Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
Mix all filling ingredients together thoroughly. Spread filling evenly over tortillas. Roll. Cover tightly with plastic wrap and refrigerate for several hours. Unwrap and cut into slices. Serve with salsa. Makes 50 pinwheels.
Mix all filling ingredients and chill for 24 hours.
Spread filling evenly over tortilla shells.
Roll up and wrap in plastic wrap.
Refrigerate until ready to serve.
Slice into 1/2 to 3/4-inch thick slices.
Discard end pieces.
Serve with salsa for dipping.
In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.
Mix all of the filling ingredients together thoroughly. Divide filling and spread evenly over the tortillas; roll up tortillas.
Cover tightly with plastic wrap, twisting ends of wrap to seal and refrigerate for several hours.
Unwrap and cut 1/2 to 3/4-inch thick (an electric knife works best).
Lay pinwheels flat on glass plate; garnish with parsley.
Leave space in center of plate for small bowl of salsa if desired.
Makes about 50 pinwheels.
I serve these at Christmas Open House.
heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm
Blend all ingredients.
Divide mixture and place on tortillas, spreading evenly. Roll tortillas and wrap tightly in plastic wrap, twisting ends. Refrigerate several hours or overnight. Cut into 1/2 to 3/4-inch slices (electric knife works best). Throw away ends. Makes about 50 pinwheels. Arrange on platter with salsa in middle.
f using).
Place one tortilla on a plate; spread a
Mix first 7 ingredients together.
Drop by the spoonfuls onto the tortilla and spread around.
Roll tortilla up.
Refrigerate overnight.
Cut into 1/2-inch pinwheels.
Uses about 6 tortillas.
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
own the center of each tortilla. Roll up and place the
Stale tortillas are best for this recipe, in any case when you
hen ready to serve, crush tortilla chips and sprinkle with shredded
In a small bowl with a mixer, beat the cream cheese until fluffy. Stir in garlic salt and chives to taste. Cover and refrigerate 2 hours (overnight is better).
To make rolls, let cream cheese come to room temperature. Spread a small amount of cream cheese on the tortilla and roll jelly-roll style. Cover with plastic wrap and refrigerate for 30 minutes to allow rap to firm.
Slice 1/2\" thick and stick a cocktail toothpick through the pinwheel.
NOTE: Yield depends on how many tortillas you use.
Mix all ingredients together.
Spread a thin layer on each tortilla shell and roll up.
Let stand 4 to 6 hours.
Cut into pinwheels and serve with taco sauce.
Usually double this recipe.
Mix all ingredients until blended.
Divide and spread on tortillas and roll up.
Cover in plastic wrap tightly and chill at least 4 to 5 hours or overnight. Cut into 1/2-inch slices.
Serve on a platter with a cup of salsa.
Mix the mayo with the tuna. Spread on the tortilla. top with shredded lettuce. line with pickles and roll up the tortillas. Cut into 4-6 pieces. Will look like pinwheels. Don't forget to pack with an ice pack.
Mix sour cream, cream cheese, chilies, salt, olives, cheese, onions and garlic powder.
Use this as a filling.
Divide the filling and spread evenly over tortillas.
Roll up and cover with plastic wrap.
Refrigerate several hours.
Unwrap and cut into 1/2-inch slices (electric knife works well).
Discard ends.
Place pinwheels around on plate, leaving space for bowl of salsa in center.
Garnish with parsley.
Makes about 50 pinwheels.
Mix filling ingredients together until smooth and blended well.
Spread filling over warmed up tortillas (easier to roll up if warm).
Roll up tortilla.
Cover and refrigerate for several hours.
Uncover and cut ends off and discard.
Cut into 1/2 to 3/4-inch slices.
Lay flat on serving plate.
Makes 50 to 60 pinwheels.
Mix the above ingredients and add garlic salt and seasoned salt to taste.
Spread on 5 floured tortillas.
Roll the tortilla and wrap in waxed paper.
Chill several hours or overnight.
Cut into pinwheels and place on serving tray.
Serve salsa on the side.