Taco Pinwheels Recipe 385

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 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 1-2 hours and cut into 1-inch slices.
• Can be served with sour cream if desired.

TACO PINWHEELS APPETIZERS

Steps:

• In a small bowl, beat cream cheese and taco seasoning until blended. Stir in the refried beans. Spread 3-4 tablespoons over each tortilla. Layer lettuce, tomatoes, chilies and olives down the center of each tortilla; roll up tightly to 2-in. diameter. , Wrap in plastic and refrigerate for at least 1 hour. Cut into 1-in. slices. Serve with salsa.

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

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.

TACO PINWHEELS

Steps:

• In 8-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Cook uncovered over medium heat 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed. Set aside to cool.
• Heat oven to 375°F. Spray cookie sheets with cooking spray. In medium bowl, stir Bisquick mix and 1/2 cup of the taco sauce until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 13x10-inch rectangle. Spoon beef mixture over rectangle to within 1 inch of long sides. Starting with 13-inch side, roll up tightly; pinch edge to seal. Cut roll crosswise into 1/2-inch slices, using serrated knife. Place slices 1 inch apart on cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Serve warm with remaining 1 1/2 cups taco sauce.

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.