Tuesday, June 1, 2010
1/3 cup butter, cubed
1/3 cup flour
4 cups water
3 Tbs. chili powder
1 tsp. garlic salt
1 lb. ground beef (I used ground turkey)
1 lb. bulk pork sausage (I recommend spicy)
1 onion, chopped
1 can (16-oz.) refried beans
8-10 flour tortillas (8-inch), warmed
3 cups shredded Monterey Jack cheese
Optional toppings: Shredded lettuce, chopped tomatoes, sliced ripe olives, sour cream
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 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; drain.
Stir in refried beans; heat through.
Spread 1/4 cup sauce in a greased 9x13-inch baking pan. Spread 1 tablespoon sauce over each tortilla;
place 2/3 cup meat mixture over sauce.
Add a sprinkle of cheese.
Place seam side down in prepared dish.
Pour remaining sauce over the top; sprinkle with remaining cheese.