"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Tacoritos with Fresh Pico de Gallo

Published by: Sarah

  • Apr
  • 13

If a 14 year old can make this recipe, then knowone has any excuses. Just take it one part at a time!

16 Flour Tortillas
½ head Iceberg Lettuce, shredded
Sour Cream
4 Scallions, thinly sliced
Pico de Gallo (a.k.a. Homemade Salsa) Recipe Follows

Filling (This makes a lot. I freeze ½ the meat mixture)
2 T. Old El Paso Taco Seasoning
1 dash Garlic Powder
3 good dashes of Cumin
1½  lb. Ground Beef/Pork Mix
½  Sweet Onion, chopped
1 (15 oz.) can Refried Beans
1 small can Green Chili‘s, chopped
2 Vine Ripe Tomatoes, seeded & chopped
4 c. Mexican cheese, divided

Combine seasonings in a small bowl.
Brown ground beef/pork & onion together. DO NOT DRAIN
Add refried beans, green chili’s, tomatoes & seasonings.
Mix well.
Simmer 15 minutes.
Stir in the 2 c. cheese to melt.
Meanwhile make the sauce.

2 T. Flour
2 T. Old El Paso Taco Seasoning
2 dashes Chili Powder
2 dashes Garlic Powder
pinch Salt
2 T. Crisco shortening, regular
2 c. Water, divided

Combine the flour & seasonings in a small bowl.
Over medium high heat, melt Crisco
Whisk in flour mixture.
Whisk in water & keep whisking until thickened.
NOTE: Whisk more water into the sauce as it cools & thickens up.

To Assemble & Cook
Preheat oven to 375°.
Microwave tortillas in an opened Ziploc bag for 30 seconds on high.
Spray a baking dish with nonstick cooking spray.
Line the bottom of the baking dish with ¼ C sauce.
Brush 1 side of tortilla with sauce.
Fill tortilla with  3-4 T of meat mixture & top with some shredded lettuce.
Fold closed & place seam side down in the baking dish.
Repeat until dish is full or you use all tortillas.
Top with remaining sauce & 2 c. cheese.
Bake 30 minutes.
Remove from the oven & let stand 5 minutes.
Cut “Tacoritos” in half & serve on a bed of shredded lettuce.
Garnish with a dollop of sour cream & scallions on top and fresh Pico de Gallo on the side.

Pico de Gallo

1 (14 – 15 oz.) can Diced Tomatoes with Jalapeno’s, drained
½ Lg. Green Bell Pepper, diced
½ Medium Red Onion, diced
1½ T Ground Cumin**
3 Dashes Ground Cayenne Pepper**
2 Dashes Garlic Powder**
3 Dashes Chili Powder**
3 – 4  Dashes Tabasco Sauce, optional**
Pinch Salt
Fresh Ground Black Pepper, to taste

Combine all ingredients & refrigerate for a minimum of 30 minutes.



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