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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Moist and delicious with just the right mix of seasoning. My whole family loves these. Ingredients:
2 lbs ground beef |
1 (6 ounce) box cornbread stuffing mix |
1 (10 ounce) can beef broth |
2 eggs |
4 tablespoons taco seasoning |
1 medium onion, chopped |
2 garlic cloves, chopped |
1 large green pepper, chopped |
1 tablespoon salt |
1 teaspoon black pepper |
1 (6 ounce) can tomato paste |
olive oil |
14 sheets pasta egg roll wraps (1pkg) |
1 (24 ounce) jar pineapple-peach salsa |
4 ounces shredded cheddar cheese |
Directions:
1. Place beef, with stuffing, broth, eggs, taco seasoning, salt and pepper in large bowl and mix as you would for meatloaf.
2. Pour enough olive oil in frying pan to saute onions, garlic, and green pepper.
3. Add meat mixture to sauteed vegetables and brown until fully cooked.
4. Drain mixture and add tomato paste, mixing throughly.
5. Place spoonful of mixture on egg roll skin and roll as you would for egg rolls. Use all meat and skins placing each roll in 9 x13 baking pan.
6. Mix the jar of salsa with one cup water and pour over rolls.
7. Bake at 400 degrees for 20 to 25 minutes until bubbly add shredded cheddar on top and bake until melted.
8. Serve with sour cream. May also be made vegetarian by using refried beans instead of beef.
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