Description
Everything you love about tacos, but stuffed within puff pastry sheets. Talk about heaven, this is it!
Ingredients
- 2 whole Sheets Of Puff Pastry, Baked According To Package Directions
- 1-½ pound Ground Chuck, Cooked, And Fat Removed
- 1 whole Onion, Chopped
- 1 cup Cooked Corn Kernels
- 1 whole Jalapeno Pepper, Diced (seeds Removed If You Do Not Want It Spicy)
- 1 cup Your Favorite Salsa (I Used A Blend)
- ½ Tablespoons Salt To Taste
- 2 Tablespoons Taco Seasoning
- 1 teaspoon Cumin Powder
- ½ teaspoons Cracked Black Pepper
- 3 cups Colby-Jack Cheese, Shredded
- 2 cups Doritos, Crumbled
- ½ cups Sour Cream, To Serve (optional)
- ½ cups Black Olives, To Serve (optional)
- Your Favorite Hot Sauce, To Serve (optional)
- Shredded Lettuce, To Serve (optional)
- 1 whole Lime, Cut Into Wedges, To Serve (optional)
Preparation
Bake puff pastry according to package instructions. Set aside.
Heat a large skillet on medium-high heat. Once heated, add ground chuck and cook until browned. Strain and discard the fat.
Return ground chuck back to heat and toss in onions, corn, jalapenos, salsa, and seasonings. Stir and cook until the vegetables have softened. Once softened, remove from heat and prepare the taco pie.
Preheat oven to 350ºF.
To a baking dish, one large enough to fit one of the pre-cooked puff pastry sheets, place the puff pastry sheet on the bottom. Top with some of the cheese, then layer on the meat mixture, then layer on the rest of the cheese, and then the crumbled Doritos. Bake for 25 minutes, or until cheese is melted. Once melted, remove and top with remaining puff pastry sheet, and then place back in the oven and cook for about 5 minutes, or until the top puff pastry is warmed through.
Now you are ready to dig in. I let the pie rest for about 5 minutes before slicing into squares, but you do what you want. Once sliced, place onto your plate, and add sour cream, olives, hot sauce, lettuce, and limes. Or don’t. It’s your call.
