Taco Pinwheels No Black Olives Recipes

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.

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.

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.

MEXICAN TACO PINWHEELS

Steps:

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

YET ANOTHER MEXICAN PINWHEEL RECIPE!

Steps:

• Mix the cream cheese and taco seasoning together. I don't use the entire can of Rotel tomatoes or Refried beans. About 4 tablespoons of each into the mixture. But you can adjust to your taste.
• Evenly divide the mixture between the tortillas and then roll them up tightly. Cover with saran wrap and chill in the refrigerator for a couple of hours.
• Then cut them up into slices discarding (or eating!) the ends. Very easy but very good with a kick!
• The great thing is that you can mix in your own favorites into the recipe. Black olives, pimentos, etc.