Preheat your oven to 400°F (200°C).

In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat.

Add minced garlic to the beef and cook for another minute until fragrant.

Stir in chili powder, salt, pepper, cumin, onion powder, dried oregano, and paprika. Mix well.

Add the Rotel (with liquid) and let the mixture simmer for about 5 minutes until slightly thickened. Remove from heat and let cool.

On a lightly floured surface, roll out the thawed puff pastry sheet to smooth any creases.

Spread the cooled beef mixture evenly over the puff pastry. Sprinkle shredded cheese on top.

Carefully roll the pastry sheet into a tight log. Using a sharp knife, cut the log into 1-inch thick slices.

Place the pinwheel slices on a baking sheet lined with parchment paper, ensuring they’re spaced out.

Bake in the preheated oven for 15-20 minutes or until the pastry is golden and the cheese is melted and bubbly.

Remove from the oven and let cool slightly before serving. Garnish with your favorite toppings.