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My family loves Mexican food and when I make tacos, I always use the
left over meat and other ingredients as the base for the following
casserole.
Mom's Mexi Rollups
2 cups of seasoned taco meat (I use the Schilling mix)
2 cups of shredded cheese (I usually use cheddar or cheddar/jack)
Reserve one cup for the top of the casserole.
2 cups of Spanish rice (1 packaged box - Riceroni or similar)
2 medium sized diced tomatoes
1 4 oz can or 1/2 can regular sliced black olives
1/4 cup finely chopped onion
1 can refried beans
1 or 2 cans of Mexican cooking or enchilada sauce
Directions: In a large saucepan, heat the taco meat. Add the refried
beans and the cooked Spanish rice and mix well. Remove from heat and stir in
the tomatoes, onions, olives and 1 cup of cheese. Spoon the combined
ingredients onto a medium sized flour tortilla and roll up or fashion into a
burrito. Placed rolled/folded tortillas in a baking dish or pan and pour
enchilada or Mexican cooking sauce over the top. Sprinkle the remaining cheddar
cheese over the top and heat in a 350 degree oven for 10-15 minutes until
heated through and the cheese is melted. Serve garnished with sour cream and
salsa if desired. You can prepare these to the cooking stage and freeze them for later
use, adding the cheese when you put the thawed rolls in the oven.
Serves 4-6 depending on the size of the tortillas you roll. I usually
end up with about 8-10 rolls using this amount of filling.
 
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