Taco Pinwheel (Kinda, Sorta)

In the spirit of keeping it real (and hoping I don’t lose my credibility), I want to remind you all that sometimes, a meal can taste absolutely delicious no matter what it looks like. Keep reading…you’ll see what I mean.

Taco Pinwheel (Kinda, Sorta)

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Keyword: Tacos


  • 1 lb ground beef
  • 1/2 onion, diced
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1/4 cup water
  • 1 14.5 oz can crushed tomatoes
  • 1 4 oz can diced green chili peppers
  • 2 cup flour
  • 1/2 cup corn meal (plus extra for dusting)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp butter or margarine
  • 1/3 cup milk
  • 1 cup shredded cheese
  • Standard taco toppings, optional


  • Cook the ground beef and onions in a large skillet until beef is fully cooked. Drain. Stir in the seasonings, water, tomatoes and chili peppers. Bring to a slow boil and simmer until thickened.
  • While the taco filling is simmering, combine the flour, corn meal, baking powder and salt. Cut in the butter or margarine until crumbly. Stir in the milk just until dough is moist. Knead about 8-10 times.
  • Sprinkle your work surface with cornmeal and roll dough into a large circle. Cut strips around the edge of the dough that go in about 1/3 of the way.
  •  Here is the absolutely crucial step that must be followed – move the dough to a cookie sheet!! Then, and only then, spoon the taco filling into the center of the dough.  Top with a cup of shredded cheese.
  • With the dough and filling on the cookie sheet, fold in the cut out strips of dough.
  • If you have followed steps 4 and 5 exactly as written, place the neat and tidy (and oh so pretty) taco pinwheel on cookie sheet in a 375 degree oven. Bake for 20-25 minutes, until corn biscuit crust is lightly browned. Serve the beautiful masterpiece and impress everyone at your table with your culinary prowess.
  • If you are an unfortunate sap who lacks forethought, you’ll have a beautiful taco pinwheel sitting on your counter waiting to be placed on a cookie sheet. You’ll think to yourself, “hmmm…maybe I should have assembled this on the cookie sheet. Nah. It will lift easily enough.” You’ll try to lift it with your hands and the whole thing will start collapsing in on itself. So you’ll grab a spatula that won’t help at all. Then you’ll try and contort your cookie sheet in every possible way that a cookie sheet can be contorted. Because this needs to look good so you can post it’s beauty on your cooking blog!! Eventually, you’ll give up in disgust, grab a casserole dish and just plop the whole  messy concoction into it. Ask me how I know.

However, you’ll feel somewhat redeemed when your family oohs and aahs over the delicious meal and your children tell you that you should make this every night. (Not to mention, it doesn’t hurt that you were able to make it look SO much better when cut up into individual pieces and plated.)


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