Mexican 7 Layer Tortilla Rolls Food

MEXICAN 7-LAYER TORTILLA ROLLS

Steps:

• In medium bowl, mix beans and taco seasoning mix. Divide cream cheese spread among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide bean mixture among tortillas, and spread evenly over cream cheese. Top half of each tortilla with Cheddar cheese, tomatoes, guacamole and olives. Place lettuce evenly over other toppings.
• Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 3 hours.
• To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.

MEXICAN TORTILLA WRAP ROLL-UPS RECIPE

Steps:

• In a mixer, blend cream cheese and sour cream until smooth. Mix in taco seasoning.
• In the center of each tortilla, put a small stripe of refried beans. On the rest of the tortilla spread the sauce making sure to get the edges. You want a decent amount to make sure all your toppings will stick.
• Sprinkle with toppings and roll up as tight as you can.
• Tuck in the ends and wrap in Saran wrap.
• *Be sure not to over-stuff or they won't roll up.
• Refrigerate overnight or for about 6 hours
• Slice before serving and serve with your favorite salsa (we love Chili's salsa)!

MEXICAN 7 LAYER SALAD

Steps:

• Layer lettuce, tomato, onions, olives, beans, cheese, and dressing in a 3-quart bowl.
• Refrigerate.
• Top with crushed tortilla chips and toss lightly just before serving.

MEXI-ROLLUPS

Steps:

• Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
• Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

SEVEN LAYER TORTILLA PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
• In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
• Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
• Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

THE BEST MEXICAN TORTILLA ROLL UPS

Steps:

• In a large bowl with an electric mixer cream the cream cheese until smooth.
• Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
• Mix well with a spoon.
• Spread the mixture on the flour tortillas.
• I use about 1/4 to 1/3 cup for each tortilla.
• Cut in 1 inch slices and serve with additional salsa to dip into.

MEXICAN ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.