10ouncecan of Rotel (do not drain)(diced tomatoes with green chiles)
1sheetpuff pastry, thawed(usually comes in a package of two)
1cupshredded Mexican blend cheese
Optional Garnishes: lettuce, tomatoes, sour cream, salsa, guacamole, green onions, cilantro, etc.
Preheat the oven to 375F degrees. Spray a baking sheet with nonstick cooking spray and set aside.
Place the beef into a skillet over medium-high heat. Cook and crumble meat until brown. Drain excess grease from the meat then place meat back into the skillet.
Add in the minced garlic, chili powder, salt, pepper, cumin, onion powder, dried oregano, paprika and undrained Rotel. Then stir and mix everything well. Cook for 3-4 minutes, take it off the heat and set it aside.
Unroll the thawed puff pastry on a flat surface. Roll or press it into a large rectangle (about 18 inches long). Set the rectangle so that the long edge is parallel with the edge of the counter.
Spread the meat mixture evenly all over the dough then sprinkle the shredded cheese evenly over the top.
Starting at the long edge (closest to you), begin to roll up the dough (cinnamon roll style). Roll it up tightly and seal the edge all along the roll.
Use a serrated knife to cut the roll evenly into one-inch slices. (If the knife gets the filling on it, wipe it with a wet paper towel in-between cuts.)
Place the taco pinwheels on the prepared baking sheet, leaving a little space between them.
Bake for 10 to 12 minutes or until the pinwheels are golden brown.
These are best served hot. Serve with garnishes of your choice.
This recipe can easily be doubled.
You can use crescent dough sheets or pizza dough for this recipe.
If you want to use a packet of taco seasoning you can.
These can be frozen before baking or after, see my tips above.