Pastry Tostadas Olé

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.
  • thaw: 40 minutes
  • prep: 40 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • Serves: 6



  • 1 package (10 ounces) 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 or Monterey Jack cheese (about 4 ounces)
  • 1 medium tomato, chopped (about 1 cup)
  • 1/4 cup sliced pitted ripe olives
  • 2 green onion, sliced (about 1/4 cup)
  • 3/4 cup sour cream


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

  2. 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.

  3. 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.

  4. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring to separate meat.  Pour off any fat.

  5. 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.

  6. 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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