Follow on Twitter

See on Pinterest

Follow Me on Pinterest
Instagram Follow on Instagram

Sunday, August 4, 2019

Taco Pinwheels

What started out as an appetizer idea quickly became a main meal. It's packed with delicious Tex-Mex flavors and sure to become a family favorite. Serve the pinwheels cold or at room temperature.  
Recipe makes 3 rolled logs. Each log is sliced into 6 pinwheels for a total of 18 pieces. Use a serrated knife for clean cuts. 
Taco Pinwheels
Recipe adapted from Taste of Home August September 2019
More tasty ways to use taco meat 
  • Mix into scrambled eggs and top with diced tomatoes, chopped onions and avocado
  • Stir it into mac and cheese with green chiles and diced tomatoes 
  • Spoon it over nachos along with cheddar cheese, shredded lettuce, sliced jalapenos  and sour cream 
  • Scoop it onto a baked potato with a dollop of salsa and chopped green onions 
Ingredients:
  • 1 lb. lean ground beef
  • 3/4 package of Beef Taco Skillet Sauce 
  • 1 cup diced, sweet onions 
  • 1 cup diced, mini sweet red peppers, diced 
  • 4 ounces cream cheese, softened
  • 1/4 cup salsa
  • 2 tablespoons mayonnaise
  • Optional 3 tablespoons chopped ripe olives
  • 1/3 -1/2 cup finely shredded cheddar cheese
  • 3 flour tortillas (8 inches), room temperature (I used a tomato herb one)
  • 1/2 cup shredded lettuce
  • Additional salsa
Directions: 
  • Brown ground beef with onions, red peppers. Drain grease and wipe pan clean. Add 3/4 of the skillet sauce to the meat mixture enough to moisten all of the ground beef. Crumble meat as it cooks using a pastry cutter.


  • Heat meat on low 6 -8 minutes. Transfer to a large dinner size plate to cool and set aside.   
  • In a small bowl, beat the cream cheese with salsa and mayonnaise until smooth. 
  • Pulse meat mixture a few times in Cuisinart.
  • On wax paper do one tortilla at time. Spread with cream cheese mixture to 1 inch of edges.

  • Sprinkle with cheese and cooled meat mixture.

  • Add shredded lettuce and roll tortilla tight. Wrap firmly with plastic wrap and refrigerate several hours.
  • Use a serrated knife to cut each roll into 6 slices (about 1-1/2-2 inches). 
  • Serve with salsa.
Foxie Roxie is back in action after a week's hiatus. She recently fell and cracked her leg. But after an extended rest she is feeling great and eagerly back to waving at passing cars. She has managed to keep cool during the summer heat being right across the street from the beach.  Her friends have requested if you snap a photo of Foxie Roxie be sure to put it on Facebook.

1 comment:

  1. Thanks for sharing at the What's for dinner party! Hope to see you again this Sunday! (And I love Foxie Roxie)

    ReplyDelete

EASTER TREATS

An Easter treat that's gluten-free, easy to prepare, and naturally sweetened. Almond Cake with Yogurt Topping and Fresh Berries Cook'...