Monday, April 16, 2012

Mexican Stuffed Rolls

One night my daughter-in-law Amanda had me and Andy over for dinner and she fixed these wonderful Mexican stuffed rolls. Her friend Selena taught her how to prepare them. They're simple to fix and disappear quickly. The meat is seasoned with El Pato tomato sauce which has a nice little kick and gives it a wonderful flavor. A little melted cheese adds a nice texture. I prepared a Vidalia onion casserole as a side dish and it was a great combination.

  • 1 lb. hamburger meat
  • 1 Vidalia onion, chopped
  • 1, 7-3/4 oz. can El Pato tomato sauce.
  • 4 oz. Velveeta cheese, cubed
  • 1 pack of rolls (the fluffier, the better)

Saute' hamburger meat and onion in a large skillet until meat is browned. Drain fat.

Stir in half the can of the tomato sauce (more if you like it spicier). Blend well.
Adjust the temperature to medium low. Drop in cubes of cheese and stir until melted.
Let it simmer and cook down a little.

Cut with a knife or poke a hole in the middle of the roll. With your finger, mash in the insides of the roll a little to form a pocket. Stuff with meat mixture.

There would have been 12 or more rolls...but my husband kept dipping the meat out with tortilla chips!

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