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+ servings
a taco pinwheel being dipped into salsa

Taco Pinwheels

Course Appetizer, Main Course
Cuisine Mexican
These delicious puff pastries are stuffed with seasoned ground beef and melted cheese topped with your favorite taco toppings.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 pinwheels


  • 1/2 pound ground beef
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon paprika
  • 10 ounce can of rotel do not drain
  • 1 sheet puff pastry thawed
  • 1 cup Mexican blend cheese grated or shredded


  • Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper, a silicone baking mat or by spraying lightly with non-stick cooking spray.
  • Over medium high heat, place ground beef into a skillet or pan, and break up well. Cook until no longer pink. Once completely cooked, drain off any excess grease.
  • Once drained, stir in the minced garlic, chili powder, salt, pepper, cumin, onion powder, dried oregano, paprika and the 10 oz can of Rotel. Mix well and let cook on for 3-4 minutes before removing it from the heat. Set this aside.
  • After cooking the beef, unroll the puff pastry dough on a flat even surface. Then press the dough into an approximate 18 inch long rectangle.
  • Take the set aside ground beef mixture and spread it evenly over the rolled out puff pastry. Sprinkle the cheese evenly on top of the meat mixture.
  • Rolling: Beginning at the shorter edge closest to you, roll up the dough and meat mixture tightly, like you would roll a cinnamon roll. Make sure to gently pinch/press to seal the edge along the longside of the roll.
  • Once it’s rolled tightly, take a serrated knife to cut the roll evenly into one-inch slices. Make sure to wipe off excess filling between cuts with a wet paper towel.
  • Place rolls onto prepared baking sheet, leaving a bit of space between each one. Place baking sheet into the oven and bake for 10 to 12 minutes, watching closely until the pinwheels are golden brown. 
  • Once baked, remove from the oven and serve hot with your optional garnishes.


Keeping Pinwheels Together: If you’re struggling with getting the pinwheel dough to stick together it might not be cold enough. Try popping the dough/roll in the fridge before moving on to any other step.
Storage:  Leftovers can be refrigerated or frozen in Ziploc bags or airtight containers. They last in the fridge for 2 to 3 days, or in the freezer for 2 months. You can also save them before you bake them, just cut them up and place them on the cookie sheet, wrap it gently, and store it in the fridge. You can also freeze the unbaked wheels for up to 2 months.   
Reheating: These pinwheels reheat well in the oven at 350˚ F until warmed up fully. 


Calories: 194kcal | Carbohydrates: 11g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 343mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg
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