With just a few ingredients and an easy prep method, these Cheesy Taco Pinwheels are a cinch to make and perfect for lunches.
What’s in your lunchbox? That is always the question, right? I can remember being in elementary school and asking my friends that. Mine usually had a fun juice box, a sandwich and a snack. But some kids had parents who went all out.
This recipe will make all the kids think you’re one of those parents. (Or all the coworkers, if you prefer.)
Taco lovers will adore these easy Cheesy Taco Pinwheels, which are delightful to eat at room temperature. This make-ahead recipe requires only four ingredients and less than 30 minutes of effort.
Start by gathering your ingredients. This is key to cooking — when you gather your ingredients first, you’re ready to just cook and be done. These Cheesy Taco Pinwheels only need a few things.
Now, it’s time to make the filling. Start by browning the meat. Then season it (you’ll need to add some water too). Finally, add the cream cheese and cheddar cheese. This brings it all together.
Now, spread that beef mixture all over the tortillas. You’ll want to leave room around the edge of the tortilla — the filling with push to the edges as you roll them and cut. Roll the tortillas into tight logs. You’ll have four of them.
Guess what? You’re nearly done with this recipe now!
Cut the logs into pinwheel pieces with a sharp knife. They could be as thin as 1-inch wide or as thick as 2-inches, depending on your preference.
And voila! Done! These Cheesy Taco Pinwheels can be eaten warm or at room temperature. And they can be made ahead for packing in lunch boxes. How awesome is that?!?
Protip: Want to make lunches super easy? Pack these up into containers right away so you and your kids can just grab and go.
Filled with a creamy, cheesy, fragrant filling, these Cheesy Taco Pinwheels are easy to make and pack well for lunches.
- 1 lb lean ground beef
- ¼ cup taco seasoning (or 1 packet)
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
In a large skillet set over medium heat, brown the ground beef, breaking it up into small pieces as it cooks.
Drain the grease from the skillet.
Return the skillet to the burner. Add the taco seasoning skillet with 1/4 cup water. Stir well, heating over medium heat for an additional 2-3 minutes or until the liquid is evaporated. Remove from heat.
In a large bowl, combine the taco meat with cream cheese and cheddar cheese. Stir well to combine.
Working with one tortilla at a time, spread 1/4 of the taco meat mixture over the tortilla, pushing it into a thin, even layer.
Roll the tortilla up into a cylinder. Slice into even pieces, about 1-2 inches wide (depending on preference).
These can be packed into containers, pinwheel side up, for easy lunches or eaten immediately.