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Tacoritos for Two Recipe

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This mild and meaty Southwestern dish combines the delicious flavor of tacos with the heartiness of burritos. Your family’s going to love ‘em! —Monica Meek Flatford, Knoxville, Tennessee

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Tacoritos for Two Recipe

Prep: 40 min. Bake: 20

Yield: 2 Servings

40 20 60

Ingredients

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup water
1 tablespoon chili powder
1/4 teaspoon garlic salt
1/4 pound ground beef
1/4 pound bulk pork sausage
1 tablespoon chopped onion
1/4 cup refried beans
2 flour tortillas (8 inches), warmed
3/4 cup shredded Monterey Jack cheese
Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

Directions

In a 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 5 minutes.
In a skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
Spread 1/4 cup sauce in a greased 8-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 10-15 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 2 servings.

Nutritional Facts 1 tacorito (calculated without toppings) equals 630 calories, 40 g fat (19 g saturated fat), 111 mg cholesterol, 1,141 mg sodium, 37 g carbohydrate, 3 g fiber, 32 g protein.

Originally published as Tacoritos for Two in Taste of Home February/March 2010

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Tacoritos for Two (2)

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Reviewed on Jul. 11, 2010 by homanandrea

We love this recipe. I would double so we could have leftovers. And I don't but as much sauce in the pan.

Reviewed on Feb. 14, 2010 by C1PNR

I love this hybred recipe! It's a great combination and I just wish I'd thought of it. It does remind me more of a cross between a Burrito and an Enchilada, but, as the famous Chef said, it doesn't hurt my feelings if you want to call it by another name. :) I would double this for the two of us, though. Or maybe make it a Super by adding some Mexican/Spanish rice in with the meat and beans.