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Taco rolls

Ingredients 

    • 8 ounces cream cheese softened
    • 8 ounces sour cream
    • 2 tablespoons homemade taco seasoning or 1 packet store-bought (see note 1)
    • 1 (10 ounce) can diced tomatoes with green chilis drained
    • 1 cup shredded cheddar cheese (4 ounces, see note 2)
    • 1/2 cup scallions sliced
    • 1/2 cup pitted black olives chopped
  • 8 (8-inch) flour tortillas (see note 3)

Instructions

  • In a medium bowl, add cream cheese, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives.
  • Working with one tortilla at a time, spread about ½ cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.
  • Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.