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Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and set them aside.
Using a 3 to 4 quart saucepan over medium-high heat, cook the ground beef and onion for 4 to 5 minutes, uncovered, or until the ground beef is no longer pink. Stir often.
Reduce the heat to low.
Sprinkle the taco seasoning over the ground beef and onions.
Add the undrained can of Rotel over the seasoning. Stir well and simmer for 5 minutes, stirring occasionally.
While the ground beef mixture is simmering, unfold one puff pastry on one of the prepared baking sheets.
Using a pizza cutter, slice the puff pastry lengthwise down the two seams of the pastry. This will give you three sections.
Slice each of the three sections into three square pieces. This will give nine squares per package.
Measure out 1½ tablespoons of the meat mixture. Spoon the meat diagonally down the center of the square.
Sprinkle 1 tablespoon of the shredded cheese on top of the meat “line”.
Dampen the tips of your fingers with water, and dab onto 2 opposing corners of the squares. Fold them over, making sure to use your dampened fingertips to “glue” the pastry so it will stay in place while baking.
Bake for 20 to 22 minutes, or until golden brown. Allow the puffy tacos to cool before serving.