Cheesy Taco Crescent Pinwheels (Print-Friendly Version)
Soft pinwheels filled with seasoned beef, creamy cheese, and bright taco flavors, perfect for any crowd.
# What You'll Need:
→ Filling
01 -
450 g lean ground beef
02 -
2 tablespoons taco seasoning
03 -
60 ml water
04 -
225 g cream cheese, softened
05 -
120 ml sour cream
06 -
100 g shredded cheddar cheese
07 -
2 green onions, finely chopped
08 -
60 g sliced black olives (optional)
09 -
2 tablespoons diced pickled jalapeños (optional)
→ Assembly
10 -
5 large flour tortillas (25 cm diameter)
# How to Make It:
01 -
Heat a skillet over medium heat. Add the ground beef and cook until browned and completely cooked through, breaking up any clumps.
02 -
Drain any excess fat from the pan. Stir in taco seasoning and water. Simmer for 2–3 minutes until the mixture thickens and the beef is well-coated. Remove from heat and let the filling cool slightly.
03 -
Combine softened cream cheese, sour cream, shredded cheddar, green onions, black olives, and diced pickled jalapeños in a medium bowl. Stir until smooth and evenly mixed.
04 -
Lay a tortilla on a flat work surface. Evenly spread a layer of the cheese mixture over the tortilla, leaving a border free of filling. Distribute a portion of the seasoned ground beef over the cheese mixture.
05 -
Tightly roll each filled tortilla into a log. Wrap each roll in plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
06 -
Remove the wraps from the refrigerator and unwrap. With a sharp knife, slice each roll into 2.5 cm pinwheels. Arrange on a serving platter and serve chilled or at room temperature.
# Additional Tips:
01 -
For increased heat, use hot taco seasoning or add extra jalapeños.
02 -
Mashed black beans combined with roasted vegetables can replace the beef for a vegetarian alternative.
03 -
Prepared rolls can be stored in the refrigerator up to 24 hours before slicing.
04 -
Leftover pinwheels should be kept in an airtight container in the refrigerator for up to 4 days.