Tacoritos Recipes

Steps:

• 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. 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. Stir in refried beans; heat through., Spread 1/4 cup sauce in a greased 13x9-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 baking 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 as desired.

Steps:

• Brown ground beef and drain.
• Add chili powder, garlic, salt and onion.
• Combine white sauce, sage, oregano, cumin and chiles.
• Simmer over very low heat until warm.
• Reserve 1 cup sauce and 1 cup grated cheese.
• Mix remaining sauce and cheese with meat, lettuce and tomatoes.
• Place this mixture in tortillas, roll and place seam side down in a flat ungreased baking dish.
• Top with reserved sauce and cheese.
• Cover with foil.
• Bake at 350 degrees for 15 minutes.

Steps:

• In a large saucepan, melt butter.
• Stir in flour until smooth and gradually add water.
• Bring to a boil and cook and stir for 1 minute or until thickened.
• Stir in chili powder and garlic salt.
• Bring to a boil.
• Reduce heat and simmer, uncovered, for 10 minutes.
• In a large skillet over medium heat, cook the beef, sausage, and onion until meat is no longer pink and drain.
• Stir in refried beans and heat through.
• Spread 1/4 c sauce in a greased 13x9 inch baking dish.
• Spread 1 tablespoon sauce over each tortilla and 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 and sprinkle with remaining cheese.
• Bake, uncovered at 350 for 18 to 22 minutes or until bubbly and cheese is melted.
• Serve with toppings if desired.

Steps:

• Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
• Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
• Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.

Steps:

• Prepare enchilada sauce as directed - leave in pan, set aside.
• Topping:.
• Crush tomatoes, add chilies and onion. Mix well.
• Filling:.
• Brown sausage, ground chuck and chopped onion in a large skillet. Drain excess fat. Add green chili sauce and refried beans, mix until blended.
• Prepare a 13 x 9 dish by placing a thin layer of the enchilada sauce on the bottom to prevent the food from sticking.
• Fill each tortilla with approximately 1/3 cup of filling, top with shredded cheese. Roll up tortilla cigar fashion and place seam side down in dish.
• Top with the remaining sauce, sprinkle with cheese.
• Bake 10-15 minutes until cheese melts.
• Serve with topping and sour cream if desired.

Steps:

• 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.

Steps:

• In a large skillet, cook the meat, green pepper and onion over medium heat until meat is no longer pink; drain. Add the garlic, taco seasoning and water. Simmer, uncovered, for 2 minutes. , Place four tortillas on a microwave-safe plate; microwave on high for 20 seconds. Place 1/2 cup of meat mixture on each; fold over sides and ends. Place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with remaining tortillas and filling., Brush burritos with oil. Bake, uncovered, at 450° for 9-10 minutes or until lightly browned and slightly crisp. Serve with toppings.

Steps:

• Directions 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. 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. 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. Cooking for 2: Tacoritos for Two Nutrition Facts: 1 tacorito (calculated without optional toppings) equals 627 calories, 40 g fat (19 g saturated fat), 111 mg cholesterol, 1,131 mg sodium, 36 g carbohydrate, 3 g fiber, 31 g protein

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

Steps:

• In a 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 5 minutes., In a 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 8-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 10-15 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired.

Steps:

• In a large skillet, saute onion in oil until tender. Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted., Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Place taquitos on a greased baking sheet. Bake at 400° for 8 minutes. , Cool completely on a wire rack. Discard toothpicks. Place taquitos on a waxed paper-lined 15x10x1-in. baking sheet; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen taquitos: Arrange desired number of taquitos in a single layer on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve with toppings.