No Fuss Tex Mex Roll Ups Recipes

Steps:

• Brown meat in large nonstick skillet on medium heat; drain. Return meat to skillet; stir in peppers and chili powder. Cook 5 min. or until peppers are crisp-tender, stirring occasionally. Remove from heat.
• Heat broiler. Add sour cream and 1/4 cup cheese to meat mixture; mix well. Spoon down centers of tortillas; roll up.
• Place, seam sides down, in 13x9-inch pan sprayed with cooking spray. Drizzle with dressing; top with salsa and remaining cheese.
• Broil, 6 inches from heat, 3 to 5 min. or until cheese is melted.

Steps:

• Heat oven to 350 degrees.
• Place ground beef, peppers, and onions in a skillet.
• Cook until meat is browned and drain grease well.
• Add in taco seasoning, salt and pepper, ranch dressing, sour cream, 1 cup of the cheese, and black beans. Mix together until combined.
• Spoon the prepared mixture down the center of each tortilla and roll up.
• Place in the lightly greased 9 x 13 inch pan, seam side down.
• Drizzle Italian dressing over the top of each roll-up. Spoon salsa over the top and top with remaining shredded cheese.
• Bake for 15 minutes or until heated through and cheese is melted.

Steps:

• Heat oil in large nonstick skillet over medium heat. Add green onions and bell pepper; cook and stir 2 minutes or until tender. Stir in lettuce, beans, corn, cilantro, Frank's RedHot Sauce and cumin. Cook 3-5 minutes or until liquid has evaporated, stirring occasionally. Cool 15 minutes. Stir in cheese.
• Preheat oven to 400 degrees F. Grease large baking sheet.
• Place 1 wrapper on work surface like a diamond, with corner at bottom, keeping remaining wrappers covered with plastic wrap. Place about 2 tbsp filling across center. Brush edges of wrapper with cold water. Fold bottom corner of wrapper up over filling. Fold in and overlap the opposite right and left corners to form log. Continue rolling tightly up. Repeat with remaining wrappers and filling.
• Place rolls on prepared baking sheet. Lightly spray rolls with cooking spray. Bake 15 minutes or until golden brown and crispy, turning halfway through baking time.

Steps:

• BROWN meat in large nonstick skillet on medium-high heat; drain. Stir in peppers and chili powder; cook 5 min. or until peppers are crisp-tender, stirring occasionally. Remove from heat. STIR in sour cream and ¼ cup of the cheese. Spoon about 1/3 cup meat mixture onto each tortilla. Roll up and arrange in 13x9-inch baking pan. Drizzle with dressing; top with salsa and remaining ¼ cup cheese. BROIL 4 to 6 inches from heat source, 3 to 5 min. or until cheese is melted and bubbly.