Tacoritos

Tacoritos

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

Optional toppings:

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.