Taco Pinwheels

Why You’ll Love This Recipe

I love how these pinwheels blend all the flavor of tacos into a hand-held form that’s easy to serve and even easier to eat. They’re ideal for entertaining, and I can prepare them in advance or freeze a batch for last-minute guests. The filling is hearty and flavorful, and the puff pastry adds that irresistible, buttery crunch in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp onion powder

• 1/2 tsp paprika

• 1/4 tsp dried oregano

• Salt and pepper, to taste

• 1 can (10 oz) Rotel, drained

• 1 sheet puff pastry, thawed

• 1 cup shredded Mexican blend cheese

• Optional garnishes: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole, green onions, cilantro

Directions

1. I preheat the oven to 375°F and spray a baking sheet lightly with nonstick cooking spray.

2. In a skillet over medium-high heat, I cook the ground beef until browned. Then, I add the diced onion and garlic, cooking until the onion softens. I make sure to drain any excess fat.

3. I stir in the chili powder, cumin, onion powder, paprika, dried oregano, salt, and pepper. Then I add the drained Rotel and let it all simmer for about 3–4 minutes before removing from heat.

4. On a flat surface, I roll out the thawed puff pastry into a rectangle about 18 inches long. I spread the beef mixture evenly over the surface, then sprinkle the shredded cheese on top.

5. Starting at the long edge, I roll the pastry up tightly and seal the edge. I slice the roll into 1-inch pinwheels with a serrated knife, wiping the blade between each cut to keep things neat.

6. I arrange the slices on the prepared baking sheet, spacing them out slightly, and bake for 10–12 minutes or until they’re golden brown.

7. Once out of the oven, I serve them warm with whatever garnishes I’m in the mood for—sour cream, salsa, guac, or fresh veggies.

Servings and timing

This recipe makes 16 to 18 pinwheels and takes about 42 minutes total: 30 minutes for prep and 12 minutes for baking. It’s a perfect appetizer-size batch for a small gathering or snack spread.

Variations

• I sometimes swap ground beef with ground turkey or plant-based meat for a lighter option.

• To spice things up, I add a bit of jalapeño or extra chili powder to the filling.

• A second sheet of puff pastry doubles the recipe easily for larger groups.

• For a vegetarian version, I leave out the meat and use black beans or a mix of sautéed peppers and mushrooms instead.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for 5–7 minutes to keep the pastry crisp. The microwave works in a pinch, but the texture is best when reheated in the oven or toaster oven.

For longer storage, I freeze the unbaked pinwheels on a tray, then transfer them to a freezer bag. I bake them straight from frozen, just adding 3–4 minutes to the baking time.

FAQs

Can I make these pinwheels ahead of time?

Yes, I often assemble them the day before and refrigerate overnight. They bake up beautifully the next day.

What’s the best way to keep puff pastry from getting soggy?

I keep the filling from being too wet and make sure the Rotel is well drained. Slightly chilled puff pastry also helps maintain structure during baking.

Can I use a different type of cheese?

Absolutely. I’ve used cheddar, pepper jack, and even mozzarella—anything that melts well will work.

How do I keep the pinwheels from unrolling during baking?

Rolling the pastry tightly and sealing the edge helps. I also slice carefully with a serrated knife to maintain their shape.

Are these good for kids?

Definitely! Kids love the cheesy, taco-style flavor and fun shape. I sometimes go lighter on the spices if serving them to younger eaters.

Conclusion

Taco Pinwheels are a fun, flavorful twist on traditional tacos that always hit the spot. Whether I serve them at a party, pack them for lunch, or enjoy them as a quick dinner, they’re a guaranteed hit. The crispy pastry and savory filling make each bite irresistible, and the fact that I can prep or freeze them ahead of time makes this recipe one I keep coming back to.

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