Taco roll


  1. 4 cups shredded mexican cheese
  2. 8 small flour or corn tortillas
  3. 1/2 lb ground beef
  4. 1 package taco seasoning
  5. 15 oz can refried beans
  6. Pico de gallo, drained, save some for topping
  7. Optional: pickled jalapenos, guacamole, lettuce, sour cream


  1. Preheat oven to 350°, line baking sheet with parchment paper. Sprinkle cheese evenly over parchment paper, leaving some space on all sides. Top with overlapping tortillas in 2 rows of 4. Sprinkle more cheese on top to cover tortillas. Bake 15 minutes, until cheese is not greasy.

  2. Cook ground beef, add taco seasoning.

  3. Spread refried beans on tortillas leaving a 1 inch border on both short ends. Top with ground beef, then pico de gallo, then top with remaining cheese.

  4. Starting at the short end, tightly roll up the taco roll. Bake 15 minutes. Transfer to cutting board. Cut with a bread knife. Use optional toppings and serve.

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