Roxy
Starter
Taco Pinwheels:
4-Oz.s Cream Cheese, Softened
3/4 Cup Seasoned Taco Meat
1/4 Cup Finely Shredded Cheddar Cheese or Shredded Mexican Cheese
1/4 Cup Salsa
2 T. Mayonnaise
2 T. Chopped Ripe Olives
2 T. Finely Chopped Onion
5 -(8-in.) Flour Tortillas
1/2 Cup Shredded Lettuce-(Opt.)
Additional Salsa
In a small bowl, beat the Cream Cheese until smooth. Stir in the Taco Meat, Cheddar Cheese, Salsa, Mayonnaise, Olives and Onion. Spread over Flour Tortillas. Sprinkle with lettuce; roll up tightly. Wrap in Plastic Wrap and refrigerate for at least 1 hour.
Unwrap and cut into 1-in. pieces. Serve with additional Salsa.
4-Oz.s Cream Cheese, Softened
3/4 Cup Seasoned Taco Meat
1/4 Cup Finely Shredded Cheddar Cheese or Shredded Mexican Cheese
1/4 Cup Salsa
2 T. Mayonnaise
2 T. Chopped Ripe Olives
2 T. Finely Chopped Onion
5 -(8-in.) Flour Tortillas
1/2 Cup Shredded Lettuce-(Opt.)
Additional Salsa
In a small bowl, beat the Cream Cheese until smooth. Stir in the Taco Meat, Cheddar Cheese, Salsa, Mayonnaise, Olives and Onion. Spread over Flour Tortillas. Sprinkle with lettuce; roll up tightly. Wrap in Plastic Wrap and refrigerate for at least 1 hour.
Unwrap and cut into 1-in. pieces. Serve with additional Salsa.
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