Equipment Needed
- Large skillet
- Mixing bowls
- Rubber spatula
- Measuring spoons and cups
- Sharp knife
- Cutting board
- Parchment paper
- Baking sheet
- Toothpicks (optional but helpful)
Step-by-Step Instructions
First, we’ll cook the filling. Heat the olive oil in your skillet over medium heat and add the ground beef, breaking it up with your spatula. Once it’s about halfway browned, I add the minced garlic—this keeps it from burning and becoming bitter. When the beef is fully cooked, drain any excess grease, then stir in the chili powder, salt, and that extra tablespoon of taco seasoning. Let it cook for just another minute until fragrant, then transfer it to a bowl to cool completely. This cooling step is crucial; a hot filling will melt the cream cheese and make a mess.
While the beef cools, I prepare my workstation. I lay out the four tortillas on the counter. In a separate bowl, I beat the softened cream cheese with my spatula until it’s smooth and spreadable. Here’s my little secret: I microwave the cream cheese for just 10 seconds if I forgot to soften it, but no more! You don’t want it liquid. Once the beef is cool to the touch, I mix it into the cream cheese along with the cheddar cheese. This mixture is our magical, binding base.
Now for the assembly, which is my favorite part. I divide the beef and cheese mixture evenly between the four tortillas, spreading it all the way to the edges in a thin, even layer. I once left a border, and the end pieces had no filling—not ideal! Then, I sprinkle the diced tomatoes, red onion, and cilantro evenly over the top. Starting from the edge closest to me, I roll the tortilla up as tightly as I can, almost like a yoga mat. The first roll is the trickiest, but once you get it started, the rest follows smoothly.
Finally, I preheat my oven to 375°F (190°C) and line my baking sheet with parchment paper. I place each tortilla roll seam-side down on a cutting board. Using the sharpest knife I have, I slice each roll into 1-inch pieces. A gentle sawing motion works best; don’t press down hard or you’ll squish them. I arrange the pinwheels on the baking sheet and bake for 12-15 minutes, just until the tortilla edges are golden and crisp. The smell at this point is absolutely incredible.(See the next page below to continue…)