Aunt Cookie’s Taco Sandwich Rolls

I love passing down family recipes to the younger members of the family.  Many of grandkids didn’t have the chance to know there grandparents or learn cooking from great grandparents. There is a great deal of history that could be lost; old recipes, stories, and cooking tips.  Not mention manners and how to sit a proper table.  Schools don’t teach home economics anymore, and parents are too busy to teach. So I have picked up the gold spatula to pass on to the next generation of family members.

This recipe was from my Aunt Cookie (Mom’s sister-in-law). We were visiting 
family in Taft, CA at the time. It surprised us when she pulled these yummy rolls from the freezer and popped them in the hot oven.  Aunt Cookie was always looking for quick and easy meals.  This one fills both requirements.

  • 1 lb burger  (I use ground bison for a leaner meat)
  • Small onion, finely chopped
  • 1 small can of slices black olives
  • 1 small can of chopped chilies
  • 1 tsp taco seasoning ( see Grandma’s taco seasoning below)
  • 8 small sub rolls
  • Taco flavored shredded cheese
  1. Cook burger and onion until soft.  Add cans of olives, chilies and seasoning.  Mix and simmer.  Pour off any grease.
  2. Cut rolls open and scoop out most of the inside bread leaving a space for meat filling.
  3. Fill rolls with meat mixture and top with cheese. Wrap rolls tightly in foil. 
  4. Heat rolls in a 325 degree oven for about an hour. 
  5. Theses rolls are ready to eat warm out of the oven. Once rolls are cooled they can to frozen to be warmed up for lunch or dinner.  Just add a salad and you have a ready made meal.


This recipe was given to grandma by her Mexican neighbor when she was living on Terrell Court in Bakersfield.  Grandma loved texmex foods, so when the neighbor made enchiladas or tamales, extra was made for passing over the fence.

  • 2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1/2  tsp paprika
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp black pepper
  1. Measure each spice into a small bowl and mix.  
  2. Store in a airtight container. 

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