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Cheesy Taco Pinwheels Recipe

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4 from 1 review

Taco Pinwheels are a delicious and fun appetizer or snack that combines seasoned ground beef, spicy Rotel, and melted Mexican cheese wrapped in flaky puff pastry. Perfectly baked until golden brown, these bite-sized pinwheels make a festive addition to any party or casual meal.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Meat Mixture

  • ½ pound ground beef
  • 1 teaspoon garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • 2 tablespoons water (for seasoning blend)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon paprika
  • ⅓ cup diced onion
  • ½ 8 oz can of Rotel (diced tomatoes and green chilies)

Assembly

  • 1 sheet puff pastry, thawed (usually 8 oz)
  • 1 cup Mexican blend cheese, shredded

Optional Garnishes

  • Lettuce
  • Tomatoes
  • Sour cream
  • Salsa
  • Guacamole
  • Green onions
  • Cilantro

Instructions

  1. Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Prepare a baking sheet by spraying it lightly with nonstick cooking spray to prevent sticking.
  2. Cook Beef Mixture: Place the ground beef into a skillet and break it up thoroughly. Set the heat to medium-high. Add diced onion and minced garlic, continuing to break up the meat and stir well as it cooks. Cook until the beef is fully browned with no pink remaining.
  3. Drain Excess Fat: Drain the cooked beef mixture well to remove excess grease for a less oily filling.
  4. Add Seasonings and Simmer: Stir in chili powder, salt, pepper, cumin, onion powder, dried oregano, paprika, and the Rotel tomatoes along with 2 tablespoons of water. Mix thoroughly and let the mixture simmer for 3 to 4 minutes to blend flavors and slightly thicken. Remove from heat and allow to cool slightly.
  5. Roll Out Puff Pastry: Unroll the thawed puff pastry sheet on a flat surface. Roll or gently press it into a large rectangle approximately 18 inches long, ensuring the long edge is parallel to the edge of your counter for easier rolling later.
  6. Assemble Pinwheels: Spread the cooled meat mixture evenly over the puff pastry rectangle. Sprinkle the shredded Mexican blend cheese evenly on top of the meat.
  7. Roll and Seal: Starting at the long edge closest to you, carefully roll the dough tightly, similar to a cinnamon roll. Seal the edge of the dough along the entire length to hold the shape.
  8. Slice: Using a serrated knife, cut the rolled dough into one-inch thick slices. Wipe the knife clean between slices if filling sticks to maintain clean cuts.
  9. Arrange for Baking: Place the pinwheels on the prepared baking sheet with small spaces between each to allow for expansion during baking.
  10. Bake: Bake in the preheated oven for 10 to 12 minutes or until the pinwheels are puffed up and golden brown on top.
  11. Serve: These pinwheels are best served hot. Garnish as desired with lettuce, tomatoes, sour cream, salsa, guacamole, green onions, or cilantro.

Notes

  • For best results, fully thaw puff pastry before unrolling to prevent cracking.
  • Drain the cooked ground beef thoroughly to avoid soggy pastry.
  • If desired, substitute ground turkey or chicken for a lighter option.
  • The pinwheels can be reheated in the oven or toaster oven to regain crispness.
  • Adjust seasoning levels to suit your spice preference.
  • Use a serrated knife to get clean slices without squashing the roll.
  • Serve immediately for best texture—pastry may become less crisp if left too long.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://monicarecipes.com/cheesy-taco-pinwheels-recipe/