Taco Roll Ups 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.

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.

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.

CHICKEN TACO ROLL-UPS

Steps:

• In a bowl, mix together, the shredded chicken, cream cheese, Mexican cheese, salsa, and onions with a hand mixer.
• Add the diced avocado, taco seasoning, and garlic, garlic salt, salt and pepper, and mix at a slow speed.
• Spread a thin layer over a tortilla and roll the tortilla up.
• Cut into 1 inch bites.
• Refrigerate until ready to serve.