February 12, 2023
Review RecipePuffy Tacos
The puff pastry gives these puffy tacos an incredible texture and is the perfect way to contain the delicious, seasoned ground beef filling.
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Table of Contents
Puffy tacos are all the rage and a fun twist on taco Tuesday. Instead of traditional taco shells, these unique tacos take puffed pastry, stuff them with savory seasoned ground beef and bake to irresistible light and airy perfection.
Puffy Tacos Ingredients
You’ll need:
- 1 pound lean ground beef
- ½ cup finely diced sweet yellow onion
- 1 (1-ounce) packet of mild taco seasoning
- 1 (10-ounce) can Rotel mild diced tomatoes and green chiles (or generic version), do not drain
- 1 (17.3-ounce) package puff pastry
- 1¼ cup fiesta blend finely shredded cheese
SUBSTITUTIONS AND ADDITIONS
ROTEL: You can substitute 10 ounces of chunky salsa for the Rotel tomatoes in this beef puffy tacos recipe.
CHEESE: If you want an even spicier taco, you can substitute shredded pepper jack cheese for the fiesta shredded cheese. Cheddar cheese would also work if you are looking for something a bit different but not quite so spicy.
GROUND MEAT: Ground pork, ground turkey, or ground chicken could also be used in place of the ground beef.
SPICE: Add a dash of hot sauce to the meat mixture for an extra kick.
How to Make This Puffy Tacos Recipe
OUR RECIPE DEVELOPER SAYS
You can prepare the meat mixture ahead of time and keep it in the fridge for a couple of days until you are ready to make this for dinner.
STEP ONE: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and set them aside.
STEP TWO: Using a 3 to 4 quart saucepan over medium-high heat, cook the ground beef and onion for 4 to 5 minutes, uncovered, or until the ground beef is no longer pink. Stir often.
STEP THREE: Reduce the heat to low heat.
STEP FOUR: Sprinkle the taco seasoning over the ground beef and onions.
STEP FIVE: Add the un-drained can of Rotel over the seasoning. Stir well and simmer for 5 minutes, stirring occasionally.
STEP SIX: While the ground beef mixture is simmering, unfold one puff pastry on one of the prepared baking sheets.
STEP SEVEN: Using a pizza cutter, slice the puff pastry lengthwise down the two seams of the pastry. This will give you three sections.
STEP EIGHT: Slice each of the three sections into 3 square pieces. This will give nine squares per package.
PRO TIP:
You can gently stretch the sides of the dough for a slightly larger square shape.
STEP NINE: Measure out 1½ tablespoons of the taco meat mixture. Spoon the meat diagonally down the center of the square.
STEP TEN: Sprinkle 1 tablespoon of the shredded cheese on top of the meat “line”.
STEP ELEVEN: Dampen the tips of your fingers with water, and dab onto two opposing corners of the squares. Fold them over, making sure to use your dampened fingertips to “glue” the pastry so it will stay in place while baking.
PRO TIP:
You can also use toothpicks to hold the edges together if the water isn’t holding them well enough.
STEP TWELVE: Bake for 20 to 22 minutes, or until golden brown. Allow the puffy tacos to cool before serving.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your tacos at the lower end of the recommended baking time.
How To Serve
Serve your tasty tacos with sour cream, salsa, or guacamole for dipping for the full taco experience. Add a side of Spanish rice, Mexican corn on the cob (elote), or Mexican corn salad for a heartier and more filling meal.
Put another twist on taco night with our taco lasagna or taco pie. Both have the same classic flavor but with a different way to enjoy this family favorite.
MORE TACO RECIPES
Storage
IN THE FRIDGE: Store any leftovers of these crispy tacos in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: You can freeze the unbaked tacos for up to 1 month. Allow the tacos to thaw before baking as instructed above.
The puffed airy taco shell is a delicious alternative to flour tortillas or corn tortillas, making this Tex-Mex favorite the ultimate in options for your next Mexican-inspired meal. You will love the irresistible mouthwatering flavor and texture of this recipe.
FREQUENTLY ASKED QUESTIONS
Can I freeze puffy tacos?
These tacos can be frozen before baking. Assemble them right up to the baking step and then freeze until you are ready to bake them at a later date.
Can I add extra veggies to my ground beef mixture?
If you would like to add other veggies, you certainly can. Try green peppers, hot peppers, or olives as great options.
Can I use different ground meat in this recipe?
If you prefer to substitute the ground beef with another ground meat, these tacos will taste just as amazing.
More Recipes You’ll Love
- Lasagna Roll Ups
- Ground Beef Enchiladas
- Taco Bake
- Burrito Bowl
- Taco Pizza
- Shrimp Tacos
- Chicken and Dumplings
- White Chicken Enchilada Skillet
- 7 Can Chicken Taco Soup
Puffy Tacos
The puff pastry gives these puffy tacos an incredible texture and is the perfect way to contain the delicious, seasoned ground beef filling.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18
Ingredients
- 1 pound lean ground beef
- ½ cup sweet yellow onion finely diced
- 1 ounce mild taco seasoning
- 10 ounces Rotel mild diced tomatoes and green chiles (or generic version), do not drain
- 17.3 ounces puff pastry
- 1¼ cup shredded cheese, fiesta blend of finely
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and set them aside.
- Using a 3 to 4 quart saucepan over medium-high heat, cook the ground beef and onion for 4 to 5 minutes, uncovered, or until the ground beef is no longer pink. Stir often.
- Reduce the heat to low.
- Sprinkle the taco seasoning over the ground beef and onions.
- Add the undrained can of Rotel over the seasoning. Stir well and simmer for 5 minutes, stirring occasionally.
- While the ground beef mixture is simmering, unfold one puff pastry on one of the prepared baking sheets.
- Using a pizza cutter, slice the puff pastry lengthwise down the two seams of the pastry. This will give you three sections.
- Slice each of the three sections into three square pieces. This will give nine squares per package.
- Measure out 1½ tablespoons of the meat mixture. Spoon the meat diagonally down the center of the square.
- Sprinkle 1 tablespoon of the shredded cheese on top of the meat “line”.
- Dampen the tips of your fingers with water, and dab onto 2 opposing corners of the squares. Fold them over, making sure to use your dampened fingertips to “glue” the pastry so it will stay in place while baking.
- Bake for 20 to 22 minutes, or until golden brown. Allow the puffy tacos to cool before serving.
Video
Notes
- You can prepare the meat mixture ahead of time and keep it in the fridge for a couple of days until you are ready to make this for dinner.
- You can gently stretch the sides of the dough for a slightly larger square shape.
- You can also use toothpicks to hold the edges together if the water isn’t holding them well enough.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your tacos at the lower end of the recommended baking time.
Nutrition
Calories: 215kcal | Carbohydrates: 14g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 262mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg
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Comments
Jill says
SO GOOD!