Taco Casa Burrito Boats (Retro Copycat) is a copycat wet burrito recipe from Taco Casa and Taco Tico restaurants.
Taco Casa Burrito Boats (Retro Copycat)
By Sue Lau | Palatable Pastime
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Taco Casa Burrito Boats (Retro Copycat) is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring recipes for Cinco de Mayo. Glad you could join us!
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My offering is a copycat recipe for the Taco Casa burrito boat that we have here in Cincinnati. There is another version topped with lettuce and cheese called a Sancho.
I understand there are some other associated restaurants in Kentucky and also Alabama. And then the Taco Tico in Texarkana Texas.
I’ve been to the Texas location as a kid but don’t remember what I ate. I’ve been to each of the two Cincinnati locations a lot. The others I have not.
The burrito boat is essentially a wet burrito with very mild seasoned meat and sauce, and loaded up with chopped jalapeno and tons of cheese. It has a very retro seventies flavor.
From Our Dinner Table
Celebrating Cinco de Mayo
- Black Bean & Corn Salsa from Art of Natural Living
- Blackstone Mexican Street Corn from Jen Around the World
- Mangonada Float from Pandemonium Noshery
- Pork Tacos with Jalapeno and Pineapple Slaw from Hezzi-D’s Recipe Box
- Skillet Mexican Beef and Rice from A Kitchen Hoor’s Adventures
- Taco Casa Burrito Boats (Retro Copycat) from Palatable Pastime
- Tortitas di Santa Clara (Pumpkin Seed Cookies) from That Recipe
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Taco Casa Burrito Boats (Retro Copycat)
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Taco Casa Burrito Boats (Retro Copycat)
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Taco Casa Burrito Boats
Equipment
- 1 skillet
Ingredients
Taco Casa Enchilada Sauce:
- 29 ounces tomato puree
- 11 ounces tomato juice
- 3 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 2 teaspoons granulated sugar
- 1/2 teaspoon chili powder
Burrito Filling:
- 1 pound ground beef
- 2 cups water
- 1/2 cup refried beans
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
Burrito Fixins':
- 4 flour tortillas ten inches each
- 4 cups grated cheddar cheese
- 1/4 cup minced pickled jalapenos
Instructions
Make sauce:
- Add ingredients forsauce to a saucepan and stir, heating until warmed.
Make filling:
- Brown beef in skillet, draining excess fat.
- Add remaining fillingingredients and simmer 10-15 minutes until thickened and hot.
Assemble burritos:
- Warm tortillas until soft.
- Fill each with about 2/3 cup filling and roll up.
- Place on serving plate; top with about one cup sauce.
- Then cover with cheese and microwave until cheese melts.
- Sprinkle with minced jalapeno.
Notes
Nutrition
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