Tuesday, January 26, 2010


Our poor neglected food blog. I had a good excuse for not contributing-dead computer (that will do it every time) and the house is finished-I'm not running around like a chicken with my head cut off anymore! (just running) Any way enough of the excuses, I'm planning on doing better at posting!
This recipe I got out of the Taste of Homes Feb/March 2010 issue. I saw the ground beef contest winners and thought, can you ever have to many ground beef recipes?!? No!

So this is the grand prize winning recipe. (By Monica Flatford/Knoxville, TN) While making this I started getting a little skeptical that my family wouldn't like it, but it turned out to be a winner at our house too.

1/4 c butter
1/4 c flour
4 c water
3 TBS Chili pwd (This scared me, I used maybe 2 1/2 TBS)
1 tsp garlic salt
1 lb ground beef
1 lb bulk pork sausage
1/4 c onion, chopped
1 c refried beans
8 flour tortillas
3 c shredded Monterey Jack Cheese (I just used cheddar, it's what I had)

Optional toppings:
lettuce, tomatoes, olives, sour cream, avocados, etc.

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 min.

In a large skillet, cook the beef, sausage, and onion until meat is no longer pink; drain. Stir in refried beans; heat through.

Spread 1/4 c sauce in a greased 9x13 baking dish. Spread 1 TBS sauce over each tortilla; place 2/3 c meat mixture down the center of each. Top each with 1/4 c 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 min. or until bubbly and cheese is melted. Serve with optional toppings if desired.

My sauce didn't seem thick enough so I add a little bit of thickening to it. Of course in my book the more cheese the better, so I add some extra on top.

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