Mexican Roll Wraps
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 680.38 g lean ground beef
- 2 garlic cloves, chopped
- 1 small onion, chopped
- 9.85 ml salt
- 7.39 ml oregano
- 7.39 ml crushed red pepper flakes
- 4.92-7.39 ml cilantro
- 354.88 ml water
- 10 egg roll wraps
directions
- Brown beef, no need to drain (use lean beef so it's not overly greasy).
- Heat up deep fryer to high.
- While beef is browning, chop onion and garlic.
- Once beef is done, add all ingredients except egg roll wraps, in same pan.
- Cook on medium heat. I chop up meat into tiny pieces while cooking. Stir often. Cook until dry as possible. Check every few minutes.
- Let cool.
- Spoon mixture into egg roll wraps - about a tablespoon or so of mixture into each wrap.
- Cook in deep fryer until slightly browned.
- Drain, cool and enjoy!
- ** I now use minced garlic from a jar--so easy!
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