8oz. Cream Cheese
1/4-1/3c “About” Summer Sausage, minced, to taste (Lil goes long way)
1/4+1/8c Mild Cheddar Cheese, minced up
2T Sour Cream with Chives
1/4tsp Onion Powder
Shake of Pepper
Shredd. Cheddar Cheese , minced up, to press onto outside.
OTHER, Sweeter Version:
8oz Cream Cheese
4T Jalapeno or Hot Pepper JELLY
Shake of Pepper
1/4-1/3c “About” Summer Sausage, minced (Lil goes a long say) or Bacon
(No Photo) – Kids Approved!
Cream Cheese Filling:
1/2 pkg. Cream Cheese
1tsp-1/2T Chives, minced
1tsp Rice Vinegar
Egg Roll Wraps, cut in half
Premix Cream Cheese Filling. Spread a thin line onto Egg Roll. Wet sides and roll and fold in ends, sealing them. Deep Fry.
(I tried Air Frying on Fry Button for about 5 minutes. Tip: Butter Spray all sides, or, brush with Sesame Oil. Poke holes in them. Mine leaked some cream cheese.)
2T Sweet Thai Chili Sauce (Or, Honey)
Few Drops of Lime Juice (I like Lemon if using Honey)
Optional: 1/8tsp Sesame Oil
2 lb. Ground Beef (Season w/: Garlic Pwdr., Onion Pwdr., Pepper, Paprika, Cayenne)
2 Taco Season Pkt. + HALF the Water they call for
2 cans Basil/Oregano/Garlic Tomatoes (Drain, RESERVE JUICE!)
1/3-1/2 can Small Black Olives, drained, chopped
1/2c Mild Salsa
16 oz. Cream Cheese
1/4c Sour Cream
Small handful Chives or Green Onions (I used Green Onions)
Shredd. Chedd. Cheese
First off, drain Tomatoes INTO a bowl (RESERVE DRAINED JUICE) and RESERVE 1/2tsp Taco Season Pkt.!!! Set both aside.
–MEAT MIXTURE: Brown Meat. I season as I cook with a good dash or two of: Garlic Powder, Onion Powder, Pepper, Paprika, and a dash of Cayenne Powder. Drain excess Grease. Then, add in: RESERVED TOMATO JUICE (NOT THE TOMATOES- Just drained juice), 1/2c Salsa, Taco Season Pkt. (MINUS the 1/2tsp), Half Water Taco Pkts call for. Simmer, til thick.
–CREAM CHEESE MIXTURE: In bowl, SLIGHTLY SOFTEN (Not melt) Cream Cheese. Add in Sour Cream and reserved 1/2tsp Taco Season, mix. Add in Green Onions and Olives, mix well.
–WRAPS: Spread a thin layer of Cream Cheese Mixture all over Soft Shell. Spoon on a line of Beef Mixture. Top the Beef with Tomatoes (I cut up small). Sprinkle a little Cheese down the line, then, a LITTLE more all around Shell. Roll snug. Wrap in Foil (I’ve used sandwich bags on each side in a pinch), give a slight squeeze.
Keep in fridge til serving time. I usually make them the night before events. Cream Cheese needs time to harden some in fridge. About a few hours, at least.
–For Serving: Cut to few inches. Then, SLIGHTLY microwave til slightly warmed. NOT TOO MUCH, tho! Or it’ll be a big mess. Tasty cold, too.
Easily make these HEALTHIER using Turkey/Chicken meat, light or fat free Sour Cream and Cream Cheese.