Description
Delicious Taco Pinwheels filled with creamy cheese, seasoned ground beef, and fresh vegetables, perfect for any gathering.
Ingredients
Scale
- 5 large wheat tortillas (25–30 cm diameter)
- 8 oz full-fat cream cheese
- ½ cup sour cream or Greek yogurt
- 1 packet taco seasoning mix
- 1 lb ground beef
- 1 cup shredded cheese (Cheddar and Monterey Jack or Mexican cheese mix)
- ½ cup salsa (mild or medium, well-drained)
- 2 green onions or chives (finely chopped, optional)
- ¼ cup fresh cilantro (chopped, optional)
- 1–2 jalapeños or green peppers (finely diced, optional)
Instructions
- Heat a large skillet over medium-high heat and brown the ground beef until fully cooked. Drain excess fat and let it cool.
- Remove the cream cheese and sour cream from the refrigerator at least 30 minutes before using, allowing them to soften.
- Combine softened cream cheese and sour cream in a large mixing bowl, mixing until smooth. Add taco seasoning, cooled ground beef, shredded cheese, and drained salsa. Stir until well blended.
- Lay one tortilla flat on a clean surface. Spread ¼ to ½ cup of the filling evenly, avoiding the edges for easy rolling.
- Starting from the edge without filling, tightly roll the tortilla into a log shape. Repeat for the remaining tortillas.
- Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 2-4 hours, or ideally overnight to let flavors meld.
- Once chilled, unwrap and slice each roll into 1 to 1.5 cm thick pieces, revealing the colorful filling.
- Serve your Taco Pinwheels on a fun platter, garnished with fresh cilantro, if desired.
Notes
These pinwheels can be made a day ahead for convenience. They can also be baked for a crispy finish.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg