Taco Twirls Recipes

TACO PINWHEEL RECIPE

Steps:

• In a medium bowl, with a hand held mixer, beat the cream cheese, shredded cheese, sour cream, and taco seasoning until well combined and smooth.
• Stir in the green onions, black olives, and jalapeños.
• Spread the mixture evenly over 5 flour tortillas. Roll up the tortillas tightly and wrap tightly in plastic wrap. Place in the refrigerator for at least four hours or up to 24 hours.
• Before serving, take off the plastic wrap. Slice each roll up in half, and then cut three one inch pinwheels, working from the cut end out. Discard the roll that is made out of the end of the tortilla. You should have 6 one inch thick pinwheels from each tortilla roll up.

TACO PINWHEELS

Steps:

• In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour., Unwrap and cut into 1-in. pieces. Serve with additional salsa.

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.