Rachael is back with another Fifth Trooper Classic! Find here other post recipe here!
Serves: 1 family of 6 plus 1 raccoon
This recipe makes 2 taco pinwheels and can easily be cut in half for a normal sized family and no raccoons
2 lbs. ground beef
2 1.25oz packets of taco seasoning (I prefer Ortega)
6 tubes of Pillsbury Crescent Roll dough
2 8oz or 1 16 oz package of shredded taco cheese
Other suggested items
Queso Dip (Tostitos or any other brand is fine)
1 can corn (warmed up)
Refried beans or black beans or both (warmed up)
Parchment paper (optional- for easier clean up)
Preheat oven to 350
In a large skillet, brown ground beef until fully cooked. Follow directions on taco seasoning packet and add seasoning and directed amount of water.
Meanwhile, line 2 pizza pans with parchment paper. Cookie sheets work fine too. Open Crescent roll dough and arrange on the parchment paper in a star like pattern. I use 2 packages for each pinwheel and save the other two for when I have the pinwheels full of meat and cheese to fill in any gaps in the pinwheel so the taco deliciousness doesn’t escape.
Once the ground beef is done being seasoned pour half onto each pinwheel. Add half of the shredded cheese to each pinwheel. Here’s where you can freestyle a little- you can add as many or as few of the suggested items as you want. Or if there is something else that comes to mind when you think of tacos- feel free to add that too! I like to add half a can of warmed corn to each pinwheel (this is also an easy way to slip some vegetables in there if you have a picky little raccoon at home). Either refried beans or black beans or you can put both on. Queso cheese is also good in this.
Then it’s time to fold in all the points of the star to make a giant pie shaped mass of doughy goodness. I usually press it down in the center and flatten it out a little so that it cooks evenly. Now is when you will want to open those two extra packages of crescent roll dough and fill in any gaps where you might have ground beef or cheese leaking out! Bake for 20- 25 minutes or until your crescent roll starts to turn golden brown on top. Remove from oven and a pile of shredded lettuce, salsa, sour cream and guacamole to the center of the pinwheel. Slice each pinwheel into 8 slices using a pizza cutting wheel. I tried to get a pic of this phase but the ole raccoon was just too darn fast for me and started eating it before I could snap a pic.
Now I’m not going to lie, Evan can demolish half a taco pinwheel in one sitting- but beware of the food coma (see pic)…. It can sneak right up on you! Enjoy!