This completely amazing Cheesy Taco Soleil about to blow your mind and your taste buds. Easy to make and a definite crowd-pleaser, simply spread a layer of taco meat and cheese between two rounds of puff pastry, cut, twist and bake. 20 minutes later, you’ll have a golden tart that everyone will find irresistible. Great as a main meal or appetizer too.
Get Creative with Your Soleil
Love this idea but want to mix it up a bit? Here are some tweaks to this recipe:
- Substitute mashed avocado or shredded chicken for the ground beef
- Once finished make a yummy, creamy cilantro dip for your Soleil fingers.
- Sprinkle sesame seed on top after you paint on your egg wash and then bake
- Garnish with green onions along with your cilantro
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Cheesy Taco Soleil
Whether you serve it as an appetizer for easy dinner, this Cheesy Taco Soleil Tart is about to make you wish everyday was Taco Tuesday.
- Prep Time: 30
- Total Time: 30
- Yield: 4
- 1 (2 count) box puff pastry sheets
- 1 cup of cooked ground beef seasoned with taco meat
- 1 cup of shredded cheddar cheese
- 1 egg, well beaten
- cilantro for garnish
Thaw puffed pastry according to package directions. Heat oven to 350 degrees F. With a rolling pin, roll out a sheet of puff pastry on a parchment-lined workspace. Cut into a large circle (or use a 9″ cake pan turned upside down as your guide). With a Good Cook pastry wheel, cut around the pastry sheet to form a circle. Repeat with second sheet. Place one pastry round in the center of a Good Cook AirPerfect pizza pan. Spread taco meat across the top of the pastry. Sprinkle with cheddar cheese. Place the second pastry round on top of the filling. Turn a 2-3″ glass upside down in the center of the pastry round. Begin making cuts from the edge of the glass to the edge of the puff pastry round about 1 1/2 inches thick all the way around. Remove glass, twirl each slit into a twist. Bake for 30-35 minutes or until golden brown. Garnish with cilantro. Serve and enjoy.