Tacoritos Recipe
Tacoritos Recipe photo by Taste of Home

Tacoritos Recipe

Publisher Photo
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.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 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
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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

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.

Directions

  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.
Originally published as Tacoritos in Taste of Home February/March 2010, p55

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.

This recipe pairs well with a sweet white wine.

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Reviews for Tacoritos

AVERAGE RATING
   (70)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (18)
3 Star
 (5)
2 Star
 (5)
1 Star
 (3)
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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!!!

MY REVIEW
Reviewed Mar. 6, 2013

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

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