Name: Taco Pinwheels Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp chili powder; ½ tsp cumin; ½ tsp onion powder; ½ tsp paprika; ¼ 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; Shredded lettuce; Diced tomatoes; Sour cream; Salsa; Guacamole; Green onions; Fresh cilantro

Why You’ll Love This Recipe

I love how these taco pinwheels combine all the bold flavors of tacos in a crispy, handheld form. They’re easy to assemble, bake quickly, and disappear fast whenever I serve them. I also enjoy that they can be customized with different meats, cheeses, or toppings, making them great for entertaining or meal prep.

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
½ tsp cumin
½ tsp onion powder
½ tsp paprika
¼ 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

I preheat the oven to 375°F (190°C) and lightly spray a baking sheet with nonstick cooking spray.
In a skillet over medium-high heat, I cook the ground beef until browned. I add the diced onion and garlic, cooking until the onion softens, then drain the excess fat.
I stir in chili powder, cumin, onion powder, paprika, oregano, salt, and pepper. I add the drained Rotel and cook for another 3–4 minutes before removing the pan from the heat.
On a flat surface, I roll out the puff pastry into a rectangle, about 18 inches long. I spread the beef mixture evenly over it and sprinkle the cheese on top.
Starting from one long edge, I roll the pastry tightly into a log and press the edge to seal. I slice it into 1-inch pinwheels with a serrated knife, wiping the blade between cuts to keep them neat.
I arrange the slices on the prepared baking sheet, spacing them apart, and bake for 10–12 minutes, until golden and crisp.
I serve them warm with my favorite garnishes like sour cream, salsa, or guacamole.

Servings and timing

This recipe makes about 16–18 pinwheels. It takes around 30 minutes to prep and 12 minutes to bake, for a total of 42 minutes.

Variations

Sometimes I make these with ground turkey or shredded chicken instead of beef for a lighter version. I also like adding refried beans, black beans, or corn to the filling for more texture. For extra spice, I mix in diced jalapeños or hot sauce. If I’m serving vegetarians, I skip the meat and use sautéed veggies and cheese instead.

Storage/reheating

I store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for about 5–7 minutes to crisp them up again. They can also be frozen before baking—just add a few extra minutes of bake time straight from frozen.

FAQs

Can I make taco pinwheels ahead of time?

Yes, I often assemble them up to 24 hours in advance, refrigerate them, and bake just before serving.

Can I freeze unbaked pinwheels?

Absolutely. I freeze them on a baking sheet until solid, then transfer to a bag. I bake straight from frozen with 3–4 extra minutes.

What other fillings can I use?

I like experimenting with shredded chicken, pulled pork, or black beans with cheese and taco seasoning.

How do I keep the pastry from bursting?

I make sure not to overfill the roll and keep the puff pastry slightly chilled before slicing and baking.

Can I use crescent roll dough instead of puff pastry?

Yes, crescent dough works well for a softer, more bread-like version of these pinwheels.

Conclusion

Taco pinwheels are one of my go-to appetizers for parties and casual gatherings. I love how easy they are to make, how flaky and cheesy they turn out, and how quickly they disappear from the plate. Whether I serve them as a snack or a fun dinner option, they always bring that perfect combination of taco flavor and crispy, melty goodness.