Best Taco Roll Ups Oamc Recipes

TACO ROLL-UPS

Steps:

• In a large bowl combine the cream cheese, sour cream, olives, chilis, onions, cheese, garlic and taco seasoning mix.
• Mix well.
• Lay our your 6 flour tortillas on a clean surface and evenly divide the cream cheese mixture.
• Spread evenly over the surface of each tortilla.
• Add equal amounts of refried beans on top of each tortilla and spread evenly.
• If using shredded lettuce and tomatoes add now.
• Roll and place on a plate seam side down.
• Cover with plastic wrap and chill for at least 1 hour.
• Remove from fridge and slice into 1 inch rounds.
• Serve.

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.

BEEF TACO ROLL-UPS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. On a floured work surface, roll out crescent rolls into one large rectangle, pinching together seams. In a large skillet over medium-high heat, cook ground beef until browned and cooked through. Transfer to a paper towel-lined plate and soak up fat. Mix the taco seasoning with the cooked ground beef. Spread sour cream all over Crescent rectangle, then scatter with cooked beef, scallions, pepper jack, and cheddar. Starting from the bottom, tightly roll up the rectangle like a cinnamon roll, then slice into four rolls. Transfer to a glass baking dish and bake until puffed and golden, 15 to 20 minutes.

TORTILLA ROLLUPS

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.

TACO ROLL UPS

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.

TACO PINWHEELS

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.