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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 Flatford, Knoxville, Tennessee
8 ServingsPrep: 40 min. Bake: 20 min.


  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 4 cups water
  • 3 tablespoons chili powder
  • 1 teaspoon garlic salt
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 pound bulk pork sausage
  • 1/4 cup chopped onion
  • 1 cup refried beans
  • 8 flour tortillas (8 inches), warmed
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and 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 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Spread

2 of 2

Tacoritos (continued)

Directions (continued)

  • 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 18-22 minutes or until bubbly and
  • cheese is melted. Serve with optional toppings if desired. Yield: 8
  • servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.