tacoritos

1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups water
3 Tablespoons chili powder
2 teaspoons garlic salt
1 lb. ground beef (I used chuck)1 lb. bulk pork sausage (I used Jimmy Dean regular)1/4 cup chopped onion
1 16 oz. can refried beans
8 flour tortillas (8 inch)
3 cups (12 oz) shredded Monterey Jack cheese

In a large saucepan, melt butter.  Stir in flour until smooth (I sifted it in to help avoid lumps); gradually add water.  Bring to a boil; cook and stir until thickened.  (Thickening time will depend on the size of your pan.  I used a 10" saucepan and it took about 5-6 minutes.  You are not waiting for a "thick sauce" just a "thicker sauce" than what you started with.  The sauce also thickens more when it cools down.)  Stir in chili powder and garlic salt.  Bring to another boil.  Reduce heat; 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 13 x 9 baking dish.  Spread 1 Tablespoon or more sauce over each tortilla; place 2/3 cup meat mixture down the center of each.  Top each with a 1/4 cup cheese.  Roll up each tortilla and place seam side down in prepared dish.  Pour remaining sauce over the top; sprinkle with remaining cheese.  Bake, uncovered, at 350 degrees for 20 minutes or until bubbly and cheese is melted.