Baked Mexican Egg Rolls with Enchilada Guacamole
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings, 2 eggrolls each
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Course
Main Course
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Cuisine
Mexican
Baked Mexican Egg Rolls with Enchilada Guacamole
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Perfect for watching your favorite team play or for Friday night dinner, these Baked Mexican Egg Rolls are a fun way to serve up your favorite Mexican flavors.
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Ingredients
- 1 lb ground beef
- 1 package 1 oz Old El Paso taco seasoning
- 2/3 cup water
- 1 can 16 oz Old El Paso traditional refried beans
- 1 cup Monterey jack cheese shredded
- 8 8- inch flour tortillas
- salt coarse
- 2 avocado
- 1/4 cup enchilada sauce Old El Paso brand
- 2 tablespoons red onion finely diced
- 1/4 cup cilantro chopped
- 1 clove garlic finely minced
- lime juice from one
- salt
- black pepper
Instructions
- 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 2/3 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.
Notes
- To make these even more decadent, fry them in shallow oil until golden brown.
- Along with the guacamole, serve with sour cream and salsa for an array of dippers.
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