TORTILLA ROLLUPS
Make these often - kids and adults alike eat them! Make a double recipe if you have more than 10 or 15 people...they go fast! Serve with toothpicks and salsa.
Provided by Brenda Knox Rhoads
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more of the cream cheese mixture on the edges of the tortilla to seal. Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 54.4 g, Cholesterol 54.3 mg, Fat 25.6 g, Fiber 3.2 g, Protein 12 g, SaturatedFat 13.2 g, Sodium 969.9 mg, Sugar 2.6 g
CREAMY TACO ROLL-UPS
A medley of diced green chiles, green onions, and chopped black olives in a spicy creamy mixture is rolled up into bite-sized pinwheels. Easy and fast to make!
Provided by Laurenluvs17
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 42.9 g, Cholesterol 28.9 mg, Fat 17.1 g, Fiber 3.2 g, Protein 8.5 g, SaturatedFat 8.1 g, Sodium 969.4 mg, Sugar 2.8 g
TACO ROLL UPS
From Family Fun. I adapted it a bit. Great for lunch boxes. Change the amount of seasoning based on your or your kids' preference. I also have a Chili Powder recipe that could be used in place of the storebought package. UPDATE: We finally tried this. These would be great for lunchboxes. Also great for getting extras, like onions, pepper, etc. in the kids. I had 20 oz. meat, added a little dried minced onion and bell pepper and used just under 1/2 C per roll. It ended up making 9 rolls. All but 1 child liked it (my picky one).
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 23m
Yield 6-9 whole roll ups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 473.8, Fat 17, SaturatedFat 6.2, Cholesterol 67, Sodium 1046.4, Carbohydrate 51.6, Fiber 6.7, Sugar 3, Protein 29
EASY TACO ROLLS
Taco meat mixture rolled up into flour tortillas and baked in the oven for a few minutes. My family LOVES them!
Provided by newmilitarymommy
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 54.1 g, Cholesterol 97.8 mg, Fat 30.2 g, Fiber 3.9 g, Protein 33 g, SaturatedFat 14.4 g, Sodium 1370 mg, Sugar 5 g
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