It’s pretty easy to see after following our meal plan for a bit, that we love Mexican food, and with our large gang, this is a perfect recipe for a large group, and you will need two 9×13 pans. It feeds many, but even if just serving your family, it’s perfect the next day or wrapped tightly in freezer wrap for a new week.
We love a Tex Mex twist, and this has it. I’m always creating dishes with variations. As much as our family loves the taste of tacos, do you understand how many I have to make to fill the bellies of our five children? WAY too many, so this dish is the perfect blend of taco taste with the heartiness and substance of burritos.
It’s also one of those dishes that can be tweaked to your family’s favorite tastes.
Inspired from Taste of Home’s Tacoritos, but tweaked dramatically
Summary: Similar to a wet taco, this blends of all the best Mexican flavors is a mouthwatering delight.
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups beef broth (you could substitute with some water if trying to cut down on sodium)
- 3 T chili powder or taco seasoning (choose your family favorite)
- 1 tsp garlic salt
- 2 garlic cloves, minced (or more if you are garlic lovers like us)
- 1 lb ground beef ( I always have some precooked. Love cooking it up in crock pot to speed up this prep. )
- 1 lb bulk pork sausage
- 1 onion, finely chopped
- 1 can refried beans
- 10 to 12 flour tortillas (8 in)
- 3 cups pepper jack cheese, shredded
- **If you like added heat, feel free to add in can of green chilies or finely chopped jalapenos to the meat mixture
- Preheat oven to 350 degrees.
- Melt butter in a large saucepan over medium-low heat.
- Stir in flour until smooth, then gradually add beef broth to create a roux.
- Bring to a boil, stirring for one minute, or until thickened. You are making an enchilada sauce, of sorts, so it will not thicken completely. It will be a thinner consistency. Add another tablespoon of flour if you desire thicker consistency.
- Stir in chili powder (or taco seasoning) and garlic salt, and bring to a boil again.
- Reduce heat and simmer uncovered for 10 minutes.
- Meanwhile, cook beef, sausage, onions and garlic in a large skillet until meat is no longer pink. Drain the fat, then stir in one can of re-fried beans.
- Heat through, them remove from heat.
- Spread 1/4 cup chili sauce in each 9×13 casserole dish. You will need two.
- Build burritacos by spreading about 2/3 cup meat mixture down the center of each tortilla, then spoon about one tablespoon of sauce on top of meat.
- Roll tortillas up and place seam side down in casserole dish—six burritacos per dish.
- Pour remaining chili sauce over burritacos, dividing it evenly between each dish.
- Sprinkle the pepper jack cheese on top, also dividing it evenly between each dish.
- Bake uncovered at 350° for 18 to 22 minutes, or until chili sauce is bubbling and and cheese is melted.
- Serve as is, or with traditional toppings such as shredded lettuce, diced tomatoes, olives, cilantro and sour cream.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8
I can’t wait to be inspired! Remember to link up your recipe, link back here in your post and share the love.