Beef and Cheese Crispy Tortilla Pinwheels
Beef and Cheese Crispy Tortilla Pinwheels
Ingredients
For the Beef Filling
- 1 pound ground beef
- 1/2 onion, chopped
- 2 jalapeños, seeded and minced
- 1/2 bell pepper, chopped
- 1 tablespoon garlic, minced
- 1/2 cup tomato sauce
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly
- 8 flour tortillas, 8-inch
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 1/2 cups Colby Jack cheese, shredded
Instructions
- 1
In a large skillet or pan, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no pink remains, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min
- 2
Add the chopped onion, minced jalapeños, and chopped bell pepper to the pan with the browned beef. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the tomato sauce and stir to combine.
⏱️ 1 min
- 5
Add the cumin, chili powder, paprika, salt, and black pepper to the beef mixture. Stir well to ensure all ingredients are evenly distributed.
⏱️ 2 min
- 6
Reduce the heat to low, cover the pan, and let the beef mixture simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 7
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 8
Lay one flour tortilla flat on a clean work surface. Sprinkle about 3 tablespoons of shredded Monterey Jack cheese evenly over the tortilla, leaving a small border around the edges.
⏱️ 1 min
- 9
Spread approximately 1/4 cup of the cooked beef mixture over the cheese layer.
⏱️ 1 min
- 10
Sprinkle about 3 tablespoons of shredded Colby Jack cheese on top of the beef mixture.
⏱️ 1 min
- 11
Starting from one edge, tightly roll up the tortilla. Ensure it's rolled as snugly as possible to prevent the filling from falling out.
⏱️ 1 min
- 12
Using a sharp knife, cut the rolled tortilla into 1-inch thick pinwheels. You should get about 6-8 pinwheels per tortilla.
⏱️ 1 min
- 13
Repeat steps 8-12 with the remaining tortillas, beef mixture, and cheeses.
⏱️ 10 min
- 14
Arrange the pinwheels standing up in the prepared baking dish, packing them gently so they hold their shape.
⏱️ 3 min
- 15
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 16
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375
- 17
Remove the foil and bake for another 10-15 minutes, or until the pinwheels are crispy and golden brown on top and the cheese is bubbly.
⏱️ 15 min•🌡️ 375
- 18
Carefully remove from the oven and let cool for a few minutes before serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Cheese Crispy Tortilla Pinwheels
For the Beef Filling
- 1 pound ground beef
- 1/2 onion, chopped
- 2 jalapeños, seeded and minced
- 1/2 bell pepper, chopped
- 1 tablespoon garlic, minced
- 1/2 cup tomato sauce
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly
- 8 flour tortillas, 8-inch
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 1/2 cups Colby Jack cheese, shredded
Instructions
- 1
In a large skillet or pan, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no pink remains, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min - 2
Add the chopped onion, minced jalapeños, and chopped bell pepper to the pan with the browned beef. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min - 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the tomato sauce and stir to combine.
⏱️ 1 min - 5
Add the cumin, chili powder, paprika, salt, and black pepper to the beef mixture. Stir well to ensure all ingredients are evenly distributed.
⏱️ 2 min - 6
Reduce the heat to low, cover the pan, and let the beef mixture simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 7
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 8
Lay one flour tortilla flat on a clean work surface. Sprinkle about 3 tablespoons of shredded Monterey Jack cheese evenly over the tortilla, leaving a small border around the edges.
⏱️ 1 min - 9
Spread approximately 1/4 cup of the cooked beef mixture over the cheese layer.
⏱️ 1 min - 10
Sprinkle about 3 tablespoons of shredded Colby Jack cheese on top of the beef mixture.
⏱️ 1 min - 11
Starting from one edge, tightly roll up the tortilla. Ensure it's rolled as snugly as possible to prevent the filling from falling out.
⏱️ 1 min - 12
Using a sharp knife, cut the rolled tortilla into 1-inch thick pinwheels. You should get about 6-8 pinwheels per tortilla.
⏱️ 1 min - 13
Repeat steps 8-12 with the remaining tortillas, beef mixture, and cheeses.
⏱️ 10 min - 14
Arrange the pinwheels standing up in the prepared baking dish, packing them gently so they hold their shape.
⏱️ 3 min - 15
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 16
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375 - 17
Remove the foil and bake for another 10-15 minutes, or until the pinwheels are crispy and golden brown on top and the cheese is bubbly.
⏱️ 15 min•🌡️ 375 - 18
Carefully remove from the oven and let cool for a few minutes before serving. Enjoy!
⏱️ 5 min