Perfect for watching your favorite team play or for Friday night dinner, these Baked Mexican Eggrolls are a fun way to serve up your favorite Mexican flavors.
This post has been sponsored by Old El Paso.
Since it’s still March Madness time, I thought I’d bring you one more recipe that would be perfect for game day. I love chips and dips and finger foods, but sometimes I want to serve something a little more substantial, too.
These eggrolls are perfect, because they are a little more than finger foods, but they are still portable and perfect for eating in front of the tv.
And let’s not forget the guacamole!! I actually had the idea for the Enchilada Guacamole first, and the idea for the eggrolls came second. But – I often think the dipper is more important, and this one doesn’t disappoint! It’s super easy but it’s packed with flavor.
The great thing about this recipe, though, is that it is not just for game day. These would be perfect for a weeknight dinner as well. They are almost like a mash up of tacos and enchiladas, but easy to hold. It’s a bonus that my kids love them because they get to dip them into something!
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- 1 lb ground beef
- 1 package (1 oz) Old El Paso taco seasoning
- ⅔ cup water
- 1 can (16 oz) Old El Paso traditional refried beans
- 1 cup shredded Monterey Jack cheese
- 8 8-inch flour tortillas
- Coarse salt
- 2 avocados
- ¼ cup Old El Paso enchilada sauce
- 2 tablespoons finely diced red onion
- ¼ cup chopped cilantro
- 1 clove garlic, finely minced
- Juice from one lime
- Salt and pepper
- Heat oven to 350°F.
- In a large skillet, cook the ground beef over medium-high heat, breaking up with a spoon as it cooks. When browned and cooked through, add in the taco seasoning and ⅔ cup water. Cook until combined.
- Meanwhile, heat the beans in a pot until warmed through.
- Wrap the tortillas in a kitchen towel and microwave for 30 seconds to 1 minute, until they become pliable. Assemble the eggrolls by placing some of the beans down the middle of the tortilla, followed by the meat mixture. Top with cheese. Roll up the eggrolls by first folding in the sides, then rolling tightly.
- Place the eggrolls on a cooling rack on top of a baking sheet. Spray lightly with cooking spray and then sprinkle with coarse salt. Bake until golden brown, about 20 minutes.
- While the eggrolls are baking, make the guacamole: Cut the avocados in half, remove the pit and scoop out the flesh into a bowl. Use a fork to roughly mash. Add in the enchilada sauce, onion, cilantro, garlic and lime juice and mix together. Add salt and pepper to taste.
- Serve the eggrolls with the guacamole.
Along with the guacamole, serve with sour cream and salsa for an array of dippers.
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I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.