Everyone has such hectic schedules these days we’re always looking for ways to save time, especially when preparing meals. One easy way to make meal time a littler easier is to prepare ground beef for various Mexican dishes ahead of time and freeze small packages of it to use when needed. Whether it’s to make chili, burritos or other family favorites, it’s so easy to pop a portion of the ready-made ground beef into the microwave and have it ready in seconds. Not only does it save time but also it saves the mess of frying up hamburger every time it’s needed for lunch or dinner.
That ready-made ground beef will come in handy if you want to make this recipe for Taco-Stuffed Cheese rolls. The rolls go great with chili or with vegetable beef or tomato soup, for lunch or for supper. To make the ground beef mixture ahead of time for this recipe, all you need are two pounds of ground beef and two packets of regular or cheesy taco seasoning mix. It will make enough for two batches of this recipe – one to use now and one to freeze for later. If you happen to make the “rolls,” and if you’re lucky enough to have any leftover, they’re great reheated the second day.
TACO-STUFFED CHEESE ROLLS
1 pound ground beef
1 package cheesy taco seasoning or regular taco seasoning
6 ounces cream cheese, softened
2-3 heaping tablespoons of your favorite salsa
1/4 cup shredded cheddar cheese
2 cans crescent rolls
Extra shredded cheddar cheese
Sour cream, optional
Preheat oven to 375 degrees. Brown ground beef and drain it. Return the beef to the skillet and add taco seasoning with a little water and cook until combined.
In a separate bowl, combine cream cheese, salsa and 1/4 cup cheddar cheese. Add ground beef mixture to the bowl.
Unroll crescent rolls and divide into single triangles. Stretch each piece of dough enough to hold about 2 tablespoons of the beef mixture. Wrap sides of dough over the beef filling and seal all openings. Place aluminum foil on a cookie sheet and coat lightly with cooking spray. Place rolls on cookie sheet.
Sprinkle a little cheese over the top of each roll and bake about 12 minutes or until golden brown.
Note: You may serve the rolls with a tablespoon of sour cream on top if each one.
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