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Taco Pinwheels

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These taco pinwheels are made with flaky puff pastry, seasoned beef, Rotel, and melty cheese—perfect for parties, appetizers, or a fun family dinner.

Ingredients

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

Chopped cilantro

Instructions

Preheat Oven:

Preheat to 375°F (190°C) and lightly grease or line a baking sheet with parchment paper.

Cook Filling:

In a skillet over medium-high heat, brown ground beef.

Add onion and garlic; cook until softened. Drain any excess fat.

Stir in chili powder, cumin, onion powder, paprika, oregano, salt, and pepper.

Mix in drained Rotel and simmer for 3–4 minutes. Remove from heat.

Assemble Pinwheels:

On a floured surface, roll out puff pastry to a rectangle (~18 inches long).

Spread beef mixture evenly across pastry, then sprinkle with shredded cheese.

Starting at the long edge, roll tightly. Seal the edge.

Slice into 1-inch rounds with a serrated knife (wipe blade between cuts).

Bake:

Place pinwheels spaced out on the prepared baking sheet.

Bake for 10–12 minutes or until golden and puffed.

Serve:

Serve warm with optional toppings or dipping sauces.

Notes

Avoid overfilling to prevent bursting while baking.

Keep puff pastry slightly chilled for best handling.

Make ahead: Assemble and refrigerate up to 24 hours.

Freeze before baking; add 3–4 minutes to bake time if cooking from frozen.

Find it online: https://allrecipesmade.com/taco-pinwheels/