Taco Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 8 oz cream cheese softened
- 1 cup cooked ground beef or turkey taco-seasoned and cooled
- 2 tablespoons taco seasoning
- 1/3 cup thin mild salsa well drained
- 3/4 cup shredded Mexican-blend cheese
- 1/4 cup sliced black olives patted dry
- 2 tablespoons chopped fresh cilantro
Instructions
- Beat the cream cheese with the taco seasoning until smooth and uniformly orange-red.
- Stir in the drained salsa a tablespoon at a time, stopping once the mixture is spreadable but not runny.
- Fold in the cooled taco meat, shredded cheese, olives, and cilantro.
- Spread half the mixture over one tortilla, leaving a 1/2 inch bare border all around.
- Roll the tortilla into a tight cylinder, starting from the edge nearest you.
- Wrap tightly in plastic wrap and repeat with the second tortilla and remaining filling.
- Chill the wrapped logs for at least 1 hour, until firm to the touch.
- Slice off the uneven ends, then cut each log into 8 rounds with a serrated knife.
- Lay flat on a platter, spiral side up, and serve with extra salsa on the side.
Good to Know
Skip the meat entirely and double the beans if the table has a vegetarian in it; the ratios of cheese and salsa stay the same.