Easy Taco Rolls 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.

GIANT TACO ROLL

Steps:

• Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment.
• Sprinkle 1 1/2 cups of the cheese evenly over the parchment. Arrange the tortillas to fill the pan in rows of 4 so that they are overlapping. Sprinkle another 1 1/2 cups of cheese on top and bake until the cheese is slightly dry and not greasy, but not yet brown, about 20 minutes.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and taco seasoning and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste and 1/4 cup water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 minutes.
• Spread the refried beans on top of tortillas, leaving a 1-inch border on the 2 short ends. Spoon the beef evenly over the beans, followed by pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese on top.
• Starting at a short end, use the parchment to help you tightly roll up the taco. Return to the oven and bake until hot through and golden brown in parts, 15 to 20 minutes.
• Use a large spatula to transfer the roll to a cutting board. Slice with a bread knife and serve with guacamole, sour cream, and more pico.

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 EGG ROLLS RECIPE BY TASTY

Steps:

• Heat oil, add chicken, 1 tsp salt, and 1 tsp pepper. Cook until 60% done.
• Add the taco seasoning, stir to incorporate. Add water and cook until chicken is done.
• Fill egg roll wrapper with cooked chicken, tomatoes, onions and cheese or whatever ingredients you like.
• Roll and seal with egg wash.
• Fry until golden brown.
• Serve with salsa.
• Enjoy!

TACO CRESCENT BAKE

Steps:

• Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.

TACO CRESCENT RING

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
• Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spoon beef mixture on the half of each triangle closest to center of ring.
• Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

EASY TACO BAKE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning.
• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x10-inch baking dish with cooking spray.
• Spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans onto dough. Layer ground beef over refried beans. Wrap edges of crescent roll dough over ground beef.
• Bake in the preheated oven until dough is golden brown, 10 to 15 minutes. Sprinkle with Cheddar cheese and lettuce.

TACO ROLL-UPS

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.