Recipe courtesy of Charlotte Saenz
Tacoritos
Getting reviews...
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 755
- Total Fat
- 48 g
- Saturated Fat
- 19 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 43 g
- Cholesterol
- 133 mg
- Sodium
- 5559 mg
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 755
- Total Fat
- 48 g
- Saturated Fat
- 19 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 43 g
- Cholesterol
- 133 mg
- Sodium
- 5559 mg
Ingredients
Directions
- Preheat oven 350 degrees-F.
- Melt shortening in skillet. Add flour and brown lightly to make a roux. Add red chili powder, garlic powder, and cold water. Simmer slowly until gravy thickens. Set aside.
- In a separate bowl, crush tomatoes. Add chilies and minced onion and blend well.
- Brown sausage, ground chuck and chopped onion in skillet. Drain excess grease. Add green chile sauce, refried beans and salt, to taste. Turn heat to low and simmer until warm. Prepare a 9 by 13-inch baking dish and place a couple of tablespoons of enchilada gravy on the bottom to prevent the food from sticking. Dip each tortilla in the gravy and lay flat in the baking dish. Spread meat filling across the center of the tortillas, top with shredded cheese and lettuce. Roll up the tortilla and when finished, pour leftover gravy over the tortillas. Sprinkle with more cheese. Bake for 10 to 15 minutes or until cheese is melted. Serve hot.
