Cheesy Beef and Tortilla Pinwheels
A delicious tray of cheesy beef and tortilla pinwheels that are perfect for family dinners and potlucks, filled with seasoned ground beef and topped with bubbling cheese.
Ingredients
Main Ingredients
- 1 lb lean ground beef (85–90% recommended for flavor) Can swap with ground turkey or shredded rotisserie chicken.
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade: chili powder, cumin, paprika, oregano, salt, pepper)
- 4 oz cream cheese, softened (optional — adds creaminess)
- 1/2 cup salsa or enchilada sauce (plus extra for the casserole base)
- 8 large flour tortillas (8–10 inch) (can use corn tortillas for gluten-free)
- 2 cups shredded cheddar or Mexican blend cheese
- 1/4 cup chopped cilantro (optional)
- 1 tbsp oil for cooking
- to taste salt and pepper
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- Heat oil in a skillet over medium. Add onion and cook for 3–4 minutes until translucent. Add garlic and cook for 30 seconds.
- Add ground beef and cook until browned, breaking it up with a spatula. Drain excess fat if needed.
- Stir in taco seasoning and 1/2 cup salsa or enchilada sauce. Simmer for 2–3 minutes until slightly thickened. Remove from heat and let cool for 5 minutes. Stir in cream cheese if using until incorporated.
Assembly
- Lay a tortilla flat and spread a thin layer of the beef mixture evenly over it, leaving a 1/2-inch border. Sprinkle with a little shredded cheese and cilantro.
- Tightly roll the tortilla into a log and repeat with remaining tortillas and filling.
- Slice each roll crosswise into 1–1½ inch pinwheels. Place pinwheels cut-side up, snugly, in the prepared casserole dish.
- Spoon a little extra salsa or enchilada sauce over the pinwheels and top with the remaining shredded cheese.
Baking
- Bake for 20–25 minutes, until cheese is melted and edges are golden. Let rest for 5 minutes before serving to set slices.
Notes
Serve warm with dollops of sour cream, guacamole, and a squeeze of lime. Ideal for leftovers and reheats well. Can freeze assembled and unbaked for up to 2 months.