Giant Taco Roll Recipes

GIANT CRUNCHY TACO WRAP

Steps:

• Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
• Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
• Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
• On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
• Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
• Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

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.