Cheesy Taco Pinwheels

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If you’ve ever had Velvetta Rotel Taco Dip, you are going to love these pinwheels. They turn that beloved dip that was once featured at nearly every party into a simple finger food.

When I set these out at a recent party, they quickly became a favorite among the guests. I was asked at least a dozen times for the recipe. And when I said that it was the perennial favorite Velvetta dip in pinwheel form, I got a lot of “wow”s back.

cheesy taco pinwheels

They are incredibly versatile—feel free to customize the ingredients to suit your taste preferences or dietary needs. Whether you’re hosting a Super Bowl party, a birthday celebration, or just a casual get-together, these pinwheels are sure to be a hit!

Tips for Perfect Pinwheels

  • Make Ahead: These pinwheels can be made a day in advance! Just wrap them tightly in plastic wrap and store them in the refrigerator until you’re ready to serve.
  • Customize: Feel free to experiment with different cheeses, especially if you’re too keen on the Velvetta. You can use other cheeses, but they likely won’t be as smooth and creamy as the Velvetta. You can also use ground turkey, chicken, or another protein, if you want.
  • Presentation: For an extra touch, garnish your serving platter with fresh cilantro or lime wedges to enhance the taco theme.

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cheesy taco pinwheels

Cheesy Taco Pinwheels

Laura
Cheesy Taco Pinwheels are a delightful and versatile snack that’s sure to impress at any gathering.
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizers
Cuisine American
Servings 12 pinwheels

Ingredients
  

  • 1/2 pound ground beef
  • 1/2 packet taco seasoning
  • 8 ounces Velveeta cub
  • 1/2 can 5 ounces Rotel, drained

Instructions
 

  • In a skillet over medium heat, brown the ground beef. Drain any excess grease. Add the taco seasoning according to the package instructions.
  • Add the cubed Velveeta and the Rotel. Stir thoroughly until melted.
  • Spread the cheese out evenly on a large flour tortilla. This will make 2 rolls. Tightly roll the tortilla into a log. Wrap it in plastic wrap and refrigerate for at least 20 minutes before slicing. They're easier to slice when cold.
  • Serve on a platter.
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