Does anyone remember the Taco Bell Enchirito, a cross between and enchilada and a burrito. My brother and I were obsessed with them in the 70’s or maybe it was the early 80’s. They came in these oblong packages with three strategically placed black olives along the top, I can still taste them in all their “processed food” tasting glory.
Anyway, when I saw the name of this dish, it instantly reminded me of the beloved enchirito, however, this is supposed to be a cross between the taco and the burrito….I think it’s more on the “enchy” side….but it’s very tasty and much more substantial than an enchilada or a taco.
The husband loved it because it was full of “man stuff”, beef, pork and beans, not to mention oozing with melty cheese. Oh he’s so easy to please.
You could cheat here and used canned enchilada sauce in a pinch but personally I am not the biggest fan of the canned stuff. Homemade sauce is the way to go, plus it’s so easy.
If you are feeling the Mexican food desire, this will satisfy it.
In a large saucepan, melt butter. Stir in flour until smooth (I sifted it in to help avoid lumps); gradually add water. Bring to a boil; cook and stir until thickened. (Thickening time will depend on the size of your pan. I used a 10″ saucepan and it took about 5-6 minutes. You are not waiting for a “thick sauce” just a “thicker sauce” than what you started with. The sauce also thickens more when it cools down.) Stir in chili powder and garlic salt. Bring to another 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. Stir in refried beans; heat through.
Spread 1/4 cup sauce in a greased 13 x 9 baking dish. Spread 1 Tablespoon or more sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with a 1/4 cup cheese.
Roll up each tortilla and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 20 minutes or until bubbly and cheese is melted.
To be more taco-ish, you could serve with shredded lettuce, chopped tomatoes, sliced olives and sour cream.
Look away or that melty, oozing cheese will suck you in!!
Tacoritos
Adapted from Taste of Home – Grand Prize Winning Recipe
1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups water
3 Tablespoons chili powder
2 teaspoons garlic salt
1 lb. ground beef (I used chuck)
1 lb. bulk pork sausage (I used Jimmy Dean regular)
1/4 cup chopped onion
1 16 oz. can refried beans
8 flour tortillas (8 inch)
3 cups (12 oz) shredded Monterey Jack cheese
In a large saucepan, melt butter. Stir in flour until smooth (I sifted it in to help avoid lumps); gradually add water. Bring to a boil; cook and stir until thickened. (Thickening time will depend on the size of your pan. I used a 10″ saucepan and it took about 5-6 minutes. You are not waiting for a “thick sauce” just a “thicker sauce” than what you started with. The sauce also thickens more when it cools down.) Stir in chili powder and garlic salt. Bring to another 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. Stir in refried beans; heat through.
Spread 1/4 cup sauce in a greased 13 x 9 baking dish. Spread 1 Tablespoon or more sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with a 1/4 cup cheese. Roll up each tortilla and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly and cheese is melted.
