Crunchy on the outside, cheesy and savory inside — these baked taco rolls are perfect for dinner, game day, or meal prep.
Servings
Makes 10–12 taco rolls
Ingredients
Filling
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
Seasonings
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne (optional)
Creamy Cheese Mix
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ⅓ cup salsa
- 2 tbsp sour cream
Rolls
- 10–12 small flour tortillas
- 2 tbsp melted butter or oil (for brushing)
Optional Add-Ins
- diced jalapeños
- black beans
- corn
- green onions
- chopped cilantro
Instructions
1. Cook the Beef
Heat olive oil in a skillet over medium heat.
Add onion and cook 3–4 minutes until soft.
Add garlic and cook 30 seconds.
Add ground beef and cook until browned. Drain excess grease.
Stir in:
- chili powder
- cumin
- paprika
- oregano
- salt
- pepper
- cayenne
Cook 2 more minutes.
Remove from heat.
2. Make the Cheesy Filling
In a bowl combine:
- cream cheese
- cheddar
- salsa
- sour cream
Mix until creamy.
Add cooked beef mixture and stir together.
3. Fill the Tortillas
Warm tortillas slightly so they don’t crack.
Add 2–3 tablespoons filling near one edge.
Roll tightly like taquitos.
Place seam-side down on a parchment-lined baking sheet.
4. Bake
Brush rolls lightly with melted butter or oil.
Bake at 425°F (220°C) for 15–20 minutes until:
- golden brown
- crispy
- cheese is melted
For extra crispiness, broil 1–2 minutes at the end.
Dipping Sauces
Serve with:
- salsa
- guacamole
- sour cream
- queso dip
- chipotle mayo
Optional Air Fryer Method
Air fry at 390°F (200°C) for 8–10 minutes, turning halfway.
