1 10-ounce can diced tomatoes with green chiles
1 17.3-ounce package frozen puff pastry
1 pound lean ground beef
1 1-ounce package taco seasoning
1 cup shredded Pepper Jack cheese
1 cup shredded cheddar cheese
guacamole and sour cream for serving to taste
Drain the tomatoes with green chiles, collecting the liquid in a 1-cup measuring cup; add enough water to measure 2/3 cup, and set aside.
Remove the puff pastry from the freezer and let stand at room temperature according to package directions.
Cook the ground beef in a big skillet until no longer pink, crumbling it as it cooks; drain and return to the skillet. Stir in the taco seasoning, the drained tomatoes with green chiles, and the set-aside liquid. Bring to a boil, reduce the heat, and simmer until the liquid has nearly evaporated.
Unfold the pastry sheets on a lightly floured work surface. Using a pizza cutter, cut each sheet into nine equal squares.
Divide the taco meat and both cheeses among the squares, diagonally across the middle. Wet two opposite corners with water, bring to the center over the filling, and press to seal.
Arrange the puffs on two waxed paper-lined trays and place in the freezer until solid. Once solid, bake immediately or transfer to a freezer bag to bake at a later date.
When you’re ready to bake, preheat your oven to 400°F. Arrange the frozen puffs on rimmed parchment paper-lined baking sheets. Bake without thawing 20 to 25 minutes, until golden brown. Serve with sour cream and/or guacamole.