Take taco dip on the road with my easy Taco Tortilla Roll Ups recipe. This make-ahead appetizer idea will have everyone coming back for seconds (and thirds).
In a medium bowl, add cream cheese, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives.
Working with one tortilla at a time, spread about 1/2 cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.
Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
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Notes
Taco seasoning: One store-bought packet will do the trick. Or to make your own taco seasoning blend, in a small bowl, stir together 1/4 cup chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 2 teaspoons ground coriander, 1 teaspoon cayenne pepper, and 2 teaspoons salt.
Cheddar cheese: Or for something with a bit more south-of-the-border flair, look for a bag of shredded cheese at your supermarket labeled "Mexican blend" or "Mexican-style."
Flour tortillas: Right 8-inch tortillas will do the trick for one batch of Taco Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
Yield: Assuming you trim away ends and then cut each roll up into 8 pieces, you'll have 64 pieces. It's enough for 16 servings, 4 pieces each.
Storage: Store leftovers covered (or wrapped) tightly in the refrigerator for up to 4 days.
Make ahead: Taco Tortilla Roll Ups are best after being chilled for 2 hours or up to overnight. The flavor gets even better!
Freezer: These freeze well! Transfer unsliced, plastic-wrapped roll ups to a freezer-safe bag and freeze for up to 1 month. Thaw overnight at room temperature, slice, and serve.