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Puff Pastry Beef Taco Pinwheels

Puff Pastry Beef Taco Pinwheels

Charlotte Hancey
Puff pastry is filled with the best ground beef taco mixture and cheese, then rolled up and cut like cinnamon rolls. Bake then dip in the yummiest lime crema. Perfect appetizer or fun dinner!
5 from 2 votes
Prep Time 40 mins
Cook Time 13 mins
Course Appetizer, Main Course
Servings 28 pinwheels

Ingredients
  

  • 1 lb lean ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 1/4 cup red taco sauce
  • 1/4 cup flour
  • 2 sheets puff pastry, thawed
  • 1 cup shredded cheddar cheese
  • 1 tablespoon water
  • 1 1/2 cups sour cream
  • 1 lime, zested and juiced
  • 2-3 cloves fresh garlic, minced
  • 1/2 teapsoon kosher salt

Instructions
 

  • Preheat oven to 400° F. Prepare two baking sheets by lining with parchment paper or non-stick foil.
  • Add ground beef to a skillet over medium-high heat. Cook and crumble until browned then drain grease if needed. Add chili powder, garlic powder, onion powder, ground cumin, salt, pepper and taco sauce. Stir to combine well then cook for 5-10 more minutes. Remove from heat.
  • Add egg and water to a small bowl then stir to combine well. Unfold then lay a sheet of puff pastry on a lightly floured flat surface then brush lightly with egg mixture.
  • Add half of the ground beef mixture to the puff pastry sheet and spread to edges. Sprinkle with half a cup of shredded cheese. Roll up tightly like cinnamon rolls then cut in half inch pieces.
  • Lay flat, cut side down, on baking sheet. Repeat with other puff pastry sheet.
  • Bake for 15 minutes or until puffed and lightly golden brown. Serve with lime crema.
  • To make lime crema, add sour cream, lime zest, lime juice, garlic and salt to a bowl and stir to combine well.
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