Tacoritos...my way

Sorry, that's not the best picture, but we were hungry so I wasn't willing to take lots and lots of photos.  I topped mine w/sour cream and fresh chopped tomatoes.  Next time I'll add olives too. 

Here is the link to the original recipe for Tacoritos from Taste of Home http://www.tasteofhome.com/recipes/Tacoritos.aspx

Although I'm sure the original recipe is absolutely delicious, it is also a whopping 15 points each!  So I had to do some magic and make it a little heathier!  So here's my recipe:

3 tbsp butter (I used I can't believe it's not butter)
1/4 c flour
4 c water
2 tbsp chili powder
1 tsp garlic salt
3/4 lb ground turkey
1/2 lb bulk pork sausage
1/4 c chopped onion
1 c fat free refried beans
8 flour tortillas (8 in)
2 c reduced fat shredded mexican (or cheddar) cheese
Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives, sour cream

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.

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 minutes.


Spread 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Place 1/8 meat mixture down the center of each tortilla.  Pour 2-3 tbsp sauce mixture over each. Top each with 1/8 cup cheese. Roll up and place seam side down in prepared dish. Pour 2 cups of remaining sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 8 servings.
 
Brian and I both gave this 4 stars.  Although we also both said that it was good, we preferred my version of enchilada's better.  : )  I liked the different taste of the two types of meat though.  In order to cut down some points, I did not pour all of the remaining sauce over the top of the shells as the original directions stated.  Next time I will pour MORE (but not all) of the sauce because we felt they were a little too dry.  So like I said earlier, the original recipes is 15 points per tortilla w/meat...mine is 8 each!!  I had one with a bowl of Christine's Chicken Tortilla soup...a delicious dinner!