Description
This Giant Rolled Taco is a delicious, crowd-pleasing dish featuring layers of tortillas, melted Mexican cheese blend, seasoned taco meat, refried beans, salsa, jalapeños, and olives, all baked together and rolled into a giant taco roll. Perfect for parties or family dinners, it’s served with guacamole, sour cream, and cherry tomatoes for added freshness and flavor.
Ingredients
Scale
Cheese
- 5 cups shredded Mexican cheese blend
Tortillas
- 20 mini street corn tortillas, about 4-inches each
Protein & Beans
- 1 pound taco meat, cooked
- 1 (15-ounce) can refried beans
Vegetables & Toppings
- 1 cup chunky salsa
- 1 jalapeño, sliced thinly
- 1/2 cup sliced black olives, drained
For Serving
- Guacamole
- Sour cream
- Cherry tomatoes, sliced
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare an 18-by-13-inch rimmed baking pan by lining it with parchment paper for easy removal later.
- Layer cheese and tortillas: Sprinkle one-third of the shredded cheese evenly over the parchment paper. Arrange the mini tortillas in rows of five, overlapping slightly to fill the pan completely. Then, sprinkle another third of the cheese on top. Bake in the oven until the cheese is slightly dry and not greasy but not browned, about 15 minutes.
- Add refried beans, taco meat, and salsa: Remove the pan from the oven and carefully spread the refried beans over the tortillas, leaving a 1-inch border on the two short ends. Evenly spoon the cooked taco meat over the beans, then dollop the chunky salsa on top.
- Top with jalapeño and olives: Scatter the thinly sliced jalapeño and drained black olives evenly over the layered ingredients.
- Add remaining cheese: Sprinkle the last third of the shredded cheese over the top to help bind the roll when baked again.
- Roll the taco: Starting at one short end, use the parchment paper to help roll the layered tortillas tightly into a large roll. Place the roll seam side down back into the baking pan.
- Bake the rolled taco: Return the pan to the oven and bake until the roll is heated through and the outside is golden brown, about 15 minutes more.
- Slice and serve: Using a large spatula, carefully transfer the taco roll to a cutting board. Slice it with a bread knife into portions and serve warm with guacamole, sour cream, and sliced cherry tomatoes on the side.
- Enjoy: Dig in and enjoy this delicious, cheesy, and flavorful giant rolled taco!
Notes
- Use fresh or homemade taco meat seasoned well for best flavor.
- You can substitute black olives with green olives or omit altogether if preferred.
- For extra heat, add more jalapeños or drizzle hot sauce before rolling.
- Make sure the cheese is just dry, not browned before adding beans and meat to prevent burning.
- Let the roll rest for a few minutes after baking before slicing to maintain shape.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: giant rolled taco, baked rolled taco, Mexican cheese taco roll, baked taco roll, party taco recipe
