Taco Pinwheels Appetizers
The colorful tomatoes, lettuce and chilies make these bite-size snacks a perfect addition to a holiday buffet.
—Beverly Matthews, Pasco, Washington
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon taco seasoning
- 1 can (16 ounces) refried beans
- 8 flour tortillas (10 inches), room temperature
- 3 cups shredded lettuce
- 2 large tomatoes, seeded and finely chopped
- 2 cans (4 ounces each) chopped green chilies
- 1 cup finely chopped ripe olives
- Salsa
Reviews
I have made these for 4 years in a row at summer cookouts. Everyone just loves these and they usually do not last long. I have made a few changes in the recipe. I add fresh pico de gallo along with the shredded lettuce. I do not use the green chilies or the olives. I also add more of the taco seasoning to the cream cheese/bean mixture.
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I did not like how these turned out. They were soggy and a little bland. I'd add some cilantro next time and maybe less beans and cheese. the bean/cheese probably made them too soft and soggy.
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