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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 14 |
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I needed an appetizer for a party this weekend so I looked through the fridge and found these leftovers. Mixed them all up and Fajita Rolls were born. ChefMeows Sauted Caraway Bell Pepper recipe is very spicy as is the taco beef so these have a real kick. Read more . Special thanks to Laurieq for the inspiration from her Low Fat Tex Mex Eggrolls Recipe. Ingredients:
1lb lean ground beef |
1/4c minced onion |
1 minced fresh jalapeno pepper |
1 cup sauteed caraway bell peppers, minced |
--- or -- 1/2cup tiny diced fresh bell peppers |
2 tbsp taco potion 19 alton brown |
1/2 cup hot water |
1/2 cup uncle ben's ready rice pilaf, cooked |
14 egg roll wrappers |
1 tbsp cooking oil |
Directions:
1. In a large skillet heated to medium high, crumble the ground beef and brown it. Add the minced onion and peppers. The use of Sauteed Caraway Bell peppers is optional but I had left overs from a prior meal that week and found the caraway flavor really came through and made the Fiesta Rolls rural Mexico, rather than fancy city dudes.
2. Mix the Taco Potion 19 Alton Brown in the hot water then pour over the beef mixture. reduce heat to about 3 and simmer uncovered until the liquid is mostly gone. About 15 minutes. Remove from heat and let cool.
3. Lay out the eggroll wrappers so you can go into assembly line mode when you are rolling them up. The eggroll wrapper people usually include a simple diagram to instruct on best method for rolling the eggrolls.
4. Combine the cooled beef mixture and rice in a large bowl. Place 2 tablespoons of mixture onto eggroll and wrap them up. Use a little water or eggwhite wash to seal the end. Place rolls, seam side down, on an ungreased cookie sheet. Brush each roll with a bit of oil. I recommend baking parchment if you have it.
5. Bake on 400 for 20-25 minutes
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