I love how quick and flexible this recipe is. With just a few ingredients, I get a tray full of delicious pinwheels that are crispy on the outside and juicy on the inside. The taco-seasoned beef paired with golden tortillas is always a hit. These are perfect for making ahead, easy to reheat, and they disappear fast every time I put them out.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1. Preheat the oven: I preheat my oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. Prepare the beef mixture: In a bowl, I mix the raw ground beef, taco seasoning, chopped onion, and fresh parsley until everything is well combined.
3. Assemble the rolls: I lay one tortilla flat on a clean surface and spread a thin, even layer of the beef mixture across the tortilla, making sure to go right to the edges.
4. Roll and slice: I roll up the tortilla tightly from one end, then slice it into 1 to 1.5-inch thick rounds using a sharp knife.
5. Bake: I arrange the pinwheels flat on the prepared baking sheet and brush the tops lightly with olive oil or melted butter. Then I bake them for 18–22 minutes, flipping halfway through, until the beef is fully cooked and the tortillas are golden brown.
6. Serve: I serve the pinwheels warm with salsa, sour cream, or guacamole on the side for dipping.
Servings and timing
Servings: 16 pinwheels
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Variations
I like to change things up depending on the occasion or what I have on hand:
Cheesy Pinwheels: I sprinkle shredded cheddar or pepper jack over the beef before rolling.
Spicy Version: I add chopped jalapeños or a few dashes of hot sauce to the beef mixture.
Chicken Option: I swap ground beef for cooked, shredded chicken mixed with taco seasoning.
Veggie Twist: I mix in black beans or corn with the beef for added texture and flavor.
Breakfast Style: I use scrambled eggs, breakfast sausage, and cheese for a savory morning spin.
Storage/Reheating
Fridge: I store leftover pinwheels in an airtight container for up to 3 days.
Freezer: I freeze cooked pinwheels on a baking sheet, then transfer them to a bag or container for up to 2 months.
Reheat: I reheat them in the oven at 350°F for 10 minutes, or in the air fryer for 5–6 minutes to bring back the crisp.
FAQs
Can I use cooked beef instead of raw?
This recipe is designed for raw beef so it cooks along with the tortilla. If I use pre-cooked beef, I reduce the baking time and lower the temperature slightly to avoid over-baking.
How do I keep the rolls from unrolling while baking?
I roll them tightly and place them seam-side down on the baking sheet. That helps them stay together while baking.
Can I prep these ahead of time?
Yes, I assemble and slice them ahead of time, then cover and refrigerate until I’m ready to bake. They’re great for making a few hours in advance.
Are these good cold?
They’re best warm and crispy, but I’ve had them cold or at room temp as leftovers and they’re still tasty—just not as crispy.
Can I add cheese?
Absolutely. I love adding a sprinkle of shredded cheese before rolling for extra flavor and melty goodness.
Conclusion
These Baked Taco Pinwheels are one of my favorite fun, flavorful recipes. They’re easy to make, totally customizable, and perfect for dipping. Whether I serve them as an appetizer, game-day snack, or a casual dinner, they’re always a hit. I like to keep a batch ready in the freezer for whenever the craving hits!
These baked taco pinwheels are crispy, golden bites filled with seasoned ground beef—perfect as a fun appetizer, game day snack, or quick dinner with your favorite dips.
Prepare Beef Mixture
In a large mixing bowl, combine ground beef, taco seasoning, chopped onion, and parsley. Mix until evenly blended.
Assemble the Rolls
Lay one tortilla flat on a clean surface. Spread a thin, even layer of the raw beef mixture over the tortilla, all the way to the edges.
Roll and Slice
Tightly roll up the tortilla from one end. Slice into 1–1.5 inch thick rounds using a sharp knife.
Bake
Arrange the pinwheels flat on a baking sheet. Lightly brush the tops with olive oil or melted butter.
Bake for 18–22 minutes, flipping halfway through, until beef is cooked and tortillas are golden.
Serve
Serve warm with salsa, sour cream, guacamole, or your favorite dipping sauces.
Notes
For a spicier version, add chopped jalapeños or crushed red pepper to the beef mixture.
You can also add shredded cheese to the filling before rolling for extra gooeyness.
Use gluten-free tortillas and seasoning to make this dish gluten-free.
