Taco Cheese Pinwheels (Printer-Friendly Layout)
Fluffy crescent swirls packed with creamy cheese, bold beef, and loads of taco taste—everyone loves a bite of these at any gathering.
# Ingredients You'll Need:
→ Filling
01 -
2 tablespoons taco seasoning
02 -
225 g cream cheese, let it soften first
03 -
60 g sliced black olives, only if you want
04 -
120 ml sour cream
05 -
60 ml water
06 -
2 green onions, chopped
07 -
2 tablespoons diced pickled jalapeños, optional
08 -
100 g cheddar, shredded
09 -
450 g lean ground beef
→ Assembly
10 -
5 big flour tortillas (about 25 cm across)
# Step-by-Step Instructions:
01 -
Take your wraps out of the fridge and unwrap them. Slice each into pinwheels about 2.5 cm thick with a sharp knife, set them out on a plate, and serve either cold or at room temp.
02 -
Roll up each tortilla with the filling snug, wrap the rolls with plastic, and toss them in the fridge for at least 4 hours (or let them sit overnight) so they get firm.
03 -
On your counter, spread some cheese mix on a tortilla, stopping short of the edges. Scatter some of the beef mixture on top of the cheese layer.
04 -
In a bowl, mash together cream cheese, sour cream, cheddar, green onions, black olives, and jalapeños if you want some heat. Stir everything so it's nice and creamy.
05 -
Get rid of any fat left in the pan. Mix in the taco seasoning and water. Let it cook down for two or three minutes until it's thick and the beef is coated. Take the pan off the heat and give it a minute to cool.
06 -
Heat up a skillet on medium. Toss in the ground beef and cook till it's brown all over and not pink, breaking it up as it cooks.
# Extra Tips and Tricks:
01 -
Crank up the heat with extra jalapeños or spicy taco mix.
02 -
Swap in smashed black beans with roasted veggies for a veggie swap.
03 -
Chill the wrapped rolls in the fridge for up to a day before you slice them.
04 -
Keep leftover pinwheels in a sealed container in the fridge and snack on them for up to four days.