Taco Pinwheels

• In a large skillet over medium heat, add the ground beef and cook until browned. Drain any excess fat.
• Add minced garlic, chili powder, salt, pepper, cumin, onion powder, oregano, and paprika to the cooked beef. Stir well and cook for an additional minute until fragrant.
• Add the can of Rotel tomatoes (do not drain) to the skillet and mix. Let the mixture simmer for 3-4 minutes to meld flavors.
• Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle about 1/8 inch thick.
• Spread the beef mixture evenly over the puff pastry, leaving about an inch of space on the edges. Sprinkle grated Mexican blend cheese on top.
• Carefully roll the pastry tightly into a log, ensuring it’s snug but not too tight.
• Slice the rolled pastry into 1-inch thick pieces using a sharp knife or pizza cutter. Place pinwheels cut side up on a parchment-lined baking sheet.
• Bake for 15-20 minutes until golden brown and puffed up. Watch carefully to avoid burning.
• Remove from oven and let cool a few minutes before serving. Enjoy warm or at room temperature.