Cheesy Taco Roll
Mexican Rice and Tortilla Chips
Ingredients
- 12 soft-taco size flour tortillas
- 2 (8-oz) pkg shredded Mexican blend cheese, divided
- 1½ lb ground beef
- 1 (1-oz) envelope taco seasoning
- 1 (10-oz) can enchilada sauce
- 1 (15-oz) can refried beans
- 1 (16-oz) container fresh salsa
Instructions
- Preheat oven to 400°F. Arrange 6 tortillas, slightly overlapping, in a rectangle on a parchment-paper lined baking sheet. Sprinkle with 1 cup cheese. Top with remaining tortillas and sprinkle with 1 cup cheese. Bake 8 minutes .
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly. Add seasoning and enchilada sauce; cook until mixture is very thick.
- Dollop beans over cheesy tortillas and spread in an even layer, leaving a 1-inch border on all sides. Spread beef mixture over beans. Sprinkle with 1 cup cheese.
- Roll up tortillas jellyroll fashion, starting with 1 long side. Place seam side down on baking sheet, and sprinkle with 1 cup cheese.
- Bake 20 to 25 minutes or until browned and crisp. Let stand 10 minutes before slicing. Serve with salsa for dipping.
Side Dish Ingredients
- 2 (6.4-oz) pkg Mexican-style rice mix
- 1 (11-oz) bag tortilla chips
Side Dish Instructions
- Cook rice according to package directions.
- Serve chips on the side.
Kid-Friendly Meal Plan
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