January 30, 2019

Giant Taco Roll

5 c Shredded Mexican Cheese Blend
20 mini Tortillas
1 tbsp Vegetable Oil
12 oz Ground Beef Chuck
1 oz pkg Taco Seasoning
1/4 c Water
1 tbsp Tomato Paste
15 oz can Refried Beans
1 c Pico de Gallo, drained
3/4 c Sliced Pickled Jalapenos, drained
1 can Sliced Black Olives, optional
Guacamole and Sour Cream for serving
Preheat oven to 350 degrees. Line an 18x13 rimmed baking pan with parchment. Sprinkle 1-1/2 c cheese evenly over parchment. Arrange tortillas to fill the pan in rows of 4 so that they are overlapping. Sprinkle another 1-1/2 c cheese over top and bake until cheese is slightly dry but not greasy, maybe 10-20 min. Meanwhile, heat oil in a large skillet over medium-high heat. Add ground beef and taco seasoning. Cook, stirring and breaking up any clumps with a wood spoon, until brown, about 5 min. Add tomato paste and 1/4 c water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 min. Spread refried beans on top of tortillas, leaving a 1-inch border on the 2 short ends. Spoon the beef over tortillas, followed by Pico, jalapenos, and olives. Sprinkle the remaining 2 c cheese on top. Starting at a short end, use parchment to help you tightly roll up the taco. Return to oven and bake until hot through and golden brown, 15-20 min.