Pinwheel Taco Salad

I threw together a quick lunch on this beautiful snow day that was originally inspired by a recipe I had seen on Pinterest, but not very far into the construction of the bite sized taco bites I realized that my attempts were yielding something that looked nothing like the ones in the picture.

Instead of being frustrated that my plan was not going the way I wanted, I ran with it. These unintentional, palm sized pinwheels were perfect under a simple, southwest inspired salad and were incredibly filling.

These would also be very easy to make ahead and freeze for a quick snack, lunch or dinner on the fly.

*tips: allow cooked meat to cool significantly before topping the crust. Warm meat will cause the dough to become soft, stretchy and difficult to handle. Use a sharp, serrated knife to cut the pinwheels.

If you prefer to make bite sized pinwheels, cut the crust in half before topping and rolling so they make two smaller spirals rather than 1 large one


Ingredients:

1 canned pizza crust flattened.
1 lb ground meat of choice - we used turkey.
1 c. Shredded cheese
2 tablespoons taco seasoning
salad toppings of choice
we used lettuce, cherry tomatoes, diced yellow bell pepper, salsa, avocado, and sour cream.

Other options include corn, black beans, rice, raw onion, you name it.

Cook meat, drain of necessary, add taco seasoning. You don't want this mixture wet or it will cause the dough to become soggy.

Spread out the crust and top with seasoned meat and cheese. Tightly roll the crust into a log and slice into approximately 1-2 inch pinwheels.  Bake at 350 on a lightly greased cookie sheet until crust is browned.

Top with salad fixings and serve. Enjoy y'all!