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.

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