Okay, let’s be honest for a second. You need to bring a snack to a party and you have zero time and even less energy. We’ve all been there, staring into the fridge hoping for a miracle. This is that miracle. I’m going to show you how to make Taco Tortilla Roll Ups that disappear the second you put them down.
These things are ridiculously easy and people go absolutely crazy for them. You get all the good stuff from a taco, but in a perfect little bite you can grab while holding a drink. Trust me, this will become your go-to recipe for everything.
What You’ll Need
Getting your ingredients ready first makes everything go way smoother. You don’t want to be digging for the chili powder while your ground beef is getting cold. Here’s the list.
| Ingredient | Amount |
|---|---|
| Ground Beef | 1 pound |
| Taco Seasoning | 1 packet (or 2 tbsp) |
| Cream Cheese | 8 oz block |
| Sour Cream | ½ cup |
| Chunky Salsa | ½ cup |
| Shredded Cheddar Cheese | 2 cups |
| Green Onions | 4 stalks |
| Flour Tortillas | 8-10 (large size) |
A quick note on the cream cheese—let it sit out on the counter for about an hour before you start. Soft cream cheese is way easier to mix and you won’t get any weird lumps. Also, make sure your salsa is the thick and chunky kind, not the watery stuff.
The Tools for the Job
You don’t need anything fancy for this, which is part of why I love it. Just grab these basics from your kitchen.
| Tool | Purpose |
|---|---|
| Large Skillet | For browning the beef |
| Large Mixing Bowl | For the filling |
| Spatula | For mixing and spreading |
| Sharp Knife | For chopping and slicing |
| Cutting Board | You know what this is for |
| Plastic Wrap | For chilling the rolls |
Step-by-Step: Let’s Make Some Roll Ups
Alright, this is the easy part. Just follow along and you’ll be golden.
Step 1: Grab your skillet and put it over medium-high heat. Add the ground beef and cook it until it’s all browned, breaking it up with your spatula as you go. This should take about 5-7 minutes.
Step 2: Once the beef is cooked, you have to drain the grease. (Nobody wants greasy roll ups.) Just tilt the pan and spoon it out. Then, add your taco seasoning and about ¼ cup of water. Stir it all together and let it simmer for a couple of minutes until the liquid cooks off. Set it aside to cool down a bit.
Step 3: While the beef cools, put your softened cream cheese and sour cream in the large mixing bowl. Mix them together until they’re nice and smooth. This is your creamy base.
Step 4: Add the cooled taco meat, the shredded cheddar, the chunky salsa, and the sliced green onions to the cream cheese mixture. Stir everything together until it’s just combined. (Don’t go crazy overmixing it).
Step 5: Lay a tortilla flat on your cutting board. Spoon about a half-cup of the filling onto it and spread it evenly all the way to the edges. Getting it to the edge is important so your end pieces aren’t empty.
Step 6: Roll the tortilla up as tightly as you can without squishing the filling out. It should look like a little log. Repeat this with all your tortillas.
Step 7: Tightly wrap each individual tortilla log in plastic wrap. This is super important. Then, place them all in the fridge to chill for at least two hours. (Seriously, don’t skip this part.)
Step 8: After they’re nice and firm, take them out of the fridge and unwrap them. Use a sharp or serrated knife to slice them into 1-inch thick pinwheels. Arrange them on a platter and watch them vanish.
Pro Tips from My Kitchen
I’ve made these a hundred times, and I’ve learned a few things that make a big difference.
- Chilling is Not Optional. I mentioned it before, but it’s the most important step. Chilling makes the filling firm up, so when you slice the rolls, you get perfect, clean circles instead of a squished mess. Two hours is the minimum, but overnight is even better if you have the time.
- Use a Bread Knife. A serrated knife (like a bread knife) is the secret weapon for slicing. It cuts through the tortilla without pressing down and smooshing the filling. You get perfect little pinwheels every time.
- Don’t Use Hot Filling. Make sure your taco meat has cooled down before you mix it into the cream cheese. If it’s too hot, it will melt the cheese and make your filling runny and hard to work with. Let it sit for at least 10 minutes.
- Taste the Filling. Before you start rolling, give the filling a taste. Does it need a little more salt? A dash of hot sauce? Now is the time to fix it.
Substitutions and Fun Variations
This recipe is a great starting point, but you can totally make it your own.
- Change the Meat: Not a fan of beef? Use ground turkey or shredded chicken instead.
- Go Veggie: Skip the meat entirely and add a can of rinsed black beans and a cup of corn.
- Spice It Up: Use pepper jack cheese instead of cheddar, or add some finely diced jalapeños to the filling.
- Add More Veggies: Finely chopped bell peppers or black olives are great additions.
Make-Ahead and Storage Tips
This is the perfect make-ahead party food. You can make the filling up to two days in advance and keep it in an airtight container in the fridge.
You can also assemble the rolls, wrap them in plastic, and keep them in the fridge for up to 24 hours before you plan to slice and serve them. This saves so much time on the day of your event.
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. They might get a tiny bit soft, but they’ll still be delicious.
Frequently Asked Questions
Q1. Why did my roll ups fall apart when I sliced them?
Ans: You probably didn’t chill them long enough. The filling needs to be cold and firm to hold its shape when you slice it.
Q2. Can I use corn tortillas?
Ans: I wouldn’t recommend it. Corn tortillas tend to crack and break when you roll them, so stick with large, soft flour tortillas for this one.
Q3. Can I freeze these?
Ans: You can, but the texture of the cream cheese and sour cream can get a little weird after they thaw. If you must, freeze the rolls before slicing them and let them thaw in the fridge before you cut them.
Wrapping Up
See? That wasn’t so bad. You now have the power to make a snack that everyone loves, and you don’t even have to break a sweat. It’s simple, it’s delicious, and it’s pretty much foolproof.
Now it’s your turn. Give these Taco Tortilla Roll Ups a try for your next get-together, or just make them for yourself as a fun lunch. Let me know how they turn out in the comments below
