Pinwheel tacos for the lunchbox

A fun and festive lunch! Taco-style roll-ups with all the Mexican flavor in a convenient bite, served with crunchy vegetables and ranch dip.

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15 min
4
20 min

  • Ingredients

    • 1 puff pastry roll
    • 500g ground beef
    • 1 sachet Old El Paso taco seasoning
    • 1 cup shredded nacho cheese
    • ½ cup bell peppers, cut into strips
    • ½ cup ranch dip
    • 2 cups mini multi-colored bell peppers

  • Preparation

    1. Cook ground beef over medium heat until well browned.
    2. Add taco seasoning and ¼ cup water, then simmer for 5 minutes.
    3. Unroll crescent dough into a rectangle on a floured surface.
    4. Spread cooled beef mixture over the dough.
    5. Sprinkle with shredded nacho cheese.
    6. Roll the dough lengthwise to form a log.
    7. Cut into slices about 2 cm thick.
    8. Arrange the pinwheels on a baking sheet.
    9. Bake at 375°F for 12-15 minutes until golden brown.
    10. Let cool before placing in containers.
    11. Add mini bell peppers to the separate compartment.
    12. Put ranch dip in a small container.

For the adventurers

Notes and tips

These pinwheels are best eaten cold or at room temperature.
They can be prepared the day before and slightly warmed in the microwave.
For a lighter version, use ground turkey.
Nachos cheese can be replaced with cheddar or a Tex-Mex blend.
These bites are perfect for using up leftover taco meat.