Wednesday, January 27, 2010



* 4 Tbs Vegetable Shortening
* 4 Tbs Flour
* 4 Tbs Chili Powder
* 2 tsp Garlic salt
* 4 cups Cold Water

* 2 pounds Ground Chuck
* 1/4 cup onion
* 1 cup Refried Beans
* Salt to taste
* 8 Flour Tortillas
* 1 1/2 pounds Shredded Monterey Jack Cheese
* 1/2 Head of Lettuce
* 2 Tomatoes
* 1/2 cup Sliced Black Olives
* 1 1/2 cup Sour Cream


* Preheat oven to 350 degrees.
* Melt shortening in a small pot. add flour and brown lightly to make a roux. add chili powder, garlic salt and cold water. Simmer until thickens. Set aside.
* Chop tomatoes and lettuce and set aside.
* Chop onion. Brown sausage, ground chuck and chopped onion in a large pan. Drain excess grease. Add refried beans and salt, to taste. Turn heat to low and simmer until warmed through. Spray a 9x13 inch baking dish with cooking spray. Spoon a 3 tablespoons of sauce on the bottom of pan. Take a tortilla and spoon a table spoon of sauce onto it, spreading it around. Across the center of the tortilla spread an 1/8 of the meat mixture. Top with 1/4 cup cheese. Roll up the tortilla and place in the pan. Repeat with remaining tortillas and line them up in the pan. Pour remaining sauce over tortillas. sprinkle with remaining 1 cup cheese. Bake 15 to 20 minutes or until cheese is melted and bubbly. Serve with diced tomatoes, shredded lettuce, black olives and sour cream. Yield: serves 8

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