Cheesy Taco Pinwheels
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These Taco Pinwheels are crispy, cheesy bites of Tex-Mex fun! Lean ground beef simmered with zesty taco seasoning, Rotel tomatoes, and melty cheese gets wrapped in buttery, flaky puff pastry for a bite-sized appetizer that’s impossible to resist. Every spiral is golden, crunchy on the outside, and oozing with cheesy, taco-inspired flavor. Taco pinwheel recipes are party-perfect, family-friendly, and gone in minutes!
Table of Contents
WHY YOU’LL LOVE THIS TACO PINWHEEL RECIPE
- Golden, crispy puff pastry loaded with taco flavor.
- Ready in about 40 minutes. Perfect for snacks or game day.
- Easy to make ahead and freezer-friendly.
- Totally customizable spice level and fillings.
- Family favorite that disappears fast!
Taco Pinwheels
You know those snacks that never make it to the table? This is one of them.
The first time I made these cheesy taco pinwheels, Chad was hovering over the baking sheet like a hawk, and just about burned his tongue on the first one… and still went back for seconds.
Each spiral is cheesy, crispy, and so good you’ll catch yourself saying, “Just one more.” Spoiler alert: it won’t be just one.
It’s no wonder I’ve come up with all kinds of filling options for baked pinwheels.
If taco-inspired flavors aren’t your jam, choose from meat lovers pizza, breakfast sausage and egg, or onion and cheese… just like Costco!
INGREDIENT NOTES
- Ground Beef: 85-88% is plenty juicy but not greasy, making it the perfect balance for flaky pastry. Drain thoroughly after browning.
- Taco Seasoning: Use two packets, one for the meat and one to sprinkle over the cream cheese. Choose mild or spicy based on preference.
- Rotel: Adds moisture and flavor. Mild or hot varieties let you control the heat.
- Puff Pastry: Keep cold until ready to use for best flakiness. Pepperidge Farm sheets work beautifully for taco pinwheel recipes.
- Cream Cheese Spread: Whipped or tub-style spreads easily and prevents tearing the pastry.
- Fiesta Blend Cheese: The perfect mix of melty Monterey Jack, Cheddar, and Colby. Add Pepper Jack for extra heat.
VARIATIONS
Southwest Chicken: Swap the beef for shredded taco chicken.
Vegetarian: Use black beans and corn instead of meat.
Spicy Jalapeño: Add diced jalapeños to the filling.
Breakfast Pinwheels: Try scrambled eggs, sausage, and cheddar.
Mini Pizza Twist: Use marinara and mozzarella instead of taco filling.
SERVING SUGGESTIONS
- Dips & Spreads: Serve with guacamole, restaurant-style salsa, or queso blanco.
- Casual Snacking: Perfect for game days or family movie nights!
- Keep It Simple: Mix a little garlic, lime juice, and lime zest into sour cream for an easy dip.
- Tex-Mex Spread: Pair this taco pinwheels recipe with Mexican Street Corn Salad.
- Festive Drinks: Make aguas frescas or blended margaritas.
TACO PINWHEELS RECIPE FAQ
Yes! One packet contains about 2 tablespoons, so you’ll need 4 tablespoons total of seasoning for this taco pinwheel recipe. Remember to divide it between the meat and the filling.
Be sure to spread the cream cheese to the edges so it acts as a sort of glue, then roll tightly and pinch the edges lightly to help them seal.
Chill the log in the refrigerator for 5-10 minutes before slicing. If needed, slide toothpicks through the side (where the seam is), but remove them before serving.
Absolutely. The filling for taco pinwheels can be cooked and refrigerated up to 2 days in advance. Or, assemble and slice the rolls up to 12 hours before baking. Cover and chill until you’re ready.
Not the microwave! It’ll make the dough too soft. Pop pinwheels in the air fryer or oven at 350°F until warmed through and crispy.
Puff pastry can be tricky, but the key is temperature. If it’s too warm, the butter melts before baking and you lose the flaky layers.
Keep it chilled right up to the moment you roll these cheesy taco pinwheels. I use parchment paper as a guide to roll evenly and catch any spillover.
That tiny extra step makes each spiral picture-perfect and party-ready!
DONNA’S PRO TIPS
- Keep pastry cold for maximum rise and flakiness.
- Drain meat well so the filling stays neat and non-greasy.
- Chill rolled logs before slicing to prevent smashing.
- Don’t overfill them, as too much meat will burst the layers.
- Bake on the center rack for even color and crisp bottoms.
- Always use parchment for easy cleanup and zero sticking.
TOOLS NEEDED
- Large Skillet: For browning meat evenly.
- Mixing Tools: Wooden spoon or spatula for stirring and spreading.
- Parchment Paper: Makes rolling and cleanup a breeze.
- Sharp Knife: For clean 1-inch slices.
- Baking Sheets: Rimmed for safety and even browning.
- Cooling Rack: Keeps bottoms crisp while cooling.
Enjoy!
With love, from our simple kitchen to yours.
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Cheesy Taco Pinwheels
Ingredients
- 1 pound lean ground beef, I prefer 85–88%
- 1 ounce packet taco seasoning
- 1 10-ounce can Rotel (diced tomatoes with green chiles), undrained
- 1 17.3-ounce package refrigerated puff pastry dough (2 sheets total)
- 1 8-ounce tub cream cheese spread, divided in half
- 3 cups fiesta blend cheese, shredded and divided in half
- Salsa, for serving (optional)
- Sour cream, for serving (optional)
- 1 ounce packet taco seasoning
Instructions
- Preheat the Oven: Set oven to 425°F. Line two large baking sheets with parchment paper and set aside. Keep dough in the fridge until ready to use.
- Cook the Meat: In a large skillet over medium heat, cook the 1 pound lean ground beef for 6–8 minutes, breaking it apart as it browns. Drain off excess grease. Sprinkle in 1 ounce packet taco seasoning and stir to coat. Add 1 10-ounce can Rotel (diced tomatoes with green chiles), undrained) and simmer for 1–2 minutes until thickened. Remove from heat and cool slightly.
- Assemble the First Roll: On a clean surface or sheet of parchment paper, unroll one sheet of puff pastry with the long edge facing you. Spread half of the cream cheese evenly over the dough and sprinkle with 1 ounce packet taco seasoning. Distribute half of the taco meat evenly over the cream cheese, then top with 1½ cups shredded cheese.
- Roll and Slice: Starting from the long edge, roll the dough into a tight spiral. Chill the roll for 5–10 minutes to firm up, then cut into 1-inch slices with a sharp knife. Arrange the pinwheels on the prepared baking sheet about 1 inch apart.
- Bake: Bake for 16–18 minutes or until puffed and golden brown. While the first batch bakes, repeat with the second pastry sheet and remaining ingredients.
- Serve: Let cool for 5 minutes, then serve warm with salsa or sour cream for dipping.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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