Pastry Tostadas Ole

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.

by 1  person

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Servings: 6
Prep Time: 1 hr 20 mins
Total Time: 1 hr 45 mins
Related Categories: Beef, Mexican Cuisine
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    1  10  ounce package 
    Pepperidge Farm® Puff Pastry Shells
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    1   pound 
    ground beef
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    3/4  cup 
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    1   package 
    (about 1 1/4 ounces) taco seasoning mix
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    1   cup 
    shredded Cheddar cheese or Monterey Jack cheese
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    medium tomato , chopped (about 1 cup)
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    1/4  cup 
    sliced pitted ripe olive
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    green onions, sliced (about 1/4 cup)
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    Sour cream

Thaw the pastry shells at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees 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.
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