Taco Pinwheels Food

MEXICAN TACO PINWHEELS

Steps:

• Mix all ingredients except tortillas.
• Divide mixture evenly among tortillas, spread slightly and roll up.
• Refrigerate 1-2 hours and cut into 1-inch slices.
• Can be served with sour cream if desired.

CREAMY TACO ROLL-UPS

Steps:

• Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
• Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

PARTY PINWHEELS

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

TACO PINWHEELS

Steps:

• In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour., Unwrap and cut into 1-in. pieces. Serve with additional salsa.

TACO PINWHEELS

Steps:

• In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
• Add the chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
• Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
• Roll up tightly.
• Repeat the process with the remaining tortillas.
• Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
• Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.

TACO PINWHEEL RECIPE

Steps:

• In a medium bowl, with a hand held mixer, beat the cream cheese, shredded cheese, sour cream, and taco seasoning until well combined and smooth.
• Stir in the green onions, black olives, and jalapeños.
• Spread the mixture evenly over 5 flour tortillas. Roll up the tortillas tightly and wrap tightly in plastic wrap. Place in the refrigerator for at least four hours or up to 24 hours.
• Before serving, take off the plastic wrap. Slice each roll up in half, and then cut three one inch pinwheels, working from the cut end out. Discard the roll that is made out of the end of the tortilla. You should have 6 one inch thick pinwheels from each tortilla roll up.

TACO PINWHEELS (NO BLACK OLIVES)

Steps:

• In a small mixing bowl, beat the cream cheese.
• Stir in the taco meat, cheese, 1/4 cup salsa, mayonnaise and chopped onion. Thinly spread over tortillas.
• Sprinkle with lettuce.
• Roll up tightly.
• Wrap in plastic wrap and refrigerate for at least 1 hour.
• Unwrap and cut into 1 inch pieces.
• Can be served with additional salsa.
• Makes about 3 dozen appetizers.

TACO PINWHEELS

Steps:

• Brown beef with onions and tomatoes in large skillet over medium heat; drain. Return meat mixture to skillet; stir in dressing and seasoning mix. Cool completely.
• Unroll crescent dough onto lightly floured surface; press into 12x10-inch rectangle. Sprinkle with cheese to within 1 inch of all sides; cover with beef mixture.
• Roll up dough, starting at one long side; press seams together to seal. Wrap tightly with plastic wrap. Refrigerate 15 min.
• Heat oven to 375ºF. Transfer roll-up to cutting board; cut into 12 slices. Place, cut sides up, on parchment-covered baking sheet. Press tops of pinwheels to flatten slightly.
• Bake 18 to 20 min. or until golden brown. Let stand 1 min. before removing pinwheels from baking sheet to serve.

17 BEST PINWHEEL RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fun and unique lunch in 30 minutes or less!