A delicious way to please a crowd, your favourite taco fixings stuffed into a giant taco roll made with out Sonora Tortillas.
Preheat oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment paper.
Spread 1 1/2 cups of cheese evenly over parchment. Spread tortillas to fill the pan in rows of 4-5 ensuring that they are overlapping. Add another 1 1/2 cups of cheese evenly over top. Bake until cheese is bubbling and drying, not greasy, roughly 20 mins.
Meanwhile, heat oil in a large skillet over medium-high heat. Cook ground beef with taco seasoning, stirring often until browned and cooked through. Add tomato paste, 1/4 cup of water and simmer, stirring often, until liquid has evaporated.
Add refried beans on top of tortillas, spreading evenly and leaving roughly 1-inch border on the 2 short ends. Layer beef evenly over beans, then pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese over top.
Starting at a short end, tightly roll up the taco. Return taco to the oven and bake until golden brown, roughly 15 to 20 minutes.
Transfer the roll to a cutting board and slice with a sharp knife. Serve with guacamole, sour cream, and more pico.
Ingredients
Directions
Preheat oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment paper.
Spread 1 1/2 cups of cheese evenly over parchment. Spread tortillas to fill the pan in rows of 4-5 ensuring that they are overlapping. Add another 1 1/2 cups of cheese evenly over top. Bake until cheese is bubbling and drying, not greasy, roughly 20 mins.
Meanwhile, heat oil in a large skillet over medium-high heat. Cook ground beef with taco seasoning, stirring often until browned and cooked through. Add tomato paste, 1/4 cup of water and simmer, stirring often, until liquid has evaporated.
Add refried beans on top of tortillas, spreading evenly and leaving roughly 1-inch border on the 2 short ends. Layer beef evenly over beans, then pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese over top.
Starting at a short end, tightly roll up the taco. Return taco to the oven and bake until golden brown, roughly 15 to 20 minutes.
Transfer the roll to a cutting board and slice with a sharp knife. Serve with guacamole, sour cream, and more pico.
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