Taco Pinwheels

So…my boss challenged me and a couple other co-workers to a weight loss challenge yesterday. We’re each putting 20 bucks in the pot and the person that loses the highest percentage of weight in the next three months takes it all. I worked out for the first time in a long time last night and let’s just say I’m having trouble controlling my limbs and walking up and down the stairs. I think this calls for some comfort food!
Want to know what the most made dish in my house growing up was? Hands down – tacos. It could be partly because they’re one of the easiest things in the world to make, or it could be because my mom knew it was the way to each and every one of our hearts. To this day, I still love tacos. I wanted to vary the original taco recipe though and make some yummy little appetizers out of them! They’re absolutely delicious and {in my opinion} a lot less messy to eat, too!

I may or may not like these even more than regular tacos. {Don’t tell my mom I said that.} The cream cheese sure add a nice touch!
  • 4 oz. (1/2 block) cream cheese
  • 3/4 cup seasoned taco meat
  • 1/4 cup finely shredded cheddar cheese
  • 1/4 cup salsa
  • 2 Tbsp. ranch dressing
  • 2 Tbsp. chopped black olives
  • 2 Tbsp. finely chopped onion
  • 5 (8 inch) flour tortillas, room temperature
  • 1/2 cup shredded lettuce
  1. In a small bowl, beat cream cheese until smooth.
  2. Stir in taco meat, cheese, salsa, ranch dressing, olives, and onion.
  3. Spread evenly over tortilla, right up to the edge.
  4. Sprinkle with lettuce.
  5. Roll up tortillas tightly and refrigerate for 1 hour.
  6. Unwrap and cut into 1-inch pieces.
  7. Serve with additional salsa.
These actually can keep for several days. {If they last that long.} I like to nuke them for a few seconds and eat them slightly warm, but you can eat them however you like! Enjoy!
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