Imagine biting into a taco where the shell is not just a holder, but a star in its own right. That’s the magic of Puffy Tacos – a delightful twist on the classic taco, where airy puff pastry encases a rich and savory ground beef filling, creating a symphony of textures and flavors in every bite.
Perfect for a family dinner or a fun twist on your next Taco Tuesday, these Puffy Tacos are not only delicious but also a conversation starter. The combination of flaky pastry and the robust flavor of seasoned beef, topped with melting cheese, makes each taco a bite-sized wonder of culinary delight.
Table of contents
Puffy Tacos Recipe
Ingredients
For Scrumptious Puffy Taco Pastries
- 1 pound lean ground beef – for a healthier, yet flavorful choice
- ½ cup finely diced sweet yellow onion – adds a subtle sweetness
- 1 ounce mild taco seasoning – for that perfect spice blend
- 10 ounces Rotel mild diced tomatoes and green chiles (or a similar brand) – use undrained for extra juiciness
- 17.3 ounces puff pastry – the flaky and buttery base
- 1¼ cups shredded fiesta blend cheese – for that gooey, cheesy goodness
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Step-by-Step Cooking Instructions
- Preparation: Start by preheating your oven to a cozy 375°F. Grab 2 baking sheets and line them with parchment paper. This little trick ensures easy cleanup and non-stick baking.
- Cooking the Filling: In a medium-sized saucepan (about 3 to 4 quarts), cook the lean ground beef and sweet yellow onion over medium-high heat. You’ll want to do this for about 4 to 5 minutes, or until the beef is no longer pink. Remember to stir frequently to ensure even cooking.
- Seasoning Time: Once your beef is perfectly browned, reduce the heat to low. It’s time to sprinkle in that mild taco seasoning, covering the beef and onions evenly. Next, add the undrained Rotel tomatoes and green chiles. Stir everything well and let it simmer for about 5 minutes. Occasional stirring is key here!
- Preparing the Pastry: While your beef mixture is bubbling away, take one puff pastry sheet and lay it out on one of your prepared baking sheets. Use a pizza cutter to slice the pastry along its two seams, dividing it into three sections. Then, cut each section into three squares, giving you nine squares in total.
- Assembling the Pastries: Now for the fun part! Spoon about 1½ tablespoons of your savory meat mixture onto each square, placing it diagonally. Then, sprinkle about 1 tablespoon of shredded cheese over the meat. To seal your pastries, dampen your fingertips with a bit of water and moisten two opposing corners of each square. Fold them over the filling, pressing gently to seal with your dampened fingers.
- Baking to Perfection: Pop your baking sheets into the oven and bake for 20 to 22 minutes, or until the pastries turn a delicious golden brown. Patience is key – let your puffy tacos cool a bit before serving.
PREP TIME: 15 minutes COOK TIME : 25 minutes TOTAL TIME: 40 minutes SERVINGS: 18
Enjoy these delightful puffy taco pastries, perfect for a family dinner or as a crowd-pleasing appetizer! ????????
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Puffy Tacos Recipe FAQS
Puffy taco shells are typically made from masa dough, which is a traditional Mexican dough made from nixtamalized corn. This dough is rolled out, cut into circles, and then deep-fried. The frying causes the masa dough to puff up, creating a light, airy, and crispy shell that’s distinct from regular taco shells.
To puff tortillas, especially if they are made from masa dough, you need to fry them. Heat oil in a deep fryer or a deep pan to a medium-high temperature. Gently place the rolled-out masa or tortilla into the hot oil. The tortilla will begin to puff up almost immediately. Use tongs to carefully turn the tortilla over to ensure even puffing and browning on both sides. Once puffed and golden, remove it from the oil and let it drain on a paper towel.
The main difference between a puffy taco and a chalupa lies in the shell. A puffy taco is made with a light, airy, and puffed-up shell created by frying masa dough. In contrast, a chalupa typically has a thicker, chewier shell, also made from masa dough but shaped more like a small boat and less puffed. Chalupas are often fried to a golden crisp but retain a chewy texture, unlike the crispiness of puffy tacos.
The puffy tortilla used in making puffy tacos is often simply referred to as a “puffy taco shell.” In some regions or recipes, it might not have a specific name different from the standard tortilla, but its unique characteristics come from the way it’s prepared and fried, leading to its puffy texture.
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Puffy Tacos
Craving something different for dinner? Try these Puffy Tacos – flaky pastry meets savory beef filling! ????????
- Total Time: 40 minutes
- Yield: 18 1x
Ingredients
- 1 pound lean ground beef – for a healthier, yet flavorful choice
- ½ cup finely diced sweet yellow onion – adds a subtle sweetness
- 1 ounce mild taco seasoning – for that perfect spice blend
- 10 ounces Rotel mild diced tomatoes and green chiles (or a similar brand) – use undrained for extra juiciness
- 17.3 ounces puff pastry – the flaky and buttery base
- 1¼ cups shredded fiesta blend cheese – for that gooey, cheesy goodness
Instructions
- Preparation: Start by preheating your oven to a cozy 375°F. Grab 2 baking sheets and line them with parchment paper. This little trick ensures easy cleanup and non-stick baking.
- Cooking the Filling: In a medium-sized saucepan (about 3 to 4 quarts), cook the lean ground beef and sweet yellow onion over medium-high heat. You’ll want to do this for about 4 to 5 minutes, or until the beef is no longer pink. Remember to stir frequently to ensure even cooking.
- Seasoning Time: Once your beef is perfectly browned, reduce the heat to low. It’s time to sprinkle in that mild taco seasoning, covering the beef and onions evenly. Next, add the undrained Rotel tomatoes and green chiles. Stir everything well and let it simmer for about 5 minutes. Occasional stirring is key here!
- Preparing the Pastry: While your beef mixture is bubbling away, take one puff pastry sheet and lay it out on one of your prepared baking sheets. Use a pizza cutter to slice the pastry along its two seams, dividing it into three sections. Then, cut each section into three squares, giving you nine squares in total.
- Assembling the Pastries: Now for the fun part! Spoon about 1½ tablespoons of your savory meat mixture onto each square, placing it diagonally. Then, sprinkle about 1 tablespoon of shredded cheese over the meat. To seal your pastries, dampen your fingertips with a bit of water and moisten two opposing corners of each square. Fold them over the filling, pressing gently to seal with your dampened fingers.
- Baking to Perfection: Pop your baking sheets into the oven and bake for 20 to 22 minutes, or until the pastries turn a delicious golden brown. Patience is key – let your puffy tacos cool a bit before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Keywords: lean ground beef, sweet yellow onion, mild taco seasoning, Rotel diced tomatoes, green chiles, puff pastry, shredded fiesta cheese, puffy taco pastries, easy baking recipe, family dinner ideas, appetizer recipes, homemade tacos, quick meal solutions, savory pastries
