07/23/08 - Taco Pinwheels

Taco Pinwheels

These bite-sized treats disappear quickly. You might want to double the recipe.

1 pound ground beef
1 (1.25 oz) envelope taco seasoning mix
1/2 (8 ox) package cream cheese, softened
1 cup shredded cheddar cheese
1 cup salsa
2 tablespoons mayonnaise
2 tablespoons chopped ripe olives
2 tablespoons finely shopped onions
5 (6 in.) flour tortillas
1 cup shredded lettuce

Brown ground beef in a skillet, stirring to crumble meat.  Drain; stir in taco seasoning mix.

Combine cream cheese, Cheddar cheese, salsa, mayonnaise, olives, and onions.
Add cheese mixture to meat, stirring well.

Spread cheese-meat mixture evenly over tortillas; sprinkle with lettuce.

Roll up tortillas tightly, jellyroll style; wrap each roll tightly in plastic wrap.

Cover and chill for at least 1 hour or overnight.

To serve, remove plastic wrap and cut each roll into 5 slices. Serve warm or at room temperature.  To serve warm, cover with damp paper towel and microwave for 15-25 seconds.

Yields: 25 pinwheels