Crunchy on the outside, cheesy and savory inside — these taco rolls are perfect for dinner, game night, or party snacks. Makes about 10–12 rolls.
Ingredients
For the beef filling
- 500 g ground beef
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp taco seasoning
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- Salt and black pepper to taste
- ¼ cup tomato sauce or salsa
- ½ cup canned black beans (optional)
For assembling
- 10–12 flour tortillas or egg roll wrappers
- 2 cups shredded cheddar or Mexican-blend cheese
- ½ cup cream cheese, softened
- 2 tbsp melted butter or oil (for brushing)
Optional add-ins
- diced jalapeños
- corn kernels
- green onions
- chopped cilantro
Instructions
1. Cook the taco beef
- Heat olive oil in a skillet over medium heat.
- Cook onion for 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Add ground beef and cook until browned.
Drain excess grease if needed.
2. Season the filling
Stir in:
- taco seasoning
- paprika
- cumin
- chili powder
- salt
- pepper
- tomato sauce or salsa
Simmer 3–5 minutes until thickened.
Let the mixture cool slightly.
3. Add the cheese
Mix in:
- cream cheese
- half of the shredded cheese
The filling should become creamy and easy to roll.
4. Assemble the taco rolls
- Place tortillas or wrappers on a flat surface.
- Add 2–3 tablespoons filling near one edge.
- Sprinkle extra shredded cheese on top.
- Roll tightly like a burrito or taquito.
If using egg roll wrappers, seal edges with a little water.
5. Bake or air fry
Oven Method
- Preheat oven to 220°C (425°F).
- Place rolls seam-side down on a lined baking tray.
- Brush lightly with melted butter or oil.
- Bake 15–20 minutes until crispy and golden.
Air Fryer Method
- Air fry at 200°C (390°F) for 8–10 minutes.
- Flip halfway through cooking.
Serving Suggestions
Serve hot with:
- salsa
- guacamole
- sour cream
- queso dip
- spicy ranch
A side salad or Mexican rice pairs well too.
Variations
Spicy Version
Add:
- hot sauce
- jalapeños
- pepper jack cheese
Chicken Taco Rolls
Replace beef with shredded chicken.
Low-Carb Option
Use low-carb tortillas.
Extra Crunchy
Sprinkle the tops with crushed tortilla chips before baking.
Storage
- Refrigerate up to 4 days.
- Freeze before or after baking for up to 2 months.
- Reheat in oven or air fryer to keep crispy.
