Minutes Prep time: 25
Minutes Total time: 35
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies
1 pound lean ground beef (93% lean)
1 pouch Frontera® Ground Beef Taco Skillet Sauce
12 corn tortillas (6 inch)
2 cups shredded Monterey Jack cheese
1 tablespoon vegetable oil
1 can (16 oz each) Rosarita® Original Refried Beans
2 cups shredded lettuce
chopped onion, cilantro and avocado, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 344 mg | 34% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 65 mg | 22% |
| Total Fat | 21 g | 32% |
| Iron | 3 mg | 19% |
| Calories | 458 kcal | 23% |
| Sodium | 1211 mg | 50% |
| Protein | 28 g | 55% |
| Saturated Fat | 9 g | 47% |
| Sugars | 5 g | 0 |
| Vitamin C | 3 mg | 5% |
Preheat oven to 425°F. Spray large baking sheet with cooking spray. Drain tomatoes and reserve liquid; set aside.
Heat large nonstick skillet over medium-high heat. Cook beef until crumbled and brown. Stir in taco skillet sauce and 1/3 cup tomatoes; bring to a simmer.
Place 6 tortillas on a microwave safe plate. Cover with a damp paper towel and microwave 45 seconds, until hot and pliable. Working 1 at a time, sprinkle tortillas with about 1 tablespoon cheese and add about 1/3 cup beef. Roll tightly and place seem side down on baking sheet. Repeat with all remaining tortillas, meat mixture and additional cheese.
Brush tortillas with oil. Bake 14 to 16 minutes, until crispy. Meanwhile, place beans and tomato liquid in a microwave safe bowl; cover. Microwave on HIGH 2 minutes, stirring halfway through. Serve tacos with remaining cheese, tomatoes, and lettuce with beans on the side. Top with onions, cilantro and avocado, if desired.
As tortillas cool they will become more difficult to work with so it’s important that they stay hot while you are rolling the tacos.
Crispy Rolled Beef Tacos
