Real Recipes From Real Home Cooks ®

taco salad pinwheels

Recipe by
Karen Sills
Harrisiville, MS

This is my version of a taco salad appetizer. It's delicious and great for any kind of party. Extra salsa can be used for dipping!

yield serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For taco salad pinwheels

  • 17.3oz box
    puff pastry sheets, thawed
  • 2
  • 1 Tbsp
    cilantro, fresh
  • 1 lb
    ground beef
  • 1 pkg
    taco seasoning mix
  • 2
    roma tomatoes, chopped
  • 3/4 c
    onion, diced
  • 1
    jalapeno pepper, seeded and diced
  • 4 Tbsp
    salsa, chunky
  • 1 c
    shredded fiesta blend cheese
  • 1
    lime juice from fresh lime
  • salt and pepper

How To Make taco salad pinwheels

  • 1
    Preheat of to 350. Mash avocado and add lime juice and cilantro. Add salt and pepper to taste
  • 2
    Scramble beef over medium-low heat until no longer pink. Drain fat. Add the taco seasoning mix. Stir together. Do not add water.
  • 3
    Roll each puff pastry sheets out.
  • 4
    Divide the avocado mixture between the sheets. Spread.
  • 5
    Add the meat evenly over the top of avocado.
  • 6
    Dice each tomato and sprinkle over the top of meat.
  • 7
    Sprinkle diced onion over the top of tomato.
  • 8
    Divide the jalapeno pepper and sprinkle over the top onion.
  • 9
    Next put drizzle 2 tablespoons of salsa over the top of each sheet.
  • 10
    Sprinkle cheese over top of each.
  • 11
    salt and pepper each one to taste.
  • 12
    Roll each sheet up and cut each one into eight to nine slice and place on a lightly sprayed cookie sheet may need two pans.
  • 13
    Bake 20 to 25 minutes!