#1,866: Puffy Tacos (Puff Pastry Tacos)

It is no surprise that we eat a lot of taco meat in this family.  We all enjoy it, it's easy to make, and I can have it on hand and in the freezer for quick meals.  Plus we can use the taco meat in so many different ways.  So when I came across this recipe to use it with puff pastry I was all too eager to try it.  Only 1 kid on my family didn't enjoy these (she's the weird one LOL), but everyone else not only gobbled these up, they wanted to eat the leftovers for dinner the next day.  (I don't have to cook one night...uh, ok!).  

1 lb ground beef (I used ground turkey)
1 package taco seasoning
1 (10oz) can diced tomatoes and green chiles, drained (I omitted for my family)
2/3 cup water
2 cups shredded cheddar cheese
1 (17.3-oz) package puff pastry, thawed

Preheat oven to 400. 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.

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.  (Mine would not stay sealed so I dipped my finger in water and moistened one edge.  Then I pressed that edge into the opposite side of the pastry sheet and it sealed better…some still opened but stayed together much better than the ones I did not use water on).  Place on prepared baking sheet.

Bake 15-18 minutes, until golden brown.  Serve warm or at room temperature.