Best Taco Twirls Recipes

TACO TWIRLS

Steps:

• In one bowl, mash Refried Beans, add up to 1/2 cup water if necessary to make spreadable. (Beans should be the consistancy of peanut butter.)
• In another bowl, mix Sour Cream, Taco Seasoning, and chopped green onion.
• Spread 1/8 of Refried Beans on each Tortilla, then spread 1/8 Sour Cream mixture on each, overlapping bean mixture. Roll up.
• Cover and refrigerate overnight, so flavors can blend. (Can be served immediately if you prefer.)
• Slice off unfilled ends, then slice remaining roll into 8 pieces.
• Garnish with Cilantro, if desired.

TACO TWISTS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin. , Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal. , Bake at 350° until golden brown, 25-30 minutes. Serve with toppings as desired. , Freeze option: Freeze baked, cooled taco twists for up to 3 months. Bake frozen twists on an ungreased baking sheet at 350° until heated through, 20-25 minutes.

TORTILLA PINWHEELS WITH CREAM CHEESE FILLING

Steps:

• Gather the ingredients.
• Place the sour cream and cream cheese in a bowl mix with an electric mixer on low until well blended. Add the green onions, chiles, and cheddar cheese. Beat just until blended. Taste and add salt and ground black pepper, as needed.
• Spread mixture thinly and evenly over tortillas to within about 1/4 inch of the edges.
• Roll each filled tortilla up jellyroll fashion, wrap each tortilla in plastic wrap, and refrigerate if you're making ahead.
• Serve with your favorite salsa or a few different dips. Ranch dressing, guacamole , and sour cream are all good choices. Slice, serve, and enjoy.