These Cheesy Taco Rolls are seriously delicious! They are made with my all-time favorite rolls - Sister Schubert rolls. I split the rolls and stuffed them with cheesy, spicy taco meat. OMG! SO good!
These yummy Cheesy Taco Rolls can be made ahead of time and refrigerated or frozen for later. They are perfect for parties! We like to top the rolls with some sour cream, salsa, jalapeños and olives. Any of your favorite taco toppings will work great. You can also eat them plain straight out of the pan. Either way they are super delicious! These Cheesy Taco Rolls are a fun twist to taco night. They are definitely going on our College Football Championship Game watching menu!
Cheesy Taco Rolls
- 1 lb ground beef
- 1 (1-oz) package taco seasoning
- 1/3 cup water
- 1/3 cup salsa
- 5 slices cheddar cheese
- 1 package frozen Sister Schubert Parker House Rolls, thawed
Preheat oven to 350.
In a skillet over medium-high heat, cook ground beef until no longer pink. Drain fat. Stir in taco seasoning, water and salsa. Heat for 5-10 minutes, until most of the liquid is absorbed. Remove from heat.
Remove rolls from pan. Using a sharp serrated knife, slice rolls in half. **Tip - to easily reassemble the rolls, remove one of the outer rolls and set aside. This will help line up the top and bottoms easily.**
Place cheddar cheese slices on top of bottom half of the cut rolls. Top with taco meat.
Place the top half of the rolls on top of the taco meat, lining up the empty space. Replace the roll in the empty space.
Cover pan with foil. Bake for 15 minutes. Remove foil and bake an additional 8 minutes.
CONNECT WITH PLAIN CHICKEN