Taco Pinwheels with Nacho Cheese
Taco Pinwheels with Nacho Cheese
Ingredients
For the Taco Pinwheels
- 1 pound ground beef, cooked and drained
- 8 ounces cream cheese, softened
- 2 tablespoons taco seasoning
- 1 1/2 cups shredded sharp cheddar cheese
- 8 large flour tortillas, burrito size
- 1/4 cup green onions, chopped, optional
For the Nacho Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 8 ounces shredded sharp cheddar cheese
- 2 ounces American cheese, shredded or chopped, optional for extra creaminess
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper, optional, for a hint of spice
For Serving (Optional Toppings)
- salsa, as needed
- sour cream, as needed
- fresh cilantro, chopped, as needed
- black olives, sliced, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper or lightly grease it.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the cooked and drained ground beef, softened cream cheese, taco seasoning, 1 cup of the shredded sharp cheddar cheese, and chopped green onions (if using). Mix until well combined.
⏱️ 7 min
- 3
Lay one flour tortilla flat on a clean surface. Spread about 1/2 cup of the beef and cream cheese mixture evenly over the entire surface of the tortilla, leaving a small border around the edges. Roll the tortilla up tightly, starting from one side.
⏱️ 8 min
- 4
Using a sharp knife, slice the rolled tortilla into 1-inch thick pinwheels. Arrange the pinwheels cut-side up on the prepared baking sheet. Repeat with the remaining tortillas and filling.
⏱️ 5 min
- 5
Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of the pinwheels. Bake for 10-12 minutes, or until the tortillas are lightly golden and the cheese is melted and bubbly.
⏱️ 12 min•🌡️ 375
- 6
While the pinwheels are baking, prepare the nacho cheese sauce. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 7
Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly. Reduce the heat to low.
⏱️ 4 min
- 8
Stir in the shredded sharp cheddar cheese and American cheese (if using) until completely melted and smooth. Season with salt and cayenne pepper (if using). Keep warm over very low heat, stirring occasionally.
⏱️ 3 min
- 9
Remove the taco pinwheels from the oven. Serve immediately with the warm nacho cheese sauce for dipping, and offer optional toppings like salsa, sour cream, chopped cilantro, and sliced black olives.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Taco Pinwheels with Nacho Cheese
Ingredients
For the Taco Pinwheels
- 1 pound ground beef, cooked and drained
- 8 ounces cream cheese, softened
- 2 tablespoons taco seasoning
- 1 1/2 cups shredded sharp cheddar cheese
- 8 large flour tortillas, burrito size
- 1/4 cup green onions, chopped, optional
For the Nacho Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 8 ounces shredded sharp cheddar cheese
- 2 ounces American cheese, shredded or chopped, optional for extra creaminess
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper, optional, for a hint of spice
For Serving (Optional Toppings)
- salsa, as needed
- sour cream, as needed
- fresh cilantro, chopped, as needed
- black olives, sliced, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper or lightly grease it.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the cooked and drained ground beef, softened cream cheese, taco seasoning, 1 cup of the shredded sharp cheddar cheese, and chopped green onions (if using). Mix until well combined.
⏱️ 7 min - 3
Lay one flour tortilla flat on a clean surface. Spread about 1/2 cup of the beef and cream cheese mixture evenly over the entire surface of the tortilla, leaving a small border around the edges. Roll the tortilla up tightly, starting from one side.
⏱️ 8 min - 4
Using a sharp knife, slice the rolled tortilla into 1-inch thick pinwheels. Arrange the pinwheels cut-side up on the prepared baking sheet. Repeat with the remaining tortillas and filling.
⏱️ 5 min - 5
Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of the pinwheels. Bake for 10-12 minutes, or until the tortillas are lightly golden and the cheese is melted and bubbly.
⏱️ 12 min•🌡️ 375 - 6
While the pinwheels are baking, prepare the nacho cheese sauce. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 7
Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly. Reduce the heat to low.
⏱️ 4 min - 8
Stir in the shredded sharp cheddar cheese and American cheese (if using) until completely melted and smooth. Season with salt and cayenne pepper (if using). Keep warm over very low heat, stirring occasionally.
⏱️ 3 min - 9
Remove the taco pinwheels from the oven. Serve immediately with the warm nacho cheese sauce for dipping, and offer optional toppings like salsa, sour cream, chopped cilantro, and sliced black olives.
⏱️ 3 min