Easy Taco Rolls

Method4 steps · about 35 min

1. 1

   Step 1: Preheat an oven to 450 degrees F (230 degrees C).

2. 2

   Step 2: Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef (1 ½ pounds). Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

   Microwave rice · 6 minUses ½ cup uncooked instant rice · ½ cup water · 1 ½ pounds ground beef

3. 3

   Step 3: Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.

   Uses Cooked instant rice · Browned drained beef · ¾ (1 ounce) packet taco seasoning mix · ½ (15.25 ounce) can whole kernel corn, drained · ½ (8.75 ounce) can no-salt-added whole-kernel corn, drained · ½ cup water · 1 ½ cups shredded Cheddar cheese · 8 (10 inch) flour tortillas

4. 4

   Step 4: Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.

   Bake taco rolls about 10 minutes · 10 minUses Filled and topped taco-roll casserole