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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

TACORITOS Recipe

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This recipe for TACORITOS is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C butter, cubed,
1/4 c flour,
4 cups water,
3 T chili powder,
1 # ground beef,
1 # bulk pork sausage,
1/4 c chopped onion,
1 can refried beans,
8 flour tortillas (8in) warmed in microwave,
3 cups (12 oz) shredded Monterey Jack cheese,
Optional toppings:
shredded lettuce, chopped tomatoes, sliced ripe olives, sour cream, avocado
Directions:
Directions:
In 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 large skillet over med heat, cook the beef, sausage and onion until meat is no longer pink. Drain and chop fine..stir in refried beans, heat through.
Spread 1/4 c sauce in a greased 13 x 9 baking dish. Spread 1 T sauce over each warmed tortilla (makes it easier to roll) place 2/3 c meat mixture down the center of each. Top each with 1/4 c cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top, sprinkle with remaining cheese.
Bake uncovered, at 350º for 18-22 minutes or until bubbly and cheese is melted. Serve with toppings if desired.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I sometimes use enchiladas sauce in place of the seasonings...adding chili powder to taste. Sauce is supposed to be thin to soak into tortillas...thicken afterwards with corn starch if desired to top it off. Leftover sauce can be used on Spanish rice.

 

 

 

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