Spicy Taco Roll-ups
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6–8
- 1 pound ground beef
- 1 cup water
- Taco Seasoning Mix
- ¾ cup shredded Cheddar cheese
- 1 (16-ounce) can refried beans
- 1 (14.5-ounce) can diced tomatoes with green chilies, drained
- 3 packages refrigerator crescent rolls
In skillet over medium heat, brown ground beef. Add water and Taco Seasoning. Bring to a gentle boil, and cook additional 15 minutes.
Mix in the refried beans, cheddar cheese, and tomatoes with green chilies. Immediately remove from heat.
Open the crescent rolls, and divide package into 4 rectangles. Smooth together the perforation that runs diagonally across each of the rectangles. Roll or press out with your fingers each rectangle so it measures approximately 4″ × 4″. Cut in half and make two 2″ × 4″ rectangles.
In the center of each rectangle, spread 2 tablespoons of meat mixture. Roll the rectangle the long way (so it looks like a fat pencil) and flash freeze.
Defrost rolls in the refrigerator. Bake at 375°F for 11–13 minutes, or until golden brown. Bake frozen rolls at 375°F for 20–25 minutes, or until golden brown.
Calories: 380 | Fat: 17g | Protein: 26g | Sodium: 759mg | Carbohydrates: 30g | Fiber: 5g
Hold the Heat
It is easy to make these Spicy Taco Roll-ups without the hot spices. First, substitute plain diced tomatoes for the diced tomatoes with green chilies. Don't add cayenne pepper when you make the Taco Seasoning Mix. Also, instead of 1 tablespoon of chili powder, substitute 1½ teaspoons cumin (in addition to cumin already listed in recipe), and 1½ teaspoons oregano.