Ingredients:
- 1 pound lean ground beef
- 1/2 cup sweet yellow onion, finely diced
- 1 ounce mild taco seasoning
- 10 ounces Rotel mild diced tomatoes and green chiles (do not drain)
- 17.3 ounces puff pastry, thawed
- 1 1/4 cups shredded cheese, fiesta blend or finely shredded
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain excess grease if needed.
- Add taco seasoning and the undrained Rotel tomatoes to the skillet. Stir well and simmer for 5–7 minutes until thickened. Remove from heat.
- Unroll the puff pastry sheets on a lightly floured surface. Cut into equal-sized squares or rectangles, depending on desired taco size.
- Place a spoonful of the beef mixture on one side of each pastry piece. Sprinkle with shredded cheese.
- Fold pastry over the filling to create a taco shape and gently press the edges to seal.
- Place on the prepared baking sheet, leaving space between each taco.
- Bake for 15–18 minutes, or until puffed and golden brown.
- Allow to cool slightly before serving.
Serving Suggestions
Serve with shredded lettuce, sour cream, salsa, guacamole, or pico de gallo. These are great for weeknight dinners, parties, or game day snacks.