FIESTA PINWHEELS
Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
MEXICAN TACO PINWHEELS
I had these at a party today and I couldn't quit eating them. I'm not a big fan of black olives or chilies but these were incredible. Very popular with everyone. Cook time is refrigeration time. (In response to reviews, I use Old El Paso taco mix and Hidden Valley Ranch dressing mix and have never had any complaints about the saltiness. HTH!)
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except tortillas.
- Divide mixture evenly among tortillas, spread slightly and roll up.
- Refrigerate 1-2 hours and cut into 1-inch slices.
- Can be served with sour cream if desired.
TACO PINWHEELS
Serve taco sauce with warm taco Pinwheels that are made using ground beef and Original Bisquick® mix - ready in 40 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 5
Steps:
- In 8-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Cook uncovered over medium heat 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed. Set aside to cool.
- Heat oven to 375°F. Spray cookie sheets with cooking spray. In medium bowl, stir Bisquick mix and 1/2 cup of the taco sauce until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
- Roll dough into 13x10-inch rectangle. Spoon beef mixture over rectangle to within 1 inch of long sides. Starting with 13-inch side, roll up tightly; pinch edge to seal. Cut roll crosswise into 1/2-inch slices, using serrated knife. Place slices 1 inch apart on cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Serve warm with remaining 1 1/2 cups taco sauce.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 5 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer (with about 1 tablespoon sauce), Sodium 260 mg, Sugar 1 g, TransFat 0 g
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