Easy Meat Pinwheels with Ground Beef
These easy meat pinwheels are made with seasoned ground beef rolled inside soft tortillas and baked until savory, juicy, and crispy around the edges.
These Meat Pinwheels are one of those recipes that disappeared so quickly the first time I made them, I knew they were a keeper! Savory seasoned ground beef is spread over soft tortilla wraps, rolled up, sliced into pinwheels, and baked until the tops are golden and crispy.
The meat is blended with onion, garlic, jalapeño, parsley, and plenty of seasoning, so there’s tons of flavor in every bite. As the pinwheels bake, all those delicious juices from the meat soak right into the tortillas. The edges get crispy while the inside stays tender and flavorful.
And one of my favorite parts? You can prepare these meat pinwheels ahead of time. Assemble them a few hours before dinner—or even the night before—then pop them into the oven about 45 minutes before you’re ready to eat.
They make an easy family dinner, but they’re also great when you want something a little different to serve for Shabbos or Yom Tov.
Serve them with Techina, spicy mayo or any of your favorite dip.
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Easy Meat Pinwheels with Ground Beef
Ingredients
- 2 lbs ground beef
- 5 soft flour tortilla wraps
- ⅓ red onion
- 4 cloves garlic
- 1 jalapeño seeded*
- ¼ cup fresh parsley or 3 frozen parsley cubes
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and black pepper to taste
- Cooking spray or oil
- *For a spicier version leave some or all of the jalapeño seeds in.
Instructions
Make the vegetable mixture.
- Place the red onion, jalapeño, garlic, and parsley into a food processor or blender. Blend until finely chopped and almost smooth.
- Season the meat.
- Place the ground beef in a large bowl. Add the blended vegetable mixture, paprika, onion powder, garlic powder, cumin, salt, and pepper. Mix gently until everything is just incorporated. Avoid overmixing the meat.
Fill the tortillas.
- Lay all five tortillas flat on your work surface. Divide the meat mixture between the tortillas and press it into a thin, even layer over each tortilla, spreading it all the way to the edges.
- Roll and slice.
- Roll each tortilla up tightly, jelly-roll style. Cut each roll into approximately 2½-inch pieces.
- Arrange the pinwheels.
- Generously coat a baking dish with cooking spray. Arrange the sliced pinwheels cut-side up in the dish. A 10-inch round baking dish works well, but you can use another similarly sized baking dish.
- Bake.
- Lightly spray or brush the tops with oil. Bake at 400°F for 40–45 minutes, or until the meat is cooked through and the tops and edges of the tortillas are crisp and golden.
- Let them rest.
- When the meat pinwheels first come out of the oven, you may notice quite a bit of bubbling liquid in the pan. Don’t discard it! As the pinwheels cool and rest, much of that flavorful juice will be absorbed back into the tortillas.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/meat-beef-pinwheels/
