Best Taco Pinwheels Recipes

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

EASY PARTY APPETIZER: TACO-PINWHEELS

Steps:

• Mix all ingredients except tortillas, in a bowl.
• Spread 1 cup of the mixture on to each tortilla.
• Starting at one end, roll up the tortillas
• Refrigerate for 30 minutes.
• Remove from refrigerator and slice in to circles.
• Garnish with remaining black beans, corn, and cilantro.

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.