A Wonderful Taco/Burrito/Enchilada Casserole


  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups water
  • 1 can Ro-Tel type tomatoes with juice
  • 1 tsp. garlic salt
  • 3 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 small can green chilies
  • 1 lb. lean ground beef
  • 1 lb. bulk pork sausage
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  • 1 can pinto beans, drained
  • 1 pkg. burrito seasoning
  • 8 flour tortillas, warmed
  • 3 cups shredded Mexican-style cheese

Optional toppings:

  • shredded lettuce
  • chopped tomatoes
  • sliced ripe olives
  • sour cream


In a large skillet over med. heat, cook the beef, sausage and onion until meat is no longer pink; drain. In a food processor or with a potato masher, blend beans till chunky/smooth. Add the beans and burrito seasoning to the meat mixture, heat through. May need to add 1/2 cup water.

Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth: gradually add the water, bring to a boil. Cook and stir for a minute til thickened, add tomatoes, chiles and seasonings, bring to boil, simmer 10 minutes.

Spread 1/4 cup sauce in a greased 13x9 inch casserole dish. Spread 1 Tbsp. sauce over each tortillas, place about 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. Repeat with the rest. Pour remaining sauce over the top, sprinkle with remaining sauce.


Bake, uncovered, at 350 degrees F for 18-22 minutes or until bubbly and cheese is melted. Serve with toppings, as desired.

Servings: 8
Time:40 Minutes Preparation Time
20 Minutes Cooking Time

Source: Got this recipe from the Feb/March 2010 Taste of Home magazine, but added and changed enough to call it my own! My family loved it.

By Kim from Crawford, CO

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