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Tacoritos for Two

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

2 ServingsPrep: 40 min. Bake: 20

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
XKick-up the flavor
With Johnsonville Italian Sausage.
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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

2 of 2

Tacoritos for Two (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.