Taco Rolls

Easy and delicious taco meat:

Extra Virgin Olive Oil

1 lb. very lean ground beef

1 small onion (chopped small)

2-3 cloves garlic (minced fine)

Beef or Vegetable broth 

Chili Powder

Kosher salt (just a pinch)

Fresh ground pepper

dried Basil

dreid Oregano

Turmeric

Cumin
Handful of fresh chopped cilantro (if desired)

1/2 to 1 tsp. FINELY minced Chipotle chilies in Adobo sauce (this is optional for smoky flavor and heat)

In a medium/large saucepan, heat 1 Tbsp. olive oil over med-high heat.  Add onions and garlic.  Saute quickly until slightly soft, add beef to pan, stirring to crumble. 

Sprinkle seasonings over beef/onion mixture:  pinch of kosher salt, a little ground pepper, 1 tsp basil, 1 tsp oregano, 1/2 to 1 tsp chili powder (depending on your heat tolerance), 1/2 tsp Cumin and just a dash of turmeric.  Stir to brown meat, add minced chipotle if desired and mix in well.

When meat is browned, pour in enough broth to cover meat only 3/4 of the way.  Simmer UNCOVERED for about 10-15 minutes, just to reduce the liquid almost all the way.  Turn off meat and stir in Cilantro.

To Make Taco Rolls, you will need:

Taco meat (of course!)

Egg Roll Wraps

A little water in a bowl

Shredded cheese

Extra Virgin Olive Oil

Preheat oven to 425.

Cut one corner off the wraps...

Plop about 2 heaping Tbps. meat and a little sprinkle of cheese in the center...(you can see I forgot to cut off the corner on this one!)

Fold up the bottom like this...

Fold in both sides, like an envelope...

Brush top corner with a little water (you can use your fingers too)...

Fold top down and press to seal...

Lay them on a baking sheet covered with parchment paper, and brush or rub with a little olive oil...

Bake at 425 for 18 minutes and Voila!

I serve these with a dollop of Sour Cream, a fresh spinach salad and some of Mammo's Authentic Mexican Indian Rice.   Enjoy!