Puffy Tacos {Football Friday}

Puffy Tacos – my favorite way to eat tacos! Only 5 ingredients – hamburger, taco seasoning, diced tomatoes and green chiles, cheese and puff pastry. Ready to eat in minutes!! Can make ahead of time and freeze for later. Great for tailgating and parties!

Puffy Tacos - my favorite way to eat tacos! Only 5 ingredients - hamburger, taco seasoning, diced tomatoes and green chiles, cheese and puff pastry. Ready to eat in minutes!! Can make ahead of time and freeze for later. Great for tailgating and parties!

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Tacos made with Puff Pastry

These Puffy Tacos are my new favorite way to eat tacos. They were SO good! We dipped them in some salsa, ranch dip, and a combination of the two. These tacos taste great right out of the oven or at room temperature. We even reheated the leftovers for lunch the next day. They tasted great every time.

There are only 5 ingredients in these tacos and they only take a few minutes to assemble. Start with browning some ground beef. Next, add some taco seasoning, water, and Rotel diced tomatoes. Once the taco meat is done, it is time to assemble the tacos. Cut puff pastry sheets into squares. Top each square down the diagonal with taco meat and cheese. Pull the edges to the middle and place them on a baking sheet and bake.

The best part about these tacos is that you can assemble them ahead of time and freeze them unbaked for later. Perfect for tailgating and holiday parties!

Puffy Tacos - my favorite way to eat tacos! Only 5 ingredients - hamburger, taco seasoning, diced tomatoes and green chiles, cheese and puff pastry. Ready to eat in minutes!! Can make ahead of time and freeze for later. Great for tailgating and parties!

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Puffy Tacos

Yield: 18 tacos
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Puffy Tacos – my favorite way to eat tacos! Only 5 ingredients – hamburger, taco seasoning, diced tomatoes and green chiles, cheese and puff pastry. Ready to eat in minutes!! Can make ahead of time and freeze for later. Great for tailgating and parties!

Ingredients:

  • 1 lb ground beef
  • 1 (1-oz) package taco seasoning
  • 1 (10-oz) can diced tomatoes and green chiles, drained
  • cup water
  • 2 cups shredded cheddar cheese
  • 1 (17.3-oz) package puff pastry, thawed

Instructions:

  • Preheat oven to 400ºF. Line two baking sheets with parchment paper. Set aside.
  • In a large skillet, cook ground beef until no longer pink. Drain. Add taco seasoning, diced tomatoes and green chiles and water. Simmer for 5 minutes. Set aside.
  • Pastries: Unfold pastry sheets. Cut each sheet into 9 squares.
  • Arrange taco meat down diagonal center of the pastry squares. Sprinkle with some of the shredded cheddar cheese. Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet.
  • Bake 15-18 minutes, until golden brown. Serve warm or at room temperature.

Notes:

Can assemble ahead of time and freeze unbaked.
Dab a little water on the edges so they stay together while baking.
Can use toothpicks to keep edges pinned together.
Puffy Tacos - my favorite way to eat tacos! Only 5 ingredients - hamburger, taco seasoning, diced tomatoes and green chiles, cheese and puff pastry. Ready to eat in minutes!! Can make ahead of time and freeze for later. Great for tailgating and parties!
Puffy Tacos - my favorite way to eat tacos! Only 5 ingredients - hamburger, taco seasoning, diced tomatoes and green chiles, cheese and puff pastry. Ready to eat in minutes!! Can make ahead of time and freeze for later. Great for tailgating and parties!
Puffy Tacos - my favorite way to eat tacos! Only 5 ingredients - hamburger, taco seasoning, diced tomatoes and green chiles, cheese and puff pastry. Ready to eat in minutes!! Can make ahead of time and freeze for later. Great for tailgating and parties!

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Comments

  1. Stephanie, I made these yesterday and boy, are they ever good. But my question is, is there a trick to holding the pastry together? The first batch I made they all came open. Second batch I was able to somewhat correct the problem with that. Do you just pinch the dough together or is there a trick? I will be making these a lot. so good.
    Thanks. Nancy

    1. A little water on the bottom corner and then pinch them really good.
      You can also stick a toothpick in there if you are still having issues. Usually the water on the bottom corner works for me.

  2. If you freeze them for later do you unthaw them before baking. Also, do you bake at the same amount of time and oven setting?

  3. I am going to make these for supper tonight. Friday is grill night at our house but to be honest, I am hamburgered out! I think these little morsels might just be the perfect thing for Friday night here! I don't have puff pastry but I do have crescent roll dough, so I am going to try them wrapped in crescent dough. I think they will be yummy! I love your recipes and blog! Thanks! 🙂

  4. Looks like a delicious little treat. We had your southwestern chicken spaghetti last night and loved it – blog post coming in a few days.

    1. Made these tonight and didn't have enough puff pastry but I did have phyllo! Using two sheets of phyllo for each, the taste of the beef came through so much better than the puff pastry. I'll make it again but will only use phyllo!

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