Tacopinwheelsnoblackolives Recipes

Steps:

• In a small bowl, beat cream cheese and taco seasoning until blended. Stir in the refried beans. Spread 3-4 tablespoons over each tortilla. Layer lettuce, tomatoes, chilies and olives down the center of each tortilla; roll up tightly to 2-in. diameter. , Wrap in plastic and refrigerate for at least 1 hour. Cut into 1-in. slices. Serve with salsa.

Steps:

• Mix all ingredients except tortillas.
• Divide mixture evenly among tortillas, spread slightly and roll up.
• Refrigerate 1-2 hours and cut into 1-inch slices.
• Can be served with sour cream if desired.

Steps:

• In a small mixing bowl, beat the cream cheese.
• Stir in the taco meat, cheese, 1/4 cup salsa, mayonnaise and chopped onion. Thinly spread over tortillas.
• Sprinkle with lettuce.
• Roll up tightly.
• Wrap in plastic wrap and refrigerate for at least 1 hour.
• Unwrap and cut into 1 inch pieces.
• Can be served with additional salsa.
• Makes about 3 dozen appetizers.

Steps:

• In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour., Unwrap and cut into 1-in. pieces. Serve with additional salsa.

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:

• In 8-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Cook uncovered over medium heat 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed. Set aside to cool.
• Heat oven to 375°F. Spray cookie sheets with cooking spray. In medium bowl, stir Bisquick mix and 1/2 cup of the taco sauce until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 13x10-inch rectangle. Spoon beef mixture over rectangle to within 1 inch of long sides. Starting with 13-inch side, roll up tightly; pinch edge to seal. Cut roll crosswise into 1/2-inch slices, using serrated knife. Place slices 1 inch apart on cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Serve warm with remaining 1 1/2 cups taco sauce.

Steps:

• Trim excess fat from pork steak, cut in diagonal, thin slices.
• spray skillet with Pam.
• brown meat.
• stir in celery, onion, soy sauce, Accent, and the boullion, dissolved into the two cups of water.
• Cover and simmer 30 minutes.
• Blend the cornstarch into the 1/4 cup of reserved liquid.
• slowly stir this into the mixture.
• add mushrooms, veggies, sprouts and bead molasses and stir constantly until thickened and boiling.
• continue to boil and stir l minute.
• serve over chow mein noodles.

Steps:

• Mix all ingredients except tortillas.
• Divide mixture evenly among tortillas, spread slightly and roll up.
• Refrigerate 1 to 2 hours and cut into 1 inch slices.
• Can be served with sour cream if desired.