Beef Taco Tart

We adore taco night in our house, so I decided to serve the classic taco filling a little differently. Not that tacos aren't amazing, but this is super fun too! I think this would make a great addition to any party spread. 

Beef Taco Tart

1 sheet frozen puff pastry, thawed according to package directions (I thawed mine overnight in the refrigerator)
3/4 pound lean ground beef
1 packet taco seasoning
1/2 cup salsa
1/2 cup water
1 cup shredded cheddar cheese

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If you need to drain away any grease, tilt the pan to one side and place paper towels in the pan. Like this: 

I think this is MUCH less messy than draining beef through a colander. I hate a greasy sink and why dirty a colander?
Add the taco seasoning and stir to coat the beef. Add the salsa and water and bring to a simmer. Simmer for 5 minutes, until the liquid is completely absorbed. Remove the pan from the heat. 
Unroll the puff pastry on a flat surface. Roll out into a 9x13-inch rectangle. Fold over a little bit of the edges of the pastry to form a rim. Like this: 

Top the pastry with the beef mixture. Top with the cheese. It will look like this: 

Bake for 15 minutes, until the pastry is puffed up and golden brown. 

Serves 4