Giant Taco Roll

Stuffed to the gills with delicious taco meat and nacho toppings, this giant burrito is sure to satisfy those munchies and keep your friends satisfied not matter the occasion.
  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

5 cups shredded Mexican cheese blend

20 mini corn tortillas, also called "taqueria style" (about 4-inches round)

1 tablespoon vegetable oil

12 ounces ground beef chuck

One 1-ounce package taco seasoning

1 tablespoon tomato paste

One 15-ounce can refried beans

1 cup pico de gallo, drained, plus more for serving

3/4 cup sliced pickled jalapenos, drained 

One 2.25-ounce can sliced black olives, drained

Guacamole and sour cream, for serving

Directions

  1. Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment.
  2. Sprinkle 1 1/2 cups of the cheese evenly over the parchment. Arrange the tortillas to fill the pan in rows of 4 so that they are overlapping. Sprinkle another 1 1/2 cups of cheese on top and bake until the cheese is slightly dry and not greasy, but not yet brown, about 20 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and taco seasoning and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste and 1/4 cup water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 minutes.
  4. Spread the refried beans on top of tortillas, leaving a 1-inch border on the 2 short ends. Spoon the beef evenly over the beans, followed by pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese on top. 
  5. Starting at a short end, use the parchment to help you tightly roll up the taco. Return to the oven and bake until hot through and golden brown in parts, 15 to 20 minutes.
  6. Use a large spatula to transfer the roll to a cutting board. Slice with a bread knife and serve with guacamole, sour cream, and more pico.
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