Monday, after I posted Slow Cooker Sesame Honey Chicken on my Insta, my friend Robilyn commented “I’ll be making this tomorrow! What else can I make this week?”Today, I dropped something off at her home, and guess what? There was a yummy smell coming from her kitchen.The power of Insta! She had the Honey Sesame Chicken in her Slow Cooker. Love it when that happens. Also my young friend Megan made the sesame chicken and posted a pic on Insta of her dinner last night. Meg’s the cutest newlywed and she’s learning to cook for her new little family (Meg +Tony). So sweet.In a world filled with fast food, and pre-made pre-packaged everything, it’s a rarity to see people (especially young peeps) cooking dinner. Here’s my 2 cents: It doesn’t need to be complicated. Or take a long time. If you haven’t cooked in a while (or ever), start small. Make a slow cooker meal. Or try this recipe. It’s kid and hubs friendly.
I believe this recipe was originally named “Baked Tacos” and made with hard shells. Grant is a hard shell hater(already told that story here), so I changed the recipe a bit. The filling takes just a few minutes to make and the rollup part takes another 5 minutes. Lay out a little taco bar with chopped lettuce, tomatoes, cheese, salsa, guac and chips. Let your fam pile the salad or condiments onto a plate. Serve the taco rollup on the side. It’s a fun change from an ordinary taco and if you have little ones, a taco rollup is much easier to grip. Promise they’ll love it.
Now you have two dinners in your repertoire!
Watch out Martha.
Baked Taco Rollups
- 2 lbs extra lean ground beef or ground turkey
- 1 medium onion diced
- 1 small can diced green chilies mild
- 1 (recipe for homemade taco seasoning below)
- 1 8 ounce can tomato sauce
- 1 16 ounce can refried beans (regular or fat free*)
- 2 cups shredded Colby-jack or cheddar cheese
- flour tortillas small to medium size
- lettuce chopped
- tomatoes chopped
- sour cream
- Sheri’s Salsa
- 1 tablespoon chili powder- (more or less as needed)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Preheat the oven to 400 degrees.
In a large skillet brown meat and onion over medium-high heat. Drain off any excess liquid. Add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes until bubbly. Add a little water or tomato juice if the mixture seems dry.
Spoon about 3 tablespoons of the taco meat mixture onto a tortilla. Sprinkle with about a tablespoon of cheese. Roll up as you would a taquito, not filling the tortilla too full, but rolling fairly tight, so the tortilla will not come undone easily. Place filled tortillas in a single layer onto a lightly greased baking sheet, seam side down. Bake at 400 degrees for about 12-15minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and serve with optional condiments.
Makes about 12-15 medium tacos.
-*I used about 3/4 of a 16 oz can of refried beans. We liked the filling with less bean and more meat.
Another option is to add a can of drained pinto beans and smash them with a potato masher into the meat after the meat is cooked. Add about 1 tablespoon of canola oil while mashing beans.
-If serving to young children (who may not eat a whole taco) or using as an appetizer, cut the tacos in half, preferably on a diagonal.
-Heat up leftovers wrapped in a paper towel for about 1 minute in microwave.