INGREDIENTS:
For the Taco Filling:
1 lb Ground Beef
¼ cup Onion, chopped
1 packet Taco Seasoning
16 oz Refried Beans, warm
¼ cup Water
For the Crust:
1 Refrigerated Puff Pastry Sheet, , thawed (can be cold but not frozen)
For the Toppings:
1 cup Cheddar Cheese, shredded
1 ½ cups Lettuce, chopped
1 cup Black Olives, sliced
1 cup Roma Tomatoes, diced
2 cups Cheddar Cheese, shredded
1 cup Green Onions, chopped
INSTRUCTIONS:
Preheat your oven according to the puff pastry package instructions, usually at 400°F.
Roll out the puff pastry sheet on a greased or parchment lined sheet pan. Gently press the pastry edges and corners of the sheet pan to make a lip around the border. (like a pizza crust). Pierce the puff pastry with a fork and par bake for 8 minutes.
In a large skillet over medium heat, cook the ground beef with the chopped onions until the meat is no longer pink.
Drain excess fat, then add the taco seasoning and water. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld.
Take the baked puff pastry out of the oven and allow it to cool a bit before layering on your toppings. If it has puffed up a bit, gently press the center down and it will flatten out.
Spread and cover with warm refried beans then taco filling evenly over the puff pastry, leaving a small border around the edges.
Sprinkle 2 cups of shredded cheddar cheese over the taco filling.
Bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly.
Remove the pan from the oven then evenly distribute the chopped lettuce, sliced black olives, and sliced roma tomatoes and green onions over the cheese layer.
Allow it to cool slightly before cutting it into squares or rectangles.
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