beef
1/2 lb HOT pork sausage
2 Tbsp finely chopped onion
1/2 cup refried beans
4 flour tortillas (8 in)
2 cups (8 oz) shredded Monterey Jack cheese
In a saucepan, melt butter over medium heat.
Stir in flour until smooth.
Gradually add water and bring to a boil. Cook and stir for 1 minute, mixture will start to thicken a bit.
Stir in chili powder and garlic salt. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
In a large skillet, cook the beef, sausage and onion until the meat is no longer pink, drain off the fat.
Stir in the refried beans and heat through.
Spread 1/4 cup sauce in a greased 9x9 inch dish, or I like to use my rectangular Corningware casserole dish.
Spread 1 Tbsp sauce on a tortilla.
Spoon a quarter of the meat mixture (about 2/3 cup) down the center of tortilla.
Top with a handful of cheese (about a quarter cup).
Roll up and place seam side down in prepared dish.
Repeat with remaining tortillas.
Pour remaining sauce over the top.
Sprinkle with remaining cheese.
Bake, uncovered, at 350F for 18-22 minutes or until cheese is melted and sauce is bubbly.
Serve with toppings such as shredded lettuce, chopped tomatoes, olives, sour cream, cilantro or whatever your heart desires!
2 Tbsp flour
2 cups water
1 1/2 Tbsp chili powder
1/2 tsp garlic salt
1/2 lb ground beef
1/2 lb HOT pork sausage
2 Tbsp finely chopped onion
1/2 cup refried beans
4 flour tortillas (8 in)
2 cups (8 oz) shredded Monterey Jack cheese
In a saucepan, melt butter over medium heat.
Stir in flour until smooth.
Gradually add water and bring to a boil. Cook and stir for 1 minute, mixture will start to thicken a bit.
Stir in chili powder and garlic salt. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Stir in the refried beans and heat through.
Spread 1/4 cup sauce in a greased 9x9 inch dish, or I like to use my rectangular Corningware casserole dish.
Spread 1 Tbsp sauce on a tortilla.
Spoon a quarter of the meat mixture (about 2/3 cup) down the center of tortilla.
Top with a handful of cheese (about a quarter cup).
Roll up and place seam side down in prepared dish.
Repeat with remaining tortillas.
Pour remaining sauce over the top.
Sprinkle with remaining cheese.
Bake, uncovered, at 350F for 18-22 minutes or until cheese is melted and sauce is bubbly.
Serve with toppings such as shredded lettuce, chopped tomatoes, olives, sour cream, cilantro or whatever your heart desires!
This recipe is featured in Menu Plan 7.
Yum, Heather! These tacoritos remind me of enchiladas I made--except yours are a lot cleaner because you drizzle the sauce INSIDE the tortilla...whereas I dunk mine in the sauce. ;) Needless to say, my kitchen looks like a tornado has hit once those babies hit the oven! I want to try your tacoritos sometime; they seem less labor intensive without sacrificing the flavor! Into the recipe box it goes...
ReplyDeleteGlad you liked the rice! :)