Party Taco Tartlets
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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.