Mini corn tortillas are layered to make a giant burrito that gets stuffed with delicious taco meat and nacho toppings! Bake until golden brown and enjoy with guacamole, sour cream and pico.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 5 cups shredded Mexican cheese blend
- 20 mini corn tortillas, also called “taqueria style” (about 4-inches round)
- 1 tablespoon vegetable oil
- 12 ounces ground beef chuck
- One 1-ounce package taco seasoning
- 1 tablespoon tomato paste
- One 15-ounce can refried beans
- 1 cup pico de gallo, drained, plus more for serving
- 3/4 cup sliced pickled jalapenos, drained
- One 2.25-ounce can sliced black olives, drained
- Guacamole and sour cream, for serving
Instructions
- Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment.
- Sprinkle 1 1/2 cups of the cheese evenly over the parchment. Arrange the tortillas to fill the pan in rows of 4 so that they are overlapping. Sprinkle another 1 1/2 cups of cheese on top and bake until the cheese is slightly dry and not greasy, but not yet brown, about 20 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and taco seasoning and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste and 1/4 cup water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 minutes.
- Spread the refried beans on top of tortillas, leaving a 1-inch border on the 2 short ends. Spoon the beef evenly over the beans, followed by pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese on top.
- Starting at a short end, use the parchment to help you tightly roll up the taco. Return to the oven and bake until hot through and golden brown in parts, 15 to 20 minutes.
- Use a large spatula to transfer the roll to a cutting board. Slice with a bread knife and serve with guacamole, sour cream, and more pico.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 825 |
| Total Fat | 47 g |
| Saturated Fat | 24 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 47 g |
| Cholesterol | 148 mg |
| Sodium | 1691 mg |
Reviews
Easy .I found not to leave the tortilla shells & cheese in oven as long .The end of baking time needs to be half the time.
No problem making it. I’d have to find a way to have the tortillas be softer to make it again. I didn’t even cook it for as long as it called for.
I added cream cheese to the center of the roll… did one ground beef roll and one shredded pork roll… my family LOVED them!!
Excellent! Easy to follow instructions, pretty simple prep, and tasted great! My cheese and the tortillas cooked perfectly on the parchment paper, as instructed. I did use a paper towel to remove some of the grease from the cheese before I started layering on the beef/beans, but it was minimal.
Pretty darn good.
I made it for me and my husband for the first time we both thought it was very good. It was enough for two meals,very good big sized helpings. Going to make it again for my daughter and her boyfriend. Very very good. My cheese didn’t stick to the parchment paper, maybe you left it in to long.
Family favorite! Works exactly as shown. If the cheese sticks, you are probably not using parchment paper, maybe you used waxed paper by accident. This is a keeper recipe!!!
im about to try it, but with flour tortillas… ill let you know the result. im thinking it would be sort of like a chimichanga roll
The recipe with easy to follow and came out great. I had no issues with rolling it. It makes a lot.
I did not experience having the cheese stick to the parchment paper. To me this is just a lot of extra time and effort than making tacos. I also did not like that it used a lot of cheese. I think making regular tacos with less cheese, lettuce and tomato would be healthier