This roll combines three types of Mexican snacks: burritos, tacos and nachos. Fried beef, fried bean, pickled peppers jalapenos, juicy salsa pico de gallo from onions and peppers, grated cheese – all together this is the perfect filling for a good-quality, Mexican style juicy roll. Wrap it in folded in rows and tied with molten cheese corn tortillas and bake so that in the oven all tastes make friends better. Chop and serve with guacamole and sour cream. One such roll can feed a whole company of 6 people. Share with friends: 
Time: 40 minutes Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 tbsp. grated cheese mixes
- 20 corn mini tortillas, (about 10 cm each. diameter)
- 1 tbsp. l vegetable oil
- 350 gr ground beef
- 30 gr seasoning for tacos
- 1 tbsp. l tomato paste
- 1 can 425 gr. canned fried beans
- 1 tbsp. pico de gallo + optional for serving
- 3/4 Art. chopped jalapeno peppers
- 1 can 60 gr. black olives chopped
- Guacamole and sour cream, served
Recipes with similar ingredients: cheese, tortilla, ground beef, seasoning for tacos, tomato paste, baked beans, sauce pico de gallo, jalapenos, olives, guacamole sauce, sour cream
Recipe preparation:
- Preheat the oven to 175 ° C. Cover the parchment form with baking size 32×45 cm.
- Pour 1.5 tbsp evenly. cheese on parchment shaped. Lay out the tortillas in overlapping rows of 4 pieces. Sprinkle another 1.5 tbsp. cheese and bake until the cheese becomes dry and non-greasy, but not yet toasted, about 20 minutes.
- Meanwhile, in a large frying pan over moderate heat heat the vegetable oil. Add ground beef and seasoning for fry the tacos, stirring and crushing the minced meat with a wooden spoon while it is does not darken, about 5 minutes. Add tomato paste and 1/4 tbsp. water and simmer, stirring occasionally until most of the liquid evaporate, about 3 minutes.
- Put fried beans on top of tortillas, stepping back from two 2 cm short sides. Spread the minced meat evenly on top and then pico de gallo, jalapenos and olives. Sprinkle with the remaining 2 tbsp. cheese.
- Starting at the short end with parchment, roll the tacos into tight roll. Return to the oven and bake until golden brown, and until the filling warms up, about 15-20 minutes.
- Using a large spatula, put the tacos on a cutting board. Cut with a knife for cutting bread and serve with guacamole, sour cream and pico de gallo.
