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Taco Roll-Ups - OAMC

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“This is my own little creation. I had a recipe for Italian roll ups that I got from a once a month cookbook. I just changed it to taco style as my children love anything with a Mexican flavor. These freeze well. I use my own homemade whole wheat bread instead of the frozen bread dough.”
20 rolls

Ingredients Nutrition


  1. Brown ground beef and add taco seasoning and water.
  2. Cook for 5-10 minutes; set aside.
  3. Roll thawed dough into a rectangle - about 20 x 8-inches.
  4. Spread ground beef over dough - leaving about 1-inch of dough on one long edge free of filling.
  5. Top beef with grated cheese.
  6. Roll up as for cinnamon rolls starting with the long edge closest to you.
  7. Pinch seam to seal.
  8. Slice the roll into 1-inch thick slices with a serrated knife. Place rolls 2" apart onto a cookie sheet that has been sprayed with cooking spray.
  9. If any filling falls out just press it into the top of the rolls.
  10. Bake at 350° for 25 minutes or until golden brown.
  11. Serve with salsa, sour cream or guacamole for dipping.
  12. To freeze: Allow to cool completely. Flash freeze and then place in a ziploc bag when firm. Label, seal and freeze.
  13. To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.

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