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Taco Roll-Ups Recipe

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Our friend made these roll-ups for a Mexican-themed garden party. A sprinkling of onion soup mix makes them a little different. —Denice Louk, Garnett, Kansas

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Taco Roll-Ups Recipe

Prep/Total Time: 15 min.

Yield: 14 Servings

15 15

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1/2 cup picante sauce
1 can (4-1/2 ounces) chopped ripe olives, drained
2 tablespoons taco seasoning
1 tablespoon onion soup mix
8 flour tortillas (10 inches), room temperature

Directions

In a small bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, olives, taco seasoning and soup mix.
Spread over tortillas; roll up jelly-roll style. Wrap in plastic wrap; refrigerate for at least 1 hour. Just before serving, cut into 1-in. pieces. Yield: about 3-1/2 dozen.

Originally published as Taco Roll-Ups in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p28

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Taco Roll-Ups (3)

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Reviewed on Oct. 30, 2009 by hollierk

Quick, easy, and always go fast!

Reviewed on Aug. 08, 2008 by bubbles71

I used ligth cream cheese and sprinkled corn on cream cheese mixture before rolling to add a little bit of texture and slight sweetness. When serving i place a half of a cherry tomato on top.

Reviewed on Feb. 01, 2008 by fatjaw

Looks delicious! I must try it. I love taco stuff!