August 2002 - RECIPE OF THE MONTH

Entrees - Beef

Taco Roll-ups

from Jill of Phoenix, AZ

 

Meals:	1	2	3	4	5	6
Makes:	20	40	60	80	100	120
Ingredients:
Ground beef	1 lb.	2 lb.	3 lb.	4 lb.	5 lb.	6 lb.
Taco seasoning envelope	1	2	3	4	5	6
Water	2/3 C.	1 1/3 C.	2 C.	2 2/3 C.	3 1/3 C.	4 C.
Frozen bread dough, thawed	1 lb.	2 lb.	3 lb.	4 lb.	5 lb.	6 lb.
Cheddar cheese, grated	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.

Assembly Directions:
Brown ground beef. For best results, finely chop the ground beef as it cooks. Drain any grease off. Add taco seasoning and water. Cook for 5-10 minutes; set aside. Press or roll dough out into a rectangle, about 20” long, 8” wide, and 1/2” thick. Spread grated cheese on the dough… to the edges of the short sides, and to the edge of the long side closest to you. On the other long edge, leave about an inch without any cheese on it. Cover grated cheese with cooked ground beef. Starting with the long side closest to you, with the cheese/meat to the edge, roll the dough up as if for cinnamon rolls. Pinch the seam to seal the long edge. Spray a cookie sheet with cooking spray. Slice the roll into 1” thick slices with a wide-blade knife, then tip the slice onto the blade of the knife to move it to the cookie sheet. (That way the filling won’t fall out.) Place about 2” apart on the cookie sheet. Bake at 350 degrees for 25 minutes or until golden-brown.

Freezing and Cooking Directions:
To Freeze: Place completely cooled rolls into a freezer bag or plastic container. Label, seal and freeze.
To Serve: Thaw in the fridge overnight, or thaw/heat in the microwave for an instant meal or snack.

Comments:
My kids love these! I serve them with sour cream or salsa to dip in. They eat them for dinner, or even warm them up for snacks. I got the idea from a similar recipe using Italian ingredients.
 

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