Found on a blog I visit regularly, these taco roll ups are the latest and greatest hit at our house. As is often the case, I had made a double batch of this delicious taco meat and wanted to use it up. But as you well know, the same old thing week after week can get a little boring. These babies were just the ticket. I tweaked them to use up my leftover taco meat and save myself a little time. The reaction they got was shocking. Similar to a taquito, these taco roll ups were simple and downright tasty. We served ours with traditional taco fillings on the side: lettuce, tomatoes, salsa, guacamole, sour cream and gasp....ketchup. (I know it's gross, but my kids love ketchup with Mexican food.) I used medium sized tortillas and ended up with close to 18 roll ups, which I planned on freezing for another meal. By the next evening, there was only 1 left. I can't wait to try the original version (found here) next time.
Baked Taco Roll Ups
Adapted heavily from A Bountiful KitchenOne recipe ground beef taco meat (this is the ONLY recipe I use anymore)
2 cups shredded Colby-jack or cheddar cheese (or more to taste)
flour tortillas, small to medium size
Suggested Condiments- lettuce
Preheat the oven to 400 degrees.Prepare taco meat as directed. Spoon about 3 tablespoons of the taco meat mixture onto a tortilla. Sprinkle with about a tablespoon of cheese. Roll up as you would a taquito, not filling the tortilla too full, but rolling fairly tight, so the tortilla will not come undone easily. Place filled tortillas in a single layer onto a lightly greased baking sheet, seam side down. (I sprayed mine lightly with cooking spray to add some crunch and prevent over drying). Bake at 400 degrees for about 12-15 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and serve with optional condiments. Makes about 12-15 medium tacos.-Heat up leftovers wrapped in a paper towel for about 1 minute in microwave.