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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!
This recipe is:
Contest Winning
With Johnsonville Italian Sausage.
Cooking for 2: Tacoritos for Two
Nutritional Facts 1 tacorito (calculated without optional toppings) equals 627 calories, 40 g fat (19 g saturated fat), 111 mg cholesterol, 1,131 mg sodium, 36 g carbohydrate, 3 g fiber, 31 g protein.
Originally published as Tacoritos in Taste of Home February/March 2010, p55
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Mar. 06, 2013 by TESSPENDZICH@HOTMAIL.COM
Adjust recipe by only using 2 Tablespoons of chilli powder and the whole 16oz can of refried beans. Was Delicious!!!:)
Reviewed on Jan. 20, 2013 by ilka896
Did not like this at all. Tastes like ground beef with no flavor
Reviewed on Dec. 27, 2012 by JoAnn Swartz
Living in New Mexico, this recipe is close to eating at Mexican Restaurant. Excellent!!
Reviewed on Dec. 15, 2012 by adkinad
These were so good! I loved them. I thought these were better than some of the mexican restaurants that I have eaten at. I will definitely make these again. Thanks for the recipe!
Reviewed on Jun. 25, 2012 by amyer23
For the sauce/gravy, I reduce the chili powder to 1 tbsp, reduced the water to 3 cups and added 1 cup of mild red enchilada sauce. I also got ground pork by mistake and added a seasoning mixture I found on another site. Turned out wonderfully! My husband had a hard time stopping himself from eating too much.
Reviewed on May. 15, 2012 by pamdevone
It was delicious, I will be making this again.
Reviewed on May. 05, 2012 by pyjdavis
I have never been disappointed in a Taste of Home recipe until last night when I made this one. The 'sauce' was very watery. I had to add more flour to thicken it. My family also thought it was bland and tasteless. What did I do wrong? probably won't make it again, at least not with this sauce.
Reviewed on May. 04, 2012 by lrodriguez319
I make this recipe quite often. I also make a few changes usually to what I have on hand such as ground turkey or the pepper and onion sausage that is in the market and swapping out other cheeses. My husband is of Mexican decent and he makes his own enchilada sauce with simmering various dried chilis and seasonings. To be honest I don't know how he makes it but it's great and that's the sauce I use instead of what this calls for. Other than that it's basically the same. Love it!
Reviewed on Nov. 15, 2011 by MommyAustin
My husband and I LOVE, LOVE, LOVE this recipe! I add a little more refried beans to the meat mixture to make it a little more moist. And I only place 1/2 cup down the center of each tortilla and divide the rest up so that each tacorito has an equal amount of meat. We have used pepper jack cheese instead of the Monterrey blend with excellent results! We have made this for our family Sunday dinners with many requests to make it again! There is never enough to satisfy my family!
Reviewed on Sep. 29, 2011 by Angela81
I was just browsing and noticed this recipe and decided to give it a try. Well it was rated two(2) thumbs up from family members and I was asked when will I make it again. It was delicious!
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