Huffpost Taste

Pastry Tostadas Olé

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Pastry Tostadas Olé

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total prep
Instead of the usual tortilla base, these tostadas start with Pepperidge Farm® Puff Pastry Shells. Each shell is rolled into a circle and baked until golden before being topped with a taco-seasoned beef mix, shredded Cheddar, tomatoes, olives, green onions and sour cream.


  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 1 pound ground beef
  • 3/4 cup water
  • 1 package (about 1 1/4 ounces) taco seasoning mix
  • 1 cup shredded Cheddar cheese
  • Monterey Jack cheese (about 4 ounces)
  • 1 medium tomato , chopped (about 1 cup)
  • 1/4 cup sliced pitted ripe olive
  • 2 green onion , sliced (about 1/4 cup)
  • sour cream


  • Thaw the pastry shells at room temperature for 40 minutes or until they're easy to handle.  Heat the oven to 400°F.
  • Roll the pastry shells into 7-inch circles on a lightly floured surface.  Place the pastry circles onto baking sheets.  Prick the pastry thoroughly with a fork.
  • Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.
  • Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring to separate meat.  Pour off any fat.
  • Stir the water and taco seasoning in the skillet and heat to a boil.  Reduce the heat to low. Cook for 5 minutes or until the mixture is thickened.
  • Divide the beef mixture among the pastry circles.  Sprinkle with the cheese, tomato, olives and onions.  Top with the sour cream.