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Taco Tarts

List of Ingredients






1 (15-ounce) package refrigerated piecrusts
2 teaspoons all-purpose flour
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/2 cup sliced green onions
1 (15-ounce) carton part-skim ricotta cheese
2 large eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (15-ounce) can chili without beans
1 (15-ounce) can pinto beans, drained
2 cups (8 ounces) shredded Cheddar cheese
Toppings: shredded lettuce, chopped tomatoes, sliced ripe olives, salsa, sour cream



Recipe




Unfold piecrusts and press out fold lines; sprinkle evenly with 1 teaspoon flour each, spreading over surface. Place, floured side down, in 2 (9-inch) tart pans with removable bottoms or 2 (9-inch) pieplates. Prick crusts.

Bake at 450° for 9 to 11 minutes or until golden brown. Set aside.

Combine spinach and next 5 ingredients; spoon evenly into piecrusts.

Combine chili and beans; spoon evenly over spinach mixture. Sprinkle evenly with cheese.

Cover and freeze up to 6 months.

Remove from freezer, and let stand 2 hours at room temperature or thaw in the refrigerator overnight.

Bake at 375° for 40 to 45 minutes or until thoroughly heated, and serve with desired toppings. Makes 2 (9-inch) tarts.