Baked Mexican Egg Rolls with Enchilada Guacamole
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.
Servings 4 servings, 2 eggrolls each
Calories
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 shredded Monterey Jack cheese
- 8 8- inch flour tortillas
- Coarse salt
- 2 avocados
- 1/4 cup Old El Paso enchilada sauce
- 2 tablespoons finely diced red onion
- 1/4 cup chopped cilantro
- 1 clove garlic finely minced
- Juice from one lime
- Salt and 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.