Taco Roll Ups Oamc Recipes

CREAMY TACO ROLL-UPS

Steps:

• Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
• Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

TACO ROLL-UPS

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, olives, taco seasoning and soup mix. , Spread over tortillas; roll up jelly-roll style. Wrap in plastic; refrigerate for at least 1 hour. Just before serving, cut into 1-in. pieces.

TACO ROLL-UPS - OAMC

Steps:

• Brown ground beef and add taco seasoning and water.
• Cook for 5-10 minutes; set aside.
• Roll thawed dough into a rectangle - about 20 x 8-inches.
• Spread ground beef over dough - leaving about 1-inch of dough on one long edge free of filling.
• Top beef with grated cheese.
• Roll up as for cinnamon rolls starting with the long edge closest to you.
• Pinch seam to seal.
• Slice the roll into 1-inch thick slices with a serrated knife. Place rolls 2" apart onto a cookie sheet that has been sprayed with cooking spray.
• If any filling falls out just press it into the top of the rolls.
• Bake at 350° for 25 minutes or until golden brown.
• Serve with salsa, sour cream or guacamole for dipping.
• To freeze: Allow to cool completely. Flash freeze and then place in a ziploc bag when firm. Label, seal and freeze.
• To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.

TACO ROLL UPS

Steps:

• Crumble the ground beef into a large skillet and brown over medium-high heat.
• When the meat is cooked (about 10 minutes), drain the fat.
• Add the taco seasoning, water, and corn; stir and simmer the mixture for 3 minutes.
• Turn off the heat and stir in the refried beans.
• To give the filling a smooth consistency, pour the beef mixture into a blender or food processor. With 4 or 5 short pulses, eliminate any large chunks from the mix.
• For each wrap, heat a tortilla in the microwave for 10 seconds.
• Spread about 1/2 cup of the beef mixture evenly over it, then top with a layer of salsa and cheese. Roll it up and tuck in the ends.
• Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half at serving time. Or cut into 1 inch slices for appetizers.

TACO ROLL-UPS

Steps:

• In a large bowl combine the cream cheese, sour cream, olives, chilis, onions, cheese, garlic and taco seasoning mix.
• Mix well.
• Lay our your 6 flour tortillas on a clean surface and evenly divide the cream cheese mixture.
• Spread evenly over the surface of each tortilla.
• Add equal amounts of refried beans on top of each tortilla and spread evenly.
• If using shredded lettuce and tomatoes add now.
• Roll and place on a plate seam side down.
• Cover with plastic wrap and chill for at least 1 hour.
• Remove from fridge and slice into 1 inch rounds.
• Serve.

EASY TACO ROLLS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
• Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.