Description
Cheesy Taco Pinwheels are the perfect bite-sized snack for any occasion! Packed with seasoned taco meat, creamy cheese, and bold flavors, these pinwheels are wrapped in soft tortillas and sliced into fun, easy-to-eat spirals. They’re perfect for parties, game nights, lunchboxes, or just as a delicious snack. Make them ahead of time for a stress-free appetizer that will disappear fast!
Ingredients
- 1 pound ground beef, lean
- 2 tablespoons taco seasoning
- ¼ cup water
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 2 green onions, finely chopped
- ½ cup sliced black olives (optional)
- 2 tablespoons diced pickled jalapeños (optional)
- 5 large flour tortillas (10-inch)
Instructions
- Cook the Ground Beef – In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess fat. Add taco seasoning and water, stir well, and simmer for 2-3 minutes. Remove from heat and let cool slightly.
- Prepare the Cheese Mixture – In a medium bowl, mix cream cheese, sour cream, shredded cheddar, green onions, black olives, and jalapeños (if using). Stir until well combined.
- Assemble the Pinwheels – Lay a tortilla on a flat surface and spread a layer of the cheese mixture evenly, leaving a small border around the edges. Add a portion of the seasoned ground beef evenly over the cheese.
- Roll the Tortillas – Starting from one end, tightly roll the tortilla into a log. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Slice and Serve – Unwrap and use a sharp knife to cut the rolls into 1-inch pinwheels. Arrange on a platter and serve chilled or at room temperature.
Notes
- For a spicier version, use hot taco seasoning or add extra jalapeños.
- If you prefer a vegetarian option, substitute the beef with mashed black beans and roasted vegetables.
- To make these pinwheels ahead of time, store the wrapped rolls in the refrigerator for up to 24 hours before slicing.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: No Bake
- Cuisine: Mexican-Inspired