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Tacoritos Recipe

Tacoritos Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 20 min. YIELD:8 servings


  • 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 beef
  • 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


  • 1. 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.
  • 2. 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.
  • 3. Spread 1/4 cup sauce in a greased 13-in. x 9-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.
  • 4. 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 each: 627 calories, 40g fat (19g saturated fat), 111mg cholesterol, 1131mg sodium, 36g carbohydrate (2g sugars, 3g fiber), 31g protein

Reviews for Tacoritos

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Reviewed Jun. 17, 2015

"I love this meal I just hate that the sauce never thickens for me I dont know why but ugh that bothers me"

Reviewed Dec. 11, 2014

"Made this with flour tortillas.Delicious."

Reviewed Apr. 27, 2014

"Made this for dinner tonight with the following changes. Used 2lbs of ground beef and added Enchilada seasoning mix to the sauce and the meat. I also made my "refried beans" in the crock pot. I thought this was very good and will definitely make again. I also liked that the beans were "hidden" as my kids generally won't eat them."

Reviewed Jul. 21, 2013

"I made this 7/19 and used low carb flour tortillas. As a Tex-Mex fan I must say it was really very good. You have to reduce the sauce as recommended. It will thicken and gain flavor in the oven. I did use a Mex cheese blend instead of just Jack. I thought at first it was not going to work but the end product was wonderful..Yum Yum. I have to really wonder about those who gave this dish a poor rating."

Grammy Debbie
Reviewed Jun. 28, 2013

"Great, hearty meal--I just added chips and homemade salsa to our plates and had a very satisfied, hungry, hard-working hubby! Easy and delicious!"

Reviewed May. 30, 2013

"My family really enjoys this recipe! It gets asked for quite often! I add a few more spices to the sauce (to taste) and keep stewed frozen chicken instead of beef. In the summer I add veggies to the meat! MMmmmm!!!"

Reviewed Mar. 6, 2013

"Adjust recipe by only using 2 Tablespoons of chilli powder and the whole 16oz can of refried beans. Was Delicious!!!:)"

Reviewed Jan. 20, 2013

"Did not like this at all. Tastes like ground beef with no flavor"

JoAnn Swartz
Reviewed Dec. 27, 2012

"Living in New Mexico, this recipe is close to eating at Mexican Restaurant. Excellent!!"

Reviewed Dec. 15, 2012

"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 Jun. 25, 2012

"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 May. 15, 2012

"It was delicious, I will be making this again."

Reviewed May. 5, 2012

"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 May. 4, 2012

"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 Nov. 15, 2011

"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 Sep. 29, 2011

"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!"

Reviewed Sep. 28, 2011

"I was completely disappointed in this recipe and just as surprised to learn it was a contest winner. The sauce was the turnoff. I made the recipe out of cookbook and wish I had taken the time to read the reviews first. I would have changed the sauce ingredients. Thumbs down on this one."

Reviewed Mar. 25, 2011

"I overhauled this recipe since I like it spicy. For the liquid, I used about 2 1/2 cups total, including 2/3 cup smooth taco sauce (any brand), 1/4 cup beef broth and the rest water. It made a tasty enchilada sauce. For the filling, I used chorizo (Mexican sausage) instead of bulk pork sausage, and I added an entire container of the new PHILADELPHIA Cooking Creme (Sante Fe Style Blend). The filling was so creamy, spicy, tasty. Yum. Everything else was the same--Monterey jack cheese and so forth. But this was so yummy with the additional flavors. If you can't find the new product you can probably just use regular creme cheese, softened, and mixed with with taco seasoning. (plus that's cheaper than the new philly product)."

Reviewed Mar. 19, 2011

"Kids loved it! The homemade enchilada sauce was so easy and SO much better than canned!"

Reviewed Mar. 17, 2011

"i too was suprised at the good reviews! i had to nix the sauce all together, who likes chili powder diluted by water and flour?? not i! it was horrible:( we put salsa inside with the meat, bean, cheese mix,which was tasty, but made a cheese sauce to coat top and added more salsa and black olives. would make again with changes to topping of these"

Reviewed Feb. 26, 2011

"I'm surprised at all the positive reviews. My family found this to be very bland. I followed the recipe without substitutions. We garnished with sour cream. Would have been more flavorful if I'd put the sauce on top, which I didn't. We had one hungry teen who ate two, but the rest of us were uninterested in seconds. According to my husband, this was the first time Taste of Home let him down."

Reviewed Feb. 8, 2011

"We LOVED this recipe! I think it would be good with more refried beans, perhaps double the amount? My kids kepts asking for more. It's very satisfying. We ate them with rice and corn. :D"

Reviewed Jan. 31, 2011

"Amazing! The first time I made this my husband was requesting it again a few days later. We really enjoy it. But, I disagree with a lot of the comments, the sauce isn't supposed to be really thick, it cooks into the tortillas and thickens some when you bake it. Also, the 3 tbsp of chili powder is perfect, I don't think it's spicy at all. We will definitely be making this again and again for a long time!"

Reviewed Dec. 22, 2010

"I made this for my parents and siblings. My teen brothers thought it was the best meal they had ever eaten. It was a hit!"

Reviewed Dec. 18, 2010

"Made with suggested changes - used a whole onion, whole can of refried beans, three cups water, 1 1/2 lbs meat, 1 teaspoon salt, 2 teaspoons chopped garlic, 2 tablespoons chili powder, 1 teaspoon chipotle chili powder (just enough heat to make your upper lip sweat a little). Ended using up bits and pieces of packaged shredded cheese - Mexican, Italian, Swiss. This made 8 large burritos/tacoritos. Turned out completely delicious, garnished with sour cream. The family absolutely loved it, it's a keeper!!!"

Reviewed Oct. 15, 2010

"This recipe has become a main-stay go-to recipe for me and my family. I have picky eater kids, and they loved them. I ended up with too much sauce that was too thin, so I cut out a cup of water, and used a few tablespoons of cornstarch and simmered it down for another 5 minutes at the end, and the sauce was PERFECT! Since my family and I eat Biblically kosher, I nixed out the pork sausage, and used all ground turkey or beef. I even use the sauce instead of the salsa-sour cream sauce when making the cream cheese chicken enchiladas (reduce the cream cheese by half) from another issue, and they truly are the BEST enchiladas I have EVER HAD in my entire life. I highly recommend this recipe. It was superb."

Reviewed Oct. 15, 2010

"I think there was 1T too much chili powder but it wasnt spicy or anything. We used the pork sausage but Im not a fan of it so next time I may remove it although you could hardly tell. We were also out of beans so I rinsed some ranch style beans and mashed them which worked fine. This was really good and I think using the monte-jack cheese makes a big difference. Husband loved it and we will make again."

Reviewed Jun. 20, 2010

"This recipe was fantastic! It was so delicious and so flavorful. My whole family loved them! They were so delicious and not spicy at all, just enough to give it a kick."

Reviewed Jun. 16, 2010

"This is delicious, very easy and a fun change from regular tacos or enchiladas."

Reviewed May. 11, 2010

"I was really intimidated by the 4 Tbsp of chili powder the sauce calls for, but it's not as spicy as you might think! The pork added to the meat mix makes this dish. Love, Love, LOVE It! We will be making this again!"

Reviewed May. 5, 2010

"SO flavorful and easy! Great for a get together."

Reviewed May. 5, 2010

"My family absolutely loved this recipe! The sauce when added to the top seemed like alot but it baked in perfectly to the tacoritos. My 12 year son came back for his 3rd serving! A definate keeper!"

Reviewed May. 2, 2010

"Foregoing the sausage, I added black olives & mushrooms, extra cheese & topped with sour cream. The tacoritos were awesome! Next time I think I'll make sure we have fresh salsa! The recipe made 9 large tortilla rolls and one was enough even for the boys. We heated the leftovers in the oven the next day and they were just as good as the night before. Hope you enjoy them as well."

Reviewed Apr. 28, 2010

"Everyone loved it!! Big hit with my 3 and 2 year old. Had leftovers which my husband eat later and still thought they were great!"

Reviewed Apr. 27, 2010

"Absolutely loved this. Like everyone else ended up with too much sauce. I used a whole can of refried beans and ended up with 2 extra tacritos. Which is fine! We have leftovers. I am so glad I didn't double this recipe as I would normally do. My family loved it, even my 1 yr old enjoyed the meat. My husband suggested trying taco seasoning on the meat next time, but I thought it was fine the way it was."

