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Cheesy Taco Soleil

Preparation 30 Serves 4     adjust servings

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.


  • 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.

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