Go Back
+ servings
Taco pinwheels.
Print Recipe Add to Collection
No ratings yet

Taco Pinwheels

Taco pinwheels are the perfect party starter, but they’re just as delicious for a weeknight dinner! Seasoned ground beef and cheese are rolled up into fluffy crescent roll dough, and finished with all your favorite taco toppings.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Appetizer, Dinner
Cuisine: American
Keyword: taco pinwheels
Servings: 8 servings
Calories: 206kcal


  • Skillet
  • cutting board
  • Serrated knife
  • Baking sheet
  • Measuring cups
  • measuring spoons


  • 2 Tablespoons vegetable oil
  • ½ pound lean ground beef
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 cloves garlic minced
  • ½ onion finely chopped
  • 1 Tablespoon tomato paste
  • 1 (10 ounce) can Rotel tomatoes
  • 2 Tablespoons taco seasoning
  • 2 teaspoons onion powder
  • 1 package crescent roll dough sheet
  • 1 ½ cups shredded Mexican cheese

Suggested Toppings:

  • Shredded lettuce
  • Jalapeno peppers sliced
  • Sour cream
  • Salsa


  • Heat the vegetable oil in a skillet over medium high heat. Once hot and the oil begins to shimmer, add the ground beef and sprinkle with the salt and pepper. Saute until browned throughout, about 7 to 8 minutes. With a slotted spoon, remove the beef to a bowl and set aside.
    2 Tablespoons vegetable oil, ½ pound lean ground beef, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper
  • Drain all but 2 tablespoons of the cooking oil, then add the garlic and onions over medium heat. Cook until they start to brown slightly, about 5 minutes.
    2 cloves garlic, ½ onion
  • Add the tomato paste, Rotel tomatoes, taco seasoning and onion powder. Continue to cook for another 6 minutes until most of the liquid has reduced. Remove from the heat, add the ground beef and stir together. Remove to a bowl and let cool in the fridge for 15 to 20 minutes.
    1 Tablespoon tomato paste, 1 (10 ounce) can Rotel tomatoes, 2 Tablespoons taco seasoning, 2 teaspoons onion powder
  • Preheat the oven to 375 degrees Fahrenheit.
  • On a countertop or large cutting board, unroll the crescent roll dough. Spread the cooled taco meat mixture evenly over the top. Sprinkle the shredded cheese over the meat.
    1 ½ cups shredded Mexican cheese, 1 package crescent roll dough
  • Roll up along the long edge, forming a log. Pinch along the seam to seal.
  • Using a bread knife or other serrated blade, slice into 8 even slices. If the dough starts to get too soft, you can wrap it in parchment or plastic wrap and place in the freezer for a few minutes to firm it up.
  • Place the slices onto a parchment lined sheet pan.
  • Bake for 12 to 15 minutes until they are golden brown and cooked throughout. Serve with your desired toppings.
    Shredded lettuce, Jalapeno peppers, Sour cream, Salsa


Serving: 1serving | Calories: 206kcal | Carbohydrates: 14g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 907mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 1mg