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Taco Roll-Ups

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

SERVINGS

 14

CATEGORY

 Appetizer

METHOD

 Chill

PREP

 15 min.

TOTAL

 15 min.

INGREDIENTS

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 2 cups (8 ounces each) 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 mixing 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.

Printed from tasteofhome.com Sep 8, 2008

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