Gluten-Free Tacorito

Gluten-Free Tacorito

Gluten-Free Tacorito

Gluten-FreeTacorito Casserole(Beef enchilladas with a creamymushroom-cheese sauce)INGREDIENTS:1 lb ground beef1 pkg of Rudi’s gluten-free flour (Plain orFiesta) tortillas1 large onion, chopped2 cloves garlic, minced1 8 oz pkg mushrooms, chopped1 Tblsp canola oil3 Tblsp butter2 cups milk3 cups shredded cheddar cheese¼ cup rice flour1 cup GFchicken stock and 1 cup water (or 2cups GF broth)Spices: salt, pepper, cumin, chili powder,garlic powder, onion powderLettuce, shredded
Sauce:In a large pan over medium heat melt 1 Tblspbutter in 1 Tblsp oil.Add 8 oz chopped mushrooms½ large chopped onion½ tsp each salt , pepper, onion powder, garlicpowder1 tsp each cumin, chili powder
Saute until cooked down and golden brown, ittakes about 10 minutes.Add chicken stock and water, simmer about 15minutes.

Cook mushrooms down until they are golden.

Add the milk (white sauce) mixture to the mushrooms.

MEANWHILE:In a small pan over low heat melt 3 Tblspbutter. Add ¼ cup rice flour and cook for about 2minutes, stirring constantly. It will turn slightly golden.Whisk in 2 cups of milk, simmer untilthickened.Turn off the heat and add 1 cup shreddedcheese.When mushroom mixture is done add this milkmixture and set aside while cooking meat.
OPTIONS: In place of this sauce youcould use a can of GF cream of mushroom soup with the above spicesadded. If you are not a mushroom lover, leave them out of this recipe, double theonions and make the sauce the same way.
MEAT FILLING:Brown 1 lb ground beef with ½ chopped onion, 2cloves minced garlic, 1 ½ tsp cumin, 1 tsp chili powder, ½ tspsalt. When the meat is completely cooked through add 1 ½ cups of thereserved sauce and stir to combine.

It helps to pick up the tortilla and tap it a little to get all the filling nicely in the middle, then roll it up.

TO ASSEMBLE:Slightly warm the 8 flour tortillas in themicrowave. Lay them out on the counter and add shredded lettuce, meat filling and 1 cup shreddedcheese. In a 9 x 13 pan or glass dish place a smallamount of the sauce, enough to cover the bottom. Roll the tortillasand filling, placing them in the dish with the fold down. Cover withthe remaining sauce. Sprinkle with the last cup of cheese. (You mayrefrigerate it at this point if you are making it ahead of time).Bake at 350 degrees for 25-30 minutes until hotand bubbly. Serve over shredded lettuce. Garnish with any toppingssuch as chopped tomato, salsa, sour cream, etc.
Note from Gloria:Do not be alarmed by the length of this recipe! I went to a lot of trouble to make my directions easy to follow and in sequence. It is so delicious that you will be glad you tried it. If you Google Tacorito you will find a million recipes, some have red sauce, some white, some soup. There is a famous restaurant in Denver that make a dish like this. I have seen home copies of it that contain cups of lard and stuff. The Mom version that was very popular about 20 years ago called for a can of cream of mushroom soup. When I went GF the soup and the flour tortillas were out so I never made it again. When I tasted Rudi's delicious flour tortillas for the first time this is what came to mind. Of course my old recipe is long gone, but I tried to make it from memory. I think this one is way better. Just follow my directions step by step and you will be fine! This is a great make-ahead party dish.If you haven't found Rudi's tortillas yet ask the stores that carry Rudi's bread. I am ADDICTED....they told me...the first one's FREE.