Beefy Sour Cream & Salsa Tex-Mex Roll-Ups - Kraft Recipes Top
Comida Kraft
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Beefy Sour Cream & Salsa Tex-Mex Roll-Ups

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Total Time

8 servings

Ground beef seasoned with peppers and chili powder is stuffed into flour tortillas with sour cream and topped with salsa in these easy Tex-Mex roll-ups.

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What You Need

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Make It

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  • Brown meat in large nonstick skillet on medium-high heat; drain. Stir in peppers and chili powder; cook 5 min. or until peppers are crisp-tender, stirring occasionally. Remove from heat.
  • Stir in sour cream and 1/4 cup cheese; spoon down centers of tortillas. Roll up; place, seam-sides down, in 13x9-inch pan. Drizzle with dressing; top with salsa and remaining cheese.
  • Broil, 6 inches from heat, 3 to 5 min. or until cheese is melted.

Special Equipment Needed

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Small Changes Add Up

Small ingredient substitutions, such as extra-lean ground beef, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT 2% Milk Shredded Cheddar Cheese, and KRAFT Light Zesty Italian Dressing, result in a savings of 50 calories and 5g of fat per serving when compared to a traditional recipe.

Keeping it Safe

Always purchase meat towards the end of a shopping trip so that it is out of refrigeration for the shortest time possible. Take home and refrigerate promptly. It is a good idea to put packages of raw meat in plastic bags to avoid any leakage onto other foods, especially produce.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 230
Total fat 9g
Saturated fat 4g
Cholesterol 45mg
Sodium 520mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 3g
Protein 17g
% Daily Value
Vitamin A 30 %DV
Vitamin C 35 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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