Here’s a great recipe if you’re craving Mexican food. I serve it with Spanish rice and the toppings described below. Yummy.
- ¼ cup butter
- ¼ cup all-purpose flour
- 4 cups water
- 3 tbsp. chili powder (I used 1-1/2 tbsp)
- 1 tsp. garlic salt
- 1 lb. ground beef
- 1 lb. bulk pork sausage
- ¼ cup chopped onion
- 1 cup refried beans (used whole 15 oz. can)
- 8 flour tortillas (8 inch)
- 3 cups (12 oz.) shredded Monterey Jack cheese (used 4 cups Colby/jack blend
- Shredded lettuce
- Chopped tomatoes
- Sliced ripe olives
- Sour cream
In a large saucepan, melt butter. Stir in flour until smooth, gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
Spread ¼ cup sauce in a greased 13×9 baking dish (not big enough – I put six in a 9×13 pan and 2 in a 9×9 square pan). Spread 1 tbsp. sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with ¼ cup cheese. Roll up and place seam side down in a prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350 for 18 to 22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired.