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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:14 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 14 servings


  • 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


  1. 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.
  2. 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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Oct. 30, 2009

"Quick, easy, and always go fast!"

Reviewed Aug. 8, 2008

"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 Feb. 1, 2008

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

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