Reviewed Apr. 14, 2010

"I made these last week and my family loved them ! My husband said they were better than restaurant quality. Thank you so much for this delicious recipe."

Reviewed Apr. 10, 2010

"Big hit with all the males in the family. Youngest son even requested the recipe!"

Reviewed Mar. 21, 2010


Reviewed Mar. 18, 2010

"I've been looking for a good sauce recipe for a while and this is great. The whole recipe went together so well. My family loved it. I used self-rising flour in my sauce, it's what I had. My sauce thickened up nicely but I really had to be careful adding the water... my sauces and gravies tend to want to have personality (read lumps). But I did add a cup of tomato sauce to it the next time I made it. Leftover sauce made a real addition to spanish rice with ground beef. There were no leftover tacoritoes, they wiped those out at first sitting. Thanks for sharing your recipe."

Sylvia F.
Reviewed Mar. 11, 2010

"Surprisingly, my family of 6 LOVED this! I always get mixed reviews on new recipes just because they have such varied tastes. The only changes I made were: that I added a pouch of taco seasoning to the meat as it was browning, I used 3 cups of water instead of 4, and I added only 2 tablespoons of chili powder instead of 3 because I thought it might be too spicy for my 10 and 12 yr old. Other than that, followed it to a T. For ppl who had trouble with thin sauce, just make sure that u mix the roux properly and add water a little at a time."

Reviewed Mar. 11, 2010

"I really had to jazz up the sauce and added a can of chopped tomatoes, plus more flour, cumin, cilantro, oregano, garlic powder and onion powder and finally got a nice flavor. I left out the sausage and beans and added some sweet red and green bell pepper. It was a hit!"

Candy Foulke
Reviewed Mar. 10, 2010

"I ran across this in one of the Taste of Home magazines and wanted to try it. I read all the reviews first and decided to use the package of taco seasoning along with 2 Tbl. of chili powder. Other than that, I followed the recipe exactly and was very happy with my results. The sauce is thin (not supposed to be thick like a gravy) and very reminiscent of enchilada sauce in taste and in texture. It thickened to about the same consistency as enchilada sauce, which is what I was hoping for. It makes a LOT of food, and I served it with sour cream, diced tomato, black olive slices, and shredded lettuce. My hubby was very happy with it as well and in our home, this will definitely be a "keeper". Thanks for a truly good dish...."

Reviewed Mar. 7, 2010

"I forgot to add I ended up with 12 tacoritos. I could have probably stretched the filling & sauce to make 15, will do that next time. They are very filling."

Reviewed Mar. 7, 2010

"My family found these taco-burritos perfect! I did make a couple changes. 1. I used taco seasoning in the sauce instead of chili powder. 2. I added a little more onion, 2 garlic cloves minced & 2 jalapenos finely minced to the meat mixture. 3. I added the whole can of refried beans. We had a mexican white rice on the side. Along with a salad of lettuce, chopped tomatoes, olives, cilantro plus sour cream."

christina b
Reviewed Mar. 4, 2010

"I followed the recipe however changed a few of things along the way...I could tell that there was NO way that the roux was going to thicken up 4 cups of water - which was too much for the recipe anyway - so only added 2 1/2 cups (and cut back to 2 TBSP on the chile powder and added a bit of milk to soften the chile powder taste) which turned out to be plenty of yummy sauce. I also added additional garlic salt to the sauce and to the meat mixture added crushed garlic, garlic salt, pepper, seasoned salt and a small can of green chiles. It turned out really, REALLY good, very tasty comfort-type food. I can't imagine how it won Grand Prize in the ground beef category as submitted, or how the Taste of Home kitchen staff thought that that huge quantity of thin, thin sauce and underseasoned meat was so tasty. I will make again but with my changes. Sorry to be so harsh, this is all just my opinion :)"

Reviewed Feb. 25, 2010

"had a hard time gettingthe sauce to thicken, but this was a very tasty recipe."

Reviewed Feb. 25, 2010

"This was so yummy and quite easy to fix! My family of 6 loved this receipe and we had lots of left-overs!"

Reviewed Feb. 17, 2010

"So dissapointed. Especially since this recipe was a grand prize winner. It had no taste and the sauce was way too thin. I read the reviews before I made it so I added green chiles and tried to thicken the sauce with corn starch but neither helped. If this was the winner, I'm afraid to try the runner-ups."

carrie carney
Reviewed Feb. 17, 2010

"My husband went wild over this. I would, however, flavor the meat filling a little more on my own the next time. Maybe use a packet of taco seasoning mix. The sauce, for me was the perfect amount."

Reviewed Feb. 15, 2010

"Really good dish, everyone in my family loved it. I was concerned the sauce was not thick enough, but after baking in the oven, it was fine."

Reviewed Feb. 14, 2010

"I really, really enjoyed this recipe. I did substitute a bit with the seasoning (1 pkg original taco seasoning + 2 tbs chili powder) for more flavor, and it turned out really excellent. For those with trouble with the sauce, it did seem a bit runny, but it cooked into the roll-ups perfectly."

Reviewed Feb. 9, 2010

"My hubby is not a huge fan of mexican food but he raved about these when I made them. I thought they were a bit dry on the inside, when I make them again I will add a more sauce on the inside. I also only used 1 tsp pf chili powder. I served these with a side dish of mexican rice. I will definitely make these again!"

Chef Renee
Reviewed Feb. 9, 2010

"Boring, Boring, Boring. Very poor, unflavorful substitute for an enchilada. Bland"

Reviewed Feb. 9, 2010

"My husband and I both enjoyed this dish. As others have mentioned, it does make too much sauce. I'm not a big fan of the flavor of chili powder with the garlic so next time I will try it with taco seasoning and see how it turns out."

Reviewed Feb. 6, 2010

"I doubled this recipe for company, and came out with way too much filling and way too much sauce. The sauce was runny but did thicken up some. Nonetheless, the final result was good. Everyone liked it."

Reviewed Feb. 5, 2010

"I'm not a regular sausage fan so I like to use Smithfield's Ham Sausage (which tastes nothing like sausage) when I make this dish. It gives it a great unusual flavor. Since you can only get that kind of sausage by ordering it I also sub smoked sausage (peel the skin off the link and break it up with my hands). It gives it a similiar flavor. The sauce is somewhat runny and I actually use even more chili powder and garlic salt but it always thickens up for me when it bakes. As with every recipe tweak it to your taste, you know your family better than I do. I'm glad some of you have enjoyed it."

Reviewed Feb. 3, 2010

"Very good recipe to build upon. Had to thicken the sauce with a little cornstarch mixture. Will try again with taco sauce and Italian sausage (instead of the pork sausage). May also try green chilies. Definitely a keeper."

Reviewed Jan. 29, 2010

"Was excited to make this recipe for my family, but we were extremely disappointed with how bland the filling was. Maybe it needs cumin."

Reviewed Jan. 27, 2010

"Everyone liked this dish! We'll add some heat next time, maybe green chiles in the filling? Served it with lettuce, sour cream & tomatoes."

Reviewed Jan. 26, 2010

"We thought the meat mixture was bland. Maybe it needed taco seasoning or something. Also didn't like the sausage flavor. No one would eat this. Liked the sauce though. Maybe try again with hamburger and beans only and some seasonings."

Reviewed Jan. 24, 2010

"Good flavor but my sauce also came out runny. Just didn't thicken like it should have - not sure what I did wrong. Regardless, my husband loved the dish so I'll make it again."

Reviewed Jan. 21, 2010

"This was a great recipe. My husband is Mexican and knows what Mexican food should taste like and he really loved it. Tasted a lot like and enchalada... We also ate it with Sour Cream. Will definitely make it again.. Its a keeper."

Reviewed Jan. 20, 2010

"The filling was a wonderful mixture of flavors and textures (I substituted shredded beef for the hamburger). The sauce measurements gave me a runny sauce, so I thickened it with some cornstarch and heavy cream. The chili powder was overpowering and too reminiscent of a chicken mole dish I had once (and hated). I'll play with other ways to season the sauce, even to the point of trying a 'verde' sauce, but will definitely make again."

Reviewed Jan. 19, 2010

"these were great. I did substituted a dry pkg of taco seasoning for the chili powder and garlic salt because I was out of chili powder.

Was alot of sauce"

Reviewed Jan. 18, 2010

"This recipe was very tasty! It pleased everyone at my table. This is deffinately a recipe I will share."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.