Tacoritas
Oh so easy to make, and oh so delicious to eat, perfect or all your Cinco De Mayo celebrations.
Equipment
- 13x9 inch casserole dish
Ingredients
- 1 lb ground beef
- 3 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 2 cans cream of chicken soup
- 1 can cheddar cheese soup
- 1 can cold water
- ½ large onion, diced
- 8-10 flour tortillas
- 3 cups Colby Jack cheese, grated
- shredded lettuce, for garnish
- diced tomatoes, for garnish
- cilantro, for garnish
Instructions
- Preheat oven to 350℉.
- Brown ground beef in a large skillet, breaking it up into crumbles as it cooks. Drain off excess fat.
- Stir in chili powder and garlic powder. Set aside.
- In a sauce pan combine cream of chicken soup, cheddar cheese soup, water, cumin and oregano. Bring two a simmer and cook over low heat until heated through and sauce is smooth and creamy.
- Stir half the cheese sauce into the meat mixture to make the filling.
- Ladle some of the cheese sauce into a 13x9 inch casserole dish.
- Place some of the meat filling mixture on a ⅓ of a flour tortilla.
- Add diced onion and shredded cheese. Roll up tortilla and place in prepared casserole dish seam side down.
- Continue until all of the meat mixture has been used up.
- Top tortillas with remaining sauce and a layer of shredded cheese.
- Bake for 25-30 minutes until heated through and golden brown.
- Serve topped with shredded lettuce, diced tomatoes and chopped cilantro.