Hey y’all! Looking for a delicious, crowd-pleasing snack that’s bursting with flavor and comes together in no time? These Taco Pinwheels are your new go-to appetizer—savory, cheesy, and packed with that classic taco taste everyone loves. Whether you’re hosting a party, prepping for game day, or just need a quick family snack, these bite-sized treats always disappear fast. Let’s get cooking!
Why You’ll Love This
- Super quick and easy to prepare—ready in under 30 minutes!
- Perfectly portable and mess-free for parties and potlucks.
- Customizable with your favorite taco fillings.
- Delightful crispy, golden edges and a creamy, cheesy center.
- Kid-friendly and guaranteed to please any crowd!
Ingredients
- 1 pound (450g) ground beef (or ground turkey)
- 1 packet (1 oz) taco seasoning
- 1/4 cup water
- 4 oz (115g) cream cheese, softened
- 1 cup (100g) shredded cheddar cheese
- 1/2 cup (65g) canned black beans, rinsed and drained
- 1/2 cup (65g) corn kernels (fresh, frozen, or canned & drained)
- 1/3 cup (45g) diced red bell pepper
- 2 tablespoons finely chopped green onions
- 4 large (10-inch) flour tortillas
- Nonstick cooking spray
Directions
Step 1: Make the Taco Filling
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large skillet over medium heat, cook the ground beef until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
- Stir in taco seasoning and 1/4 cup water. Simmer for 2-3 minutes, then remove from heat and let cool for 5 minutes.
Step 2: Build the Pinwheels
- In a medium bowl, combine softened cream cheese and shredded cheddar cheese. Mix until smooth.
- Add the taco meat, black beans, corn, red bell pepper, and green onions. Stir gently until evenly distributed.
Step 3: Fill, Roll, and Slice
- Lay a tortilla flat on your work surface. Spread about 1/4 of the taco mixture over the tortilla, leaving a 1/2-inch border around the edge.
- Tightly roll up the tortilla, starting from one end, to form a log. Place seam side down.
- Repeat with remaining tortillas and filling.
- Using a serrated knife, slice each roll into 1-inch pinwheels (about 8-10 per roll). Arrange pinwheels cut-side up on the prepared baking sheet.
Step 4: Bake
- Lightly spray the tops of the pinwheels with nonstick cooking spray for extra crispiness.
- Bake for 12-14 minutes, or until edges are golden and pinwheels are heated through. Serve warm!
Notes
- Let the taco mixture cool before spreading to prevent soggy pinwheels.
- Use room temperature cream cheese for smooth mixing and easy spreading.
- For extra crispiness, broil pinwheels for 1-2 minutes after baking—watch closely!
Variations
- Vegetarian Taco Pinwheels: Skip the meat and add more black beans, corn, and diced bell peppers.
- Spicy Taco Pinwheels: Stir in chopped jalapeños or a dash of hot sauce for extra heat.
- Chicken Taco Pinwheels: Use cooked, shredded chicken in place of ground beef.
Required Equipment
- Large skillet
- Baking sheet
- Parchment paper or silicone mat
- Mixing bowls
- Serrated knife
- Spatula
Storage Instructions
Refrigerate leftover Taco Pinwheels in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to crisp them back up. Freezing is not recommended as tortillas can become soggy after thawing.
Serving Suggestions
- Serve with salsa, sour cream, or guacamole for dipping.
- Pair with a fresh side salad or Mexican rice for a heartier meal.
- Great addition to any appetizer platter or game-day spread.
Pro Tips
- Chill rolled tortillas for 15 minutes before slicing for neater pinwheels.
- Use a sharp, serrated knife and gentle sawing motion to avoid squishing the pinwheels.
- Don’t overfill tortillas—less filling makes rolling and slicing much easier.
FAQ
- Can I make Taco Pinwheels ahead of time?
- Yes! Assemble and refrigerate the rolls up to 24 hours ahead, then slice and bake just before serving.
- Can I use corn tortillas instead of flour?
- Flour tortillas work best because they’re more pliable; corn tortillas can crack when rolled, but you can use them if warmed first and handled gently.
- Are Taco Pinwheels freezer friendly?
- It’s best to enjoy them fresh. Freezing is not recommended as the texture of the tortillas changes upon thawing.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning (1 oz)
- 2/3 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas (10-inch)
- 1/4 cup chopped green onions
- 1/4 cup sliced black olives (optional)
Instructions
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1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2In a skillet over medium heat, cook the ground beef until browned and fully cooked; drain any excess fat.
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3Add taco seasoning and water to the skillet with the beef. Stir and simmer for 2-3 minutes until the mixture thickens. Remove from heat and let cool slightly.
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4Spread a thin layer of salsa over each flour tortilla. Evenly distribute the taco meat, cheddar cheese, green onions, and black olives over each tortilla.
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5Tightly roll up each tortilla, then slice into 1-inch pinwheels. Place pinwheels cut-side down on the prepared baking sheet.
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6Bake for 12-15 minutes or until the cheese is melted and the tortillas are lightly golden. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
285 caloriescal
Protein:
14gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
23gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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