Description
These golden, flaky taco pinwheels are filled with seasoned beef, Rotel, and melty cheese—perfect for party snacks, game day bites, or easy dinners.
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
Optional Garnishes:
Shredded lettuce
Diced tomatoes
Sour cream
Salsa
Guacamole
Green onions
Fresh cilantro
Instructions
Preheat oven to 375°F. Lightly spray a baking sheet with nonstick cooking spray.
Cook Beef:
In a skillet over medium-high heat, cook ground beef until browned.
Add diced onion and garlic; cook until onion softens. Drain excess grease.
Season:
Stir in chili powder, cumin, onion powder, paprika, oregano, salt, and pepper.
Add drained Rotel and cook for 3–4 minutes. Remove from heat.
Prepare Puff Pastry:
On a flat surface, roll out pastry into an 18-inch rectangle.
Spread beef mixture evenly, then sprinkle cheese over the top.
Roll & Slice:
Starting at the long edge, roll pastry tightly into a log. Seal the edge.
Slice into 1-inch pinwheels using a serrated knife. Wipe blade between cuts.
Bake:
Arrange pinwheels on prepared baking sheet, spacing them apart.
Bake for 10–12 minutes, or until golden brown.
Serve:
Serve warm with desired garnishes like sour cream, salsa, or guacamole.
Notes
Don’t overfill the pastry to prevent leaking.
Keep puff pastry slightly chilled for easier handling.
Best enjoyed fresh from the oven.
Make Ahead:
Assemble and refrigerate up to 24 hours before baking.
Or freeze unbaked pinwheels and bake directly from frozen, adding 3–4 minutes.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
