Taco Pinwheels for the Lunch Box

A fun, festive lunch! Taco-style roll-ups with all the Mexican flavour in one handy bite, served with crunchy veggies and ranch dip.

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15 min
4
20 min

  • Ingredients

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

  • Preparation

    1. Cook the ground beef over medium heat until well browned.
    2. Add the taco seasoning and ¼ cup of water, then simmer for 5 minutes.
    3. Unroll the crescent dough into a rectangle on a floured surface.
    4. Spread the cooled beef mixture over the dough.
    5. Sprinkle with shredded nacho cheese.
    6. Roll up 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 to 15 minutes, until golden.
    10. Let cool before placing in the containers.
    11. Add the mini peppers to the separate compartment.
    12. Put the ranch dip in a small container.

For the adventurers

Notes and tips

These pinwheels are good cold or at room temperature.
They can be made the night before and gently reheated in the microwave.
For a lighter version, use ground turkey.
The nacho cheese can be replaced with cheddar or a Tex-Mex blend.
These bites are perfect for using up leftover taco meat.