Taco Pinwheels
Easy taco pinwheels made with seasoned ground beef, cream cheese, sour cream, shredded cheese, and flour tortillas. The rolls are chilled until firm, then sliced into bite-sized spirals for an easy make-ahead appetizer.
Prep Time 25 minutes mins
Cook Time 15 minutes mins
2 hours hrs
Total Time 2 hours hrs 40 minutes mins
Course Snack
Cuisine American
- 1 lb ground beef
- 1 packet taco seasoning divided
- 8 oz cream cheese softened
- ½ cup sour cream
- 1 cup shredded cheddar or Mexican-blend cheese
- 5 large flour tortillas preferably 8-inch
- ½ cup diced black olives optional
- 4 green onions chopped, optional
- ¼ cup salsa optional
- Small amount of water for preparing taco meat according to seasoning packet directions
Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess grease.
Add half of the taco seasoning and the small amount of water recommended on the seasoning packet. Simmer for 3–5 minutes until the liquid cooks down. Cool completely.
Mix softened cream cheese, sour cream, and the remaining taco seasoning until smooth.
Spread the cream cheese mixture evenly over each flour tortilla.
Sprinkle with cooled taco meat and shredded cheese. Add optional olives and green onions.
Roll each tortilla tightly into a log and wrap securely in plastic wrap.
Refrigerate for at least 2 hours, preferably 4 hours or overnight.
Unwrap and slice into approximately 1-inch rounds using a sharp knife or serrated knife.
Arrange on a platter and serve chilled with salsa, guacamole, queso, or your favorite dip.
Cool the taco meat completely before assembling.
Don't use excessive salsa or other wet ingredients.
Warm tortillas briefly if they're stiff or cracking.
For the cleanest slices, chill the rolls for 4 hours or overnight.
Store leftovers in an airtight container in the refrigerator and use within 3–4 days