Taco Pinwheels

Pretty sure this recipe is adapted from one of anna’s college friends mom (did you follow that). She would make a huge container of these and send them back to wayne for the girls to eat during the week when we didn’t want CAFETERIA food. After that year of college she went a long time before having a craving for a pinwheel again. we didn’t have that exact recipe so we decided to do our best and come up with a pinwheel we each loved.

• TACO PINWHEELS

• 2 (8 oz.) pkgs cream cheese

  3 TBSP minced onion

  8 oz. mexican shredded cheese

  1/2 pkg. taco seasoning

  1 TBSP taco sauce

  2 (2.5 oz.) cans diced olives

  Chopped jalapeños to taste (we used approximately 2 TBSP)

  Jalapeno juice to thin mixture slightly 

  8 large burrito sized tortillas 

• Combine ingredients (except tortillas, which we hope you knew) in a large bowl until smooth and able to spread easily. Spread on each tortilla. Roll tortillas up tightly. Refrigerate for at least 2 hours before slicing into 1 in slices. 

• The flavor of these are almost better after about 6 hours in the fridge to really combine all the ingredients. 

We much prefer the look of this photo. The other day Renae referred to our photography style as “Modern Grandma”. And based on the props we use, it’s pretty darn accurate.

can we appreciate the improvement in our food photography abilities. Every time we shoot recipes it becomes easier and we figure out our style a little more.

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Find more of our favorite recipes here.