These Puffy Tacos are my new most loved approach to eat tacos. They were SO great! We plunged them in some salsa, farm plunge and a mix of the two. These Puffy Tacos taste extraordinary appropriate out of the broiler or at room temperature. We even warmed the scraps for lunch the following day. They tasted incredible inevitably.
There are just 5 fixings in these Puffy Tacos and they just take a couple of minutes to gather. The best part about these Puffy Tacos is that you can collect them early and solidify them unbaked for some other time. Ideal for closely following and occasion parties!
ingredients:
1 lb ground beef
1 (1-oz) package taco seasoning
1 (10-oz) can diced tomatoes and green chiles, drained
2/3 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.
For more detail : http://bit.ly/2JEyUwp
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