We have been eating a lot of chicken lately. And a lot of hamburger. To that end I am always in the market for new ways and easy and quick ways to fix said chicken and hamburger. I knew one day all those Taste of Home Mags would come in handy. From Feb/March 2010 I came across….

      ….Tacoritos

According to Monica Flatford who developed the recipe, this is a cross between a burito and a taco. And I say it is like a really simple enchilada. I modified her recipe a tad to more suit our tastes.

    1/4 cup butter, cubed
    1/4 cup all-purpose flour
    4 cups water {I really only needed about 2.5 cups}
    3 tablespoons chili powder
    {1 Tbl tomato paste}
    {2 Tbl Emeril’s Southwest Seasoning}

    1 teaspoon garlic salt
    1 pound ground beef
    1 pound bulk pork sausage
    1/4 cup chopped onion
    1 cup refried beans {Left these out, not a bean lover}
    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. Add in SW seasoning and tomato paste. 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. {I added extra SW seasoning to the meat, too} Stir in refried beans; heat through.
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.
Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 8 servings.

This was quick, easy, and tasty. If you don’t have time to make enchiladas, don’t want to mess with tacos, and want something moister than buritos, these are perfect. Served with Mexican rice and a small green salad, it is a nice meal.

Thanks Monica, and Taste of Home.

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