More Southwest for You...

Here is another of our favorite Southwest recipes from Myrna:
This is a easy version of Tacos we like as it is not as messy and hard to eat as hard shell tacos. The recipe is from the Pepperidge Farm web site. It is good to use in that the filling needs to be cool, so you can make it ahead of time. Puff pastry is one of those things that you do not need to make from scratch. The store bought dough is good, easy to use and not that expensive.  The Flexible Mexican Filling would work in these as well.
Taco Foldovers
1 lb. ground beef
Pace® Chunky Salsa
1 pkg. (1.25 ounces) Pace® Taco Seasoning Mix
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 cup shredded Cheddar cheese (4 ounces)
1 egg
1 tbsp. water
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to break up the meat. Add 1 cup of the salsa, taco seasoning and water according to the package directions. Cool completely.

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Line two baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.

Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet. Place about 1/3 cup of the meat mixture onto half of each square. Top each with 2 tablespoons of the cheese. Brush the edges of the pastry with water. Fold plain pastry half over meat mixture and press the edges with a fork to seal. Place the rectangles on the prepared baking sheets. Brush with the egg mixture.
Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa.

Cutting this recipe in half and just using one sheet is something I do a lot of times, however they warm up well the next day for lunch. The filling can be frozen if you are going to only use half and then you are ready for the next time.


  1. Wow this looks great. I will try for sure. I even have everything to make it. Thanks for sharing.

  2. Oops. Am making the meat for this now and have used homemade taco seasoning so I don't know how much water a pkg says to add to it! Help! Here's what I use: Thanks!

  3. The taco packets usually call for 2 tablespoons, if I make my own, I only add 1 tablespoon as I do not put cornstarch in what I make. If you added a thickener I would add the 2 tablespoons however.

  4. Ok, thanks! That's about what I added & simmered it for awhile. Will make these tomorrow for lunch. Is the taco seasoning about what you use when you make your own. I try to make as much as I can from scratch to be able to control the sodium.

  5. It's close to the same, I don't put the cornstarch in when I am only making enough for a one time use. And it is more paprika than I use, mainly because I don't like paprika. Hope you like them as much as we do.

  6. I think to make these again I would use half the recipe of taco seasoning and add more cheese. I may just use my burrito meat for them. They were a bit on the spicy side for me so I topped mine with sour cream & salsa. Otherwise good.Fun & easy to make.

  7. Glad you liked them. You could cut back on the amount of taco seasoning you add also. I always make them spicy as that is the way they like them and I can't eat them anyway, though they would be too spicy for me also.

  8. Most of my family will NOT eat anything taco flavored, but if I make half of this recipe, and use my home-made BBQ meat recipe for the other half, I say this would be a WINNER all the way around. "I" love tacos, but none of us like the crunchy taco shells that fall apart at first bite. THANKS for the idea of using puff pastry!

  9. We sure like them and they make a change from taco shells. Fun to make and yes, change the filling to suit your families tastes.
    I have made them with ham and cheese for the filling and that works well also.


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