Beef Taco Roll Ups Recipe 425

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.

Steps:

• Preheat oven to 350°F. On a floured work surface, roll out crescent rolls into one large rectangle, pinching together seams. In a large skillet over medium-high heat, cook ground beef until browned and cooked through. Transfer to a paper towel-lined plate and soak up fat. Mix the taco seasoning with the cooked ground beef. Spread sour cream all over Crescent rectangle, then scatter with cooked beef, scallions, pepper jack, and cheddar. Starting from the bottom, tightly roll up the rectangle like a cinnamon roll, then slice into four rolls. Transfer to a glass baking dish and bake until puffed and golden, 15 to 20 minutes.

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.

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

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.