Go Back

Italian Taco Rolls

A quick week-night meal with a twist on the traditional taco.
Prep Time35 mins
Cook Time15 mins
Course: Appetizer, Main Dish
Cuisine: Italian, Mexican
Keyword: beef, cheese, egg roll, taco
Servings: 12


  • lb ground beef
  • 4 oz cream cheese
  • 8 oz mild cheddar cheese shredded
  • 1 medium tomato chopped, drained
  • 1 t salt
  • 1 t black pepper
  • 1 t onion powder
  • 1 t garlic powder
  • 1 t cumin
  • 1 t oregano flakes
  • 1 t thyme
  • 2 c canola oil approximate


  • Brown ground beef in large skillet over medium heat, adding salt, pepper, onion powder, garlic powder, cumin, oregano, and thyme.
  • Brown until no longer pink, and drain.
  • Adjust burner to medium low.
  • Return meat to skillet and add tomato, cream cheese, and cheddar cheese. Stir until cheese are melted.
  • Remove from heat.
  • While filling and rolling rolls, heat oil in a clean skillet or saucepan over medium-low heat.
  • Fill wrappers one at a time, scooping approximately 2 large tablespoons of meat mixture in the center.
  • Dampen edges of wrapper with fingertips dipped in water.
  • Bring one corner of wrapper to the middle, covering the meat mixture and gently tuck snugly around the filling.
  • Bring each side corner to the middle. Roll toward the remaining corner to seal completely.
  • Add rolls, two or three at a time, to hot oil, turning once. Remove from heat and place on a platter lined with parchment paper or a paper towel.
  • Serve with your favorite dipping sauce.