Party Taco Tartlets

Thaw: 40 minutes

Prep: 15 minutes

Bake: 20 minutes

Serves: 24

Ingredients & Directions

2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 pound ground beef
1 package (about 1 ounce) taco seasoning mix
1 cup water
3 tablespoons shredded Cheddar cheese
3 tablespoons shredded lettuce
1/4 cup diced tomato
1/4 cup sliced pitted ripe olives(optional)

Heat the oven to 400°F. Spray 48 (1 3/4-inch) mini muffin-pan cups with vegetable cooking spray.

Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut into 24 (2 1/2-inch) squares. Repeat with the remaining pastry sheet. Press the pastry squares into the mini muffin-pan cups.

Cook the beef in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the taco seasoning and water and heat to a boil. Reduce the heat to medium and cook for 10 minutes or until the mixture is thickened, stirring often. Spoon about 1 teaspoon beef mixture into each pastry tartlet.

Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 5 minutes. Top with the cheese, lettuce, tomato and olives, if desired.

Tips

Serving Suggestion: Diced avocado is also delicious as an additional topping for these little tartlets.