Easy Taco Rolls Food

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 PIZZA

Steps:

• Preheat the oven to 375 degrees.
• Unroll the crescent roll dough and lay out on a large ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown.
• While the crescent rolls are baking, mix the softened cream cheese and sour cream together. Remove any lumps with a whisk. Set aside.
• Brown the ground beef and drain. Add a can of drained black beans, optional, for more protein if desired. Add the taco seasoning and 1/4 cups of water. Simmer for 3-5 minutes, stirring occasionally.
• When the crescent roll pizza crust is finished baking, remove from the oven and set aside to cool for 3-5 minutes. Spread the sour cream / cream cheese mixture over the crescent rolls. Sprinkle the ground beef mixture evenly over the top, followed by lettuce, tomatoes, cheese, and any other desired toppings.
• Cut into serving-size pieces and serve immediately or store in the refrigerator for cold taco pizza to be served later.

EASY TACO BRAID

Steps:

• In a skillet, brown the ground beef and then drain excess fat.
• Add the taco seasoning and 1/4 cup of water. Simmer for 5 minutes.
• While the meat is simmering, unroll the dough onto a sheet pan and press any perforations together so it's one continuous sheet of dough.
• Add the meat in a strip down the center of the dough, leaving about 2 inches on each side.
• Top with cheese.
• Cut the dough in 1" wide strips down both sides as shown above, using a pizza cutter.
• Lift one end up and fold it over the filling and then grab the strips from the sides one at a time and cross them over the filling in a braid-like pattern. Tuck any excess dough underneath, or use it to fill any empty looking spots.
• Bake at 350 for 15 minutes, or until golden brown on top.
• Remove from oven and sprinkle with more cheese if desired. Top with your favorite taco toppings and serve with sour cream and salsa!

EASY TACO PIE

Steps:

• Preheat oven to 350 degrees & spray pie dish with cooking spray.
• Line pie dish and sides of dish with cresent rolls & overlap well to fill in any gaps. Sprinkle with 1/2 of the crushed tortilla chips.
• Brown beef & drain. Add packet of taco seasoning & water then simmer for about 10 minutes. Remove from stove & spoon meat mixture over the prepared pie dish on top of the tortilla chips. Top with sour cream, onion, and olives. Sprinkle with 1 cup of shredded cheddar and top with remaining half of tortilla chips.
• Bake for 20 minutes, remove from oven, top with remaining cheddar cheese and bake additional 5-10 minute until bubbly.
• * Serve with additional sour cream, guacamole, salsa, tomatoes, salsa con queso, shredded lettuce, etc. if desired.

EASY CRESCENT TACO CASSEROLE

Steps:

• Prepare ground beef with taco seasoning per directions for the seasoning.
• Combine hamburger mixture with salsa.
• In a 9 x 13 pan, spread out one tube of crescent rolls.
• Spread on meat/salsa mix.
• Evenly add cheese.
• Cover cheese with last tube of crescent rolls.
• Bake at 350 for 30 minutes.

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.