2 sheets frozen puff pastry, thawed
500g beef mince
35g sachet chipotle seasoning
300g jar mild chunky tomato salsa
1 large avocado, peeled, chopped
1 tablespoon lime juice
2 cups finely shredded iceberg lettuce
1 cup freshly grated tasty cheese
Halved cherry tomatoes, to serve
Place pastry sheets on two oiled, large oven trays.
Cook in a hot oven (200C) for about 10 to 12 minutes, or until golden brown. Remove. Place a clean tea towel over cooked pastry and press down gently to flatten.
Meanwhile, heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add beef. Cook, stirring to break up mince for about 8 minutes, or until browned.
Stir in seasoning, 1/3 cup of the salsa and ¾ cup water. Bring to boil. Gently boil for about 3 to 5 minutes, or until slightly thickened. Remove.
Mash avocado with juice in a small bowl. Season with salt and pepper.
Spread remaining salsa over pastry sheets. Top with hot beef mixture. Sprinkle with lettuce and cheese. Top with tomatoes. Dollop with avocado mixture.
TIP! For a spicy kick, top with pickled sliced jalapenos. You will need about 2 to 3 large lettuce leaves to yield 2 cups finely shredded lettuce.