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
Recipe: Burritacos
Summary: Similar to a wet taco, this blends of all the best Mexican flavors is a mouthwatering delight.
Ingredients
- 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
Instructions
- 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
So what are you cooking up this week for Tasty Tuesday?
I can’t wait to be inspired! Remember to link up your recipe, link back here in your post and share the love. 🙂
Looks delicious! We love these kinds of recipes, too – and also have made the Taste of Home Tacoritos that you referred to you in your post!
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This is just perfect timing! Guess what I found in the marked down meat bin this week? Several packages of ground pork sausage that had already been taco seasoned. I got each package for about the same price as the packet of seasoning would have been by itself. I couldn’t pass it up for the price, but had not yet had time to search for recipes to use it. Now I don’t have to search! XO!
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Great idea – I’m especially liking the name “Burritacos.” 🙂
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Sharon Johnson Reply:
September 3rd, 2013 at 4:08 am
I’m with you in re to the name “Burritacos”. I can’t wait to try them. We love Mexican food of every kind. Could probably eat it every day just haven’t tried that yet. Husband is originally from south Texas & I’ve lived in five different places in TX as a kid and an adult.
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What a delicious recipe… my family would love it!
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One word…YUM!!!
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Hey Jen! Just tried Burritaco’s for my lifegroup – every week I feed 20-25 College students from church and love love love many of your recipes. I have my own standards as well, but love adding new B&B recipes!
Anyways – I stayed up late Monday night making the dish and then put them in my fridge until Tuesday. I baked them and was so pleased with how they smelt as they baked away. Our gang is half male at least, and they were raving! Girls too, but the guys are the big eaters and even though I only gave them one each they were more than full. Win! I served mine with some mexi rice as well just in case but had tons of that leftover.
Thank you for this recipe and your many many others!
P.S. My husband is an American living up in Canada – and he often misses all things football (specifically Packers) and mexican food – when I told him this mexican inspired dish was created by a Green Bay fan he was over the moon. That topped the enjoyment experience off perfectly for him.
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These look amazing! Can’t wait to make them! I’m thinking I might use a can of drained Rotel in the meat mixture for extra color and a little spice. Yum!!
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Jen Reply:
May 16th, 2014 at 12:34 pm
Rotel in it would be SO delicious!! 🙂
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This looks so yummy! If freezing this would you completely assemble it before freezing with the sauce and everything or would that make it soggy? Trying to decide if I should freeze the filling and sauce and then thaw and assemble before baking?
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Jen Reply:
August 27th, 2014 at 8:56 pm
Ideally, freezing the sauce separately is best, but I’ve done it with the burritos and it’s still yummy. Just depends if your family wants the different texture, but with the sauce, it all mixes together anyhow.
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christina Reply:
March 28th, 2015 at 8:46 pm
@Jen, I’m trying to think of a way to make this as a freezer meal. Do you think I could freeze the first layer of sauce and then layer the main bulk of the meal, freezing that layer and layering the last bit of sauce before finally wrapping it up for the freezer. Would this possibly keep the dish from becoming soggy?
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Jen Reply:
March 29th, 2015 at 7:39 pm
I know. It’s a bit more tedious that most of the meals I make but so good. I will have to brainstorm that a bit because I don’t know if it would be too soggy. You are on to something though and if would work, that might be it. Sorry not much help without giving it a try,