1/4 cup butter, cubed
1/4 cup all purpose flour
4 cups water
1 1/2 tablespoons chili powder, more if you want more spicy
1 teaspoon garlic salt
1 lb. Ground chuck
1 lb. bulk pork sausage
1/4 cup chopped onion
1 cup refried beans
8 flour tortillas (8 inches), warmed
3 cups (12 ox) Monterey Jack cheese, shredded
sliced ripe olives
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, 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 if needed. Stir in refried beans, heat through.
Spread 1/4 cup sauce in greased 13 x 9 inch baking dish.
Spread 1 tablespoon sauce over each warmed 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 degrees for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired.
This mild and meaty Southwestern dish combines the flavor of tacos with heartiness of burritos.
This will become a true family favorite!