Taco Pinwheels |

Taco Pinwheels

Cheesy, beefy, and baked until golden — these Taco Pinwheels are the perfect handheld snack or appetizer. Made with seasoned ground beef, ranch-style beans, and sharp cheddar cheese all rolled up in flaky phyllo dough, then sliced and baked to crispy perfection.

If you’re looking for a fun, crowd-pleasing twist on traditional tacos, these Taco Pinwheels are a must-try. They’re everything you love about taco night — hearty seasoned beef, melty cheese, and bold flavor — all wrapped up in buttery, flaky phyllo dough and baked until crispy.

The filling is made with homemade taco meat and creamy ranch-style beans for an extra punch of flavor, then rolled up with shredded cheddar and sliced into bite-sized swirls. Serve them hot out of the oven with sour cream or salsa for dipping, and watch them disappear fast.

Perfect as a party appetizer, game day snack, or even a quick dinner with a side salad, these taco pinwheels are a fun, no-fuss favorite you’ll want to make again and again.

Ingredients:

1 lb ground beef
1 packet taco seasoning (or homemade)
1/3 cup water
1/2 can ranch-style beans (or pinto beans, drained and rinsed)
1 cup shredded cheddar cheese
1 roll of phyllo dough (thawed if frozen)
Olive oil or melted butter (for brushing)
Salsa or sour cream, for dipping

Instructions:

1. Make the Taco Filling
In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease.
Add taco seasoning and water, stirring to combine. Simmer until thickened.
Stir in ranch-style beans and remove from heat. Let cool slightly.

2. Assemble the Pinwheels
Lay out a few sheets of phyllo dough (about 4–5 stacked, brushed lightly with olive oil or butter between each layer to prevent drying out).
Spread the taco meat mixture evenly across the dough, leaving about 1 inch around the edges.
Sprinkle cheddar cheese over the top.
Carefully roll the dough up tightly from one end, like a jelly roll.
Slice into 1-inch pinwheels using a sharp knife.

3. Bake
Preheat oven to 375°F.
Place pinwheels flat on a parchment-lined baking sheet.
Brush tops lightly with oil or butter.
Bake for 15–20 minutes, or until golden and crispy.

4. Serve
Let cool for a few minutes, then serve warm with salsa or sour cream for dipping!

Tips for Success:

Keep phyllo dough covered with a damp towel while working — it dries out quickly.
You can use puff pastry instead for a flakier, buttery texture.
Add jalapeños or diced green chilies for extra heat.
These are great made ahead and reheated in the oven or air fryer